Easy White Bean Dip

This delicious white bean dip is quick and easy to make – and your guests are sure to love the subtle balance of flavours.

 

 

 

It is perfect served with pita chips or vegetable crudités.

If you are looking for more appetizer ideas, my Jalapeno bacon cheese ball is one of the best. It has the most perfect combination of creamy cheese, spicy jalapenos and salty bacon.

 

White Bean Dip

Serves: 4-6  | Prep time: 15 mins | Cook time: 10-12 mins

Ingredients:

1 15 oz. can cannellini beans, drained and rinsed
3 cloves fresh garlic, peeled
2 T. fresh lemon juice
2 – 3 large fresh sage leaves, chopped
1/3 c. regular extra virgin olive oil
Sea salt and black pepper, to taste
1 T. high-quality extra virgin olive oil
dash cayenne pepper


Directions:

 Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat.

Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on prepared baking sheet. Season with salt and black pepper, to taste and place in the pre-heated oven.

Bake for 5-6 minutes before turning each wedge to toast the opposite side. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.

While the pita wedges are in the oven, add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.

Pour blended bean mixture into a serving bowl and season with salt and black pepper, to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve immediately with seasoned pita chips and/or vegetable crudités. Enjoy!

 

Notes: 

A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount. Then taste and add more, if desired.

Although you can use the same extra virgin olive oil for the entire recipe, adding a drizzle of a higher quality variety right before serving will add an extra “pop” of flavor.

 

 

White Bean Dip
Yield: 6 Servings

White Bean Dip

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

  • 1 15 oz. can cannellini beans, drained and rinsed
  • 3 cloves fresh garlic, peeled
  • 2 T. fresh lemon juice
  • 2 - 3 large fresh sage leaves, chopped
  • 1/3 c. regular extra virgin olive oil
  • Sea salt and black pepper, to taste
  • 1 T. high-quality extra virgin olive oil
  • dash cayenne pepper

Instructions

  1. Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat.
  2. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on prepared baking sheet. Season with salt and black pepper, to taste and place in the pre-heated oven.
  3. Bake for 5-6 minutes before turning each wedge to toast the opposite side. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
  4. While the pita wedges are in the oven, add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.
  5. Pour blended bean mixture into a serving bowl and season with salt and black pepper, to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve immediately with seasoned pita chips and/or vegetable crudités. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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