Looking for a new dip recipe for a party? Use this White Bean Dip with Seasoned Pita Chips. It is a delicious easy to make dip recipe.
White Bean Dip with Seasoned Pita Chips
This delicious white bean dip, also called cannellini bean dip, is a great addition to any party menu. It is quick and easy to make – and your guests are sure to love the subtle balance of flavors packed into each bite. It is perfect with mildly seasoned pita chips or vegetable crudités.
White Bean Dip with Seasoned Pita Chips
Tip: 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 white bean dip recipe, adding a drizzle of a higher quality variety right before serving will add an extra “pop” of flavor.
Seasoned Pita Chips Ingredients
- Pitas
- Extra virgin olive oil
- Salt and black pepper
White Bean Dip Ingredients
- Cannellini beans,
- Garlic,
- Fresh lemon juice
- Fresh sage leaves
- Extra virgin olive oil
- Salt and black pepper
- Dash cayenne pepper
How to Make White Bean Dip
Preheat oven to 375°F.
Line a rimmed baking sheet with parchment paper. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on lined baking sheet.
Season pita with salt and pepper before placing in the oven. Bake for 5-6 minutes before turning each wedge. 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.
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 bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve with seasoned pita chips or vegetable crudités.
- 6 pitas
- 3 T. extra virgin olive oil
- Salt and black pepper to taste
- 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
- 1/3 c. extra virgin olive oil
- Salt and black pepper to taste
- 1 T. high-quality extra virgin olive oil
- Dash cayenne pepper
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Preheat oven to 375°F.
-
Line a rimmed baking sheet with parchment paper. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on lined baking sheet.
-
Season pita with salt and pepper before placing in oven. Bake for 5-6 minutes before turning each wedge. 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.
-
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 bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve with seasoned pita chips or vegetable crudités.
Tip: 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.
