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White Bean Dip with Rosemary and Sage

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Prepare the dip up to a day in advance to give the flavors a chance to meld. In addition to pita wedges, you can serve crudites for dipping.

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh sage
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, chopped
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • 4 (6-inch) pitas, each cut into 6 wedges
  • Fresh sage sprig (optional)

Details

Preparation

Step 1

Combine first 7 ingredients in a food processor; process until smooth. Serve with pita wedges. Garnish with sage sprig, if desired. Garnish with sage sprig, if desired. Yield: 8 servings (serving size: about 3 tablespoons dip and 3 pita wedges).

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