White Bean Dip with Rosemary and Sage
By á-48683
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.
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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