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.

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)

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).