White Bean Dip with Seasoned Pita Chips
This creamy White Bean Dip combines cannellini beans, fresh garlic, lemon, sage, and olive oil for a simple appetizer packed with fresh, savory flavor. Serve it with homemade seasoned pita chips or crisp vegetables for an easy party snack.
Equipment
- Food processor or blender
- Rimmed baking sheet
- Parchment paper
- Pastry brush
- Cutting board
- Sharp knife
- Serving bowl
Ingredients
Seasoned Pita Chips
- 6 pita breads
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
White Bean Dip
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 3 garlic cloves, peeled
- 2 tablespoons fresh lemon juice
- 2 to 3 large fresh sage leaves
- ⅓ cup extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
For Serving
- 1 tablespoon high-quality extra virgin olive oil
- Dash of cayenne pepper
- Fresh vegetable crudités, optional
Instructions
Preheat the Oven
Preheat the oven to 375°F (190°C).Line a large rimmed baking sheet with parchment paper.Prepare the Pita Chips
Cut each pita into 8 equal wedges.Lightly brush both sides of each pita wedge with olive oil. Arrange the wedges in a single layer on the prepared baking sheet.Bake the Pita Chips
Bake for 5 to 6 minutes.Turn the pita wedges over and return them to the oven for another 5 to 6 minutes, or until crisp and golden brown.Remove from the oven and set aside to cool.Make the White Bean Dip
Add the drained cannellini beans, garlic, lemon juice, sage, and ⅓ cup olive oil to a food processor or blender.Blend until smooth and creamy, stopping to scrape down the sides as needed.Season the Dip
Transfer the white bean dip to a serving bowl.Season with salt and black pepper to taste.Garnish and Serve
Just before serving, drizzle the dip with 1 tablespoon of high-quality extra virgin olive oil and add a light dash of cayenne pepper.Serve with the seasoned pita chips or fresh vegetable crudités.
Notes
- Fresh sage: Sage has a strong flavor, so start with a smaller amount if you are unsure. Taste the dip before adding more.
- Cannellini beans: Drain and rinse the beans thoroughly before blending to remove excess canning liquid.
- Garlic: This recipe uses raw garlic, which gives the dip a noticeable garlic flavor. Smaller cloves can be used if you prefer a milder result.
- Dip consistency: Blend until smooth. If you prefer a slightly looser consistency, add a small amount of water or additional lemon juice, a teaspoon at a time.
- Pita chips: Keep the pita wedges in a single layer so they bake and crisp evenly.
- Baking time: Watch the pita chips closely near the end of baking because thinner pita bread may brown more quickly.
- Finishing oil: Using a flavorful, high-quality extra virgin olive oil for the final drizzle can give the dip a fresher olive flavor.
- Serving options: In addition to pita chips, serve the dip with carrots, celery, cucumber, bell pepper, or other fresh vegetables.
- Calories: The calorie estimate includes the dip and pita chips divided into six servings. The exact amount will vary depending on the size and brand of pita bread and olive oil used.