White Bean Dip with Seasoned Pita Chips
This delicious white bean dip is a great addition to any party or potluck 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.
Tip: A little bit of fresh from the homestead garden 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 recipe, adding a drizzle of a higher quality variety right before serving will add an extra “pop” of flavor.
White Bean Dip with Seasoned Pita Chips
Ingredients
- Seasoned Pita Chips:
- 6 pitas
- 3 T. extra virgin olive oil
- Salt and black pepper to taste
White Bean Dip:
- 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
Instructions
- 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.
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Lovely just what I was looking for.Thanks to the author for taking his clock time on this one.