This Cannellini Bean Dip is a savory white bean dip that is served warm and served with flavored pita chips (recipe included).
Easy Cannellini White Bean Dip
Why You’ll Love This Cannellini Bean Dip
- It’s quick and easy.
- It’s a flavorful dip that’s great for snacking or as an appetizer.
Ingredients and Substitutions
Pitas – Seasoned pitas go perfectly with this Cannellini White Bean Dip. For this recipe, season the pitas with a bit of olive oil, salt, and pepper.
Cannellini Beans – Also known as white kidney beans. Cannellini beans are low in fat and cholesterol. They’re also delicious and you’ll see them a lot in soups, stews, and dips.
Olive Oil: We use extra virgin olive oil to make the Cannellini dip.
Garlic, Lemon Juice, and Sage Leaves: These give the dip tons of flavors when combined with the beans.
Seasonings: Salt, peppers, and a dash of cayenne pepper.
How to Make Warm Cannellini Bean Dip
For the seasoned pitas: 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 pitas with salt and pepper before placing them in the oven.
Bake for 5-6 minutes. Turn them over and bake for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
For the Dip: 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.
Cannellini Bean Dip with Pita Chips
Ingredients
- 1 15-oz.can cannellini beans, drained and rinsed
- 3 garlic cloves, peeled
- 2 tablespoons lemon juice
- 2-3 largefresh sage leaves
- 1/3 cup extra virgin olive oil
- 1 tablespoon high-qualityextra virgin olive oil
- Dash cayenne pepper
- Salt and black pepper, to taste
Seasoned Pita Chips
- 6 Pitas
- 3 tablespoons extra virgin olive oil
- Saltand black pepper, to taste
Instructions
For Seasoned Pita
- 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 the 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.
Cannellini Bean Dip
- 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 pita chips.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. For best results, calculate these on your own.
