Cannellini Bean Dip with Pita Chips
This Cannellini Bean Dip is a savory white bean dip that is served warm and with flavored 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
- ⅓ 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.
I am not a nutritionist or physician. Any nutrition calculation are only estimates using online calculators. Please verify using your own data.
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