This delicious White Bean Dip Recipe is a great addition to any party menu and perfect with our seasoned homemade pita chips.
It is quick and easy to make – and your guests are sure to love the subtle balance of flavors packed into each bite.
White Bean Dip Recipe with Homemade Pita Chips
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.
Ingredients for White Bean Dip Recipe:
Seasoned Pita Chips:
- 6 pitas
- 3 T. olive oil
- salt and 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, chopped
- 1/3 c. regular extra virgin olive oil salt and pepper, to taste
- 1 T. high-quality extra virgin olive oil dash cayenne pepper
Directions:
Pita Chip Directions:
Preheat oven to 375 degrees.
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 to toast the opposite side.
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.
White Bean Dip Recipe Directions:
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 your homemade seasoned pita chips. Or for extra options, serve with vegetable crudités.
Tip: A little bit of fresh 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.
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Yield: 6 servings
Total Prep Time: 15 minutes
- 6 pitas
- 3 T. olive oilsalt and pepper, to taste
- 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, chopped
- ⅓ c. regular extra virgin olive oil salt and pepper, to taste
- 1 T. high-quality extra virgin olive oil dash cayenne pepper
- Preheat oven to 375 degrees.
- 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 to toast the opposite side.
- 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 your homemade seasoned pita chips. Or for extra options, serve with vegetable crudités.
That sounds tasty! My middle son makes pita chips all the time to eat with his hummus. We’ll have to try white bean dip with them sometime. Pinned.
I’m so excited to try this dip recipe. Thank you so much for sharing with To Grandma’s House We Go, I’ll be featuring you next week!
This will be a great appetizer that our crew will really enjoy! Thanks so much for sharing with us on Full Plate Thursday and come back real soon!
Miz Helen
Oh yum!! My kind of dip! I’m going to try this over the weekend! Thanks for sharing!
So easy and so delicious! Thanks for sharing at Share Your Style last week, Jennifer! I’ll be sharing your post at SYS #209 this week, thank you. 🙂
Hugs,
Barb 🙂