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White Bean Dip with Rosemary and Sage

Photo: Randy Mayor: Styling: Leigh Ann Ross
Yield 8 servings (serving size: about 3 tablespoons dip and 3 pita wedges)
Prepare the dip up to a day in advance to give the flavors a chance to meld. In addition to pita wedges, you can serve crudités for dipping.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh sage
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, chopped
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • 4 (6-inch) pitas, each cut into 6 wedges
  • Fresh sage sprig (optional)

Nutrition Information

  • calories 128
  • caloriesfromfat 13 %
  • fat 1.9 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 5.1 g
  • carbohydrate 22.6 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 161 mg
  • calcium 35 mg

How to Make It

  1. Combine first 7 ingredients in a food processor; process until smooth. Serve with pita wedges. Garnish with sage sprig, if desired.