White Bean Dip with Rosemary and Sage

White Bean Dip with Rosemary and Sage Recipe
Photo: Randy Mayor: Styling: Leigh Ann Ross
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.

Yield:

8 servings (serving size: about 3 tablespoons dip and 3 pita wedges)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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

Domenica Marchetti,

Cooking Light

August 2007
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