Big crowd pleaser! Lemony and herby....pure deliciousness!
White Bean Dip with Rosemary and Sage
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 128
- Calories from fat: 13%
- Fat: 1.9g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.3g
- Protein: 5.1g
- Carbohydrate: 22.6g
- Fiber: 2.1g
- Cholesterol: 0.0mg
- Iron: 1.9mg
- Sodium: 161mg
- Calcium: 35mg
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.
White Bean Dip with Rosemary and Sage Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Food Processor
- OCCASION: Summer
- PUBLICATION: Cooking Light
More Recipes for Appetizers
-
Roasted Garlic-White Bean Dip
Oxmoor House -
Cod, Artichoke, and White Bean Dip
Coastal Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy