Options

Format:
Include:
PRINT
Photo: Randy Mayor: Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor: Styling: Leigh Ann Ross

White Bean Dip with Rosemary and Sage

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.

Cooking Light AUGUST 2007

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

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.

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
advertisement

Go to full version of

White Bean Dip with Rosemary and Sage recipe

advertisement