White Bean Dip with Rosemary and Sage

Name: White Bean Dip with Rosemary and Sage
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)

2 Reviews

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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)

How to Make It

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

Ratings & Reviews

ieyedocotor's Review

2012-11-27T07:01:50-05:00 ieyedocotor

N/A

Gsquaredfam's Review

2012-03-18T11:37:37-04:00 Gsquaredfam

Big crowd pleaser! Lemony and herby....pure deliciousness!

White Bean Dip with Rosemary and Sage

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ieyedocotor's Review

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White Bean Dip with Rosemary and Sage

Ingredients

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