White Bean Dip with Rosemary and Sage

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Photo: Randy Mayor: Styling: Leigh Ann Ross
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8 servings (serving size: about 3 tablespoons dip and 3 pita wedges)
Domenica Marchetti
August 2007
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 128
  • Caloriesfromfat 13%
  • Fat 1.9g
  • Satfat 0.3g
  • Monofat 1.3g
  • Polyfat 0.3g
  • Protein 5.1g
  • Carbohydrate 22.6g
  • Fiber 2.1g
  • Cholesterol 0.0mg
  • Iron 1.9mg
  • Sodium 161mg
  • Calcium 35mg

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.

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