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In the realm of appetizers, few combinations are as irresistible as a velvety dip paired with crispy chips. When you’re looking for a versatile and crowd-pleasing option, it’s hard to beat the dynamic duo of creamy white bean dip and homemade seasoned pita chips. I
This delicious white bean dip, similar to hummus, is quick and easy to make – and your guests are sure to love the subtle balance of flavors packed into each and every bite. It is perfect to be paired with seasoned pita chips or vegetable crudités.
Although you can use the same extra virgin olive oil for the entire recipe, adding a drizzle of a higher quality variety right before serving will add an extra “pop” of flavor.
While it’s great to have at a gathering, you can also make a batch to keep in your fridge and have it on hand for a snack during the week.
Jump to RecipeIngredients
Seasoned Pita Chips
- 6 Large Pitas
- 3 T. Extra Virgin Olive Oil
- Sea Salt and Black Pepper, to taste
White Bean Dip
- 1 15 oz. Can Cannellini Beans, drained and rinsed
- 3 Cloves Fresh Garlic, peeled
- 2 T. Fresh Lemon Juice
- 2 – 3 Large Fresh Sage Leaves, chopped
- 1/3 c. Regular Extra Virgin Olive Oil
- Sea Salt and Black Pepper, to taste
- 1 T. High-Quality Extra Virgin Olive Oil
- Dash Cayenne Pepper
What You’ll Need
- Parchment Paper
- Large, Rimmed Baking Sheet
- Pizza Cutter or Knife
- Silicone Brush
- Food Processor or Blender
Instructions
Prep time: 15 minutes
Cook time: 10-12 minutes
Serves: 4-6 people
- Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a baking mat.
- Cut each pita into 8 equal-sized wedges. A pizza cutter works great to cut pitas! Lightly brush the pita wedges with olive oil on both sides and place them on the prepared baking sheet. Season with salt and black pepper, to taste, and place in the pre-heated oven.
- Bake for 5-6 minutes before turning each wedge to toast the opposite side. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
- While the pita wedges are in the oven, add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.
- Pour blended bean mixture into a serving bowl and season with salt and black pepper, to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve immediately with seasoned pita chips and vegetable crudités or allow the dip to chill in the refrigerator. Enjoy!
Occasions to Enjoy White Bean Dip
Whether you’re hosting a casual get-together, a game night, or simply indulging in a solo snacking session, white bean dip and seasoned pita chips are a fantastic choice. Their versatility makes them suitable for various occasions:
Party Pleaser: Serve this duo at parties or gatherings to impress your guests with a homemade, flavorful appetizer.
Healthy Snacking: Opt for this wholesome pairing as a nutritious snack that doesn’t compromise on taste.
Picnic Perfection: Pack white bean dip and seasoned pita chips for a delightful picnic treat that’s easy to transport.
Tips
A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount first. Then taste and add more, if desired.
Storage
Store any leftovers in a sealed container in the refrigerator. It will keep for three days.
White Bean Dip with Seasoned Pita Chips
Equipment
- Large, Rimmed Baking Sheet
- Pizza Cutter or Knife
- Silicone Brush
- Food Processor or Blender
Ingredients
Seasoned Pita Chips
- 6 Large Pitas
- 3 T Extra Virgin Olive Oil
- Sea Salt and Black Pepper to taste
White Bean Dip
- 15 oz Can of Cannellini Beans drained and rinsed
- 3 Cloves of Fresh Garlic peeled
- 2 T Fresh Lemon Juice
- 2-3 Large Fresh Sage Leaves chopped
- 1/3 c Regular Extra Virgin Olive Oil
- Sea Salt and Black Pepper to taste
- 1 T High-Quality Extra Virgin Olive Oil
- Dash Cayenne Pepper
Instructions
- Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a baking mat.
- Cut each pita into 8 equal-sized wedges. A pizza cutter works great to cut pitas! Lightly brush the pita wedges with olive oil on both sides and place on the prepared baking sheet. Season with salt and black pepper, to taste, and place in the pre-heated oven.6 Large Pitas, 3 T Extra Virgin Olive Oil, Sea Salt and Black Pepper
- Bake for 5-6 minutes before turning each wedge to toast the opposite side. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.6 Large Pitas
- While the pita wedges are in the oven, add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.15 oz Can of Cannellini Beans, 3 Cloves of Fresh Garlic, 2 T Fresh Lemon Juice, 2-3 Large Fresh Sage Leaves, 1/3 c Regular Extra Virgin Olive Oil
- Pour blended bean mixture into a serving bowl and season with salt and black pepper, to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve immediately with seasoned pita chips and vegetable crudités or allow the dip to chill in the refrigerator.Sea Salt and Black Pepper, Dash Cayenne Pepper, 1 T High-Quality Extra Virgin Olive Oil
Nutrition
White bean dip and seasoned pita chips are a culinary match made in heaven, offering a symphony of textures and flavors that excite the palate. Whether you’re looking for a crowd-pleasing appetizer or a satisfying snack, this duo has you covered. The creamy indulgence of white bean dip paired with the satisfying crunch of seasoned pita chips is a testament to the magic that happens when simple ingredients are combined with creativity and care. So, gather your ingredients, roll up your sleeves, and embark on a flavorful journey that will delight both your taste buds and those of your lucky guests.
