Party Recipe: White Bean Dip with Seasoned Pita Chips

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 on hand for a snack during the week.

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Ingredients

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

1. Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a baking mat.
2. 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.
3. 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.
4. 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.
5. 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!

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.