White Bean Dip with Seasoned Baked Pita Chips Recipe
Best white bean dip! I've tried a lot of white bean dips over the years and this one is definitely my favorite. This delicious white bean dip is a great addition to any party menu. It is quick and easy to make – and your guests are sure to love the subtle balance of flavors packed into each bite. It is perfect with mildly seasoned pita chips or vegetable crudités.
This white kidney bean dip is always a hit at my house. This dip is made with cannellini beans which are also called white kidney beans. For years, I thought cannellini beans came from a certain region in Italy and didn't know they were actually just white kidney beans.
Tip: A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount. Then taste and add more, if desired.
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.
This white bean dip vegan is sure to please both my non-vegan and vegan followers!
Yield: 6 servings
Total Prep Time: 15 minutes
Seasoned Baked Pita Chip Recipe:
3 T. olive oil
salt and pepper, to taste
White Bean Dip Recipe:
1 15 oz. can cannellini beans (white kidney 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
salt and pepper, to taste
1 T. high-quality extra virgin olive oil
Dash of cayenne pepper
Preheat oven to 375 degrees.
Line a rimmed baking sheet with parchment paper. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place them on a lined baking sheet.
Season pita with salt and pepper before placing it in the oven. Bake for 5-6 minutes and then grab your tongs and turn 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 the oven and set aside.
Add cannellini beans (white kidney beans), fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth. You can also forgo the electronics and go the Mediterannean way of preparation of using a mortar and pestle to grind the ingredients together until smooth.
Pour bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil.
Serve with seasoned pita chips or vegetable crudités. Enjoy!
Additional Flavor Tips!
Easily make this into a white mean dip rosemary recipe by adding 1/4 cup of finely chopped rosemary into the blender with the other ingredients. This white bean dip recipe can also be made into a roasted garlic white bean dip by roasting the garlic before adding it into the blender. Additionally, this dip can be made into a kale and white bean dip by adding 1/4cup of finely chopped kale into the blender.
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Autumn lives in Atlanta, Georgia with her husband and children. She is a travel addict, self-professed foodie and has an obsession with cycle/spin classes.
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