White Bean Dip with Seasoned Baked Pita Chips Recipe

I highly recommend this amazing white bean dip! As someone who has tasted many different varieties over the years, I can confidently say that this is my absolute favorite. If you're looking for a tasty addition to your party menu, look no further than this delicious dip. It's super easy to make, and your guests are sure to love the perfect balance of flavors in every bite. Try pairing it with lightly seasoned pita chips or some fresh vegetable crudités.

This white bean dip is always a crowd-pleaser at my house, and it's made with cannellini beans, also known as white kidney beans. For a long time, I thought these beans were a specialty of a particular region in Italy, but in reality, they're just a variety of white kidney beans.

Tips:   A small amount of fresh sage can add a lot of flavor, so start with a little and add more if needed. While you can use the same extra virgin olive oil for the entire recipe, adding a little bit of a higher-quality variety before serving can give it an extra boost of flavor. This vegan white bean dip is perfect for both my vegan and non-vegan followers!

Yield: 6 servings
Total Prep Time: 15 minutes

Ingredients:

Seasoned Baked Pita Chip Recipe:

6 pitas
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

Directions:

Step 1:
Preheat oven to 375 degrees.

Step 2:
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.

Step 3:
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.

Step 4:
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 Mediterranean way of preparation by using a mortar and pestle to grind the ingredients together until smooth.

Final Step:
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 to the blender.  Additionally, this dip can be made into a kale and white bean dip by adding 1/4 cup of finely chopped kale into the blender.

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