This one is for all my fellow snack fiends out there! If you’re anything like me, I always am sure to include a dip on my recipe list for every camping trip. It’s the best savoury snack that I don’t feel one bit guilty about! Unlike the store-bought dips, making your own is completely preservative-free.
This delicious white bean dip is a great addition to any party menu. Anyone can throw this dip together as an easy appetizer. It is quick and requires very few ingredients 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. It’s made for sharing as a welcome happy hour addition or for a mid to late-night snack while gathered around playing cards.
If you’re strapped for time or space, you can also make the dip ahead of time, store it in some Tupperware, and pack it away in your cooler. Simply heat up the pita chips when you’re ready to dig in.
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.
White Bean Dip with Seasoned Pita Chips
Ingredients
Seasoned Pita Chips
- 3 tbsp extra virgin olive oil
- sea salt and black pepper to taste
White Bean Dip
- 1 15-oz cannellini beans drained and rinsed
- 3 cloves fresh garlic peeled
- 2 tbsp fresh lemon juice
- 2-3 large fresh sage leaves
- 1/3 cup extra virgin olive oil
- sea salt and black pepper to taste
- 1 tbsp high-quality extra virgin olive oil
- 1 dash cayenne pepper
Instructions
- Preheat oven to 375°F.
- 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 on lined baking sheet.
- Season pita with salt and pepper before placing in oven. Bake for 5-6 minutes before turning each wedge. 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.
- 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.
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