White Bean Dip with Rosemary and Sage

White Bean Dip with Rosemary and Sage
Photo by Randy Mayor: Styling: Leigh Ann Ross


  • 2 teaspoons minced fresh sage
  • 2 tablespoons fresh lemon juice
  • Fresh sage sprig (optional)
  • 2 teaspoons minced fresh rosemary
  • ¼ teaspoon freshly ground black pepper
  • 4 (6-inch) pitas, each cut into 6 wedges
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • + 2 more ingredients
    • 2 garlic cloves, chopped
    • 1 tablespoon extravirgin olive oil

Combine first 7 ingredients in a food processor; process until smooth. Serve with pita wedges. Garnish with sage sprig, if desired.

View full recipe at My Recipes


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