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    Home » Appetizers

    Cannellini Bean Dip with Herbed Pita

    Apr 24, 2008 · Modified: Dec 16, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 3 Comments

    Jump to Recipe Print Recipe

    Cannellini Bean Dip with Herbed Pita - Andrea Meyers

    Bean dips are one of my favorite appetizers because they are versatile, easy, and (usually) healthy. Just start with a can of your favorite beans, two or three herbs and spices you like, then add some olive oil and a little salt and some kind of pepper and you have the formula for a tasty snack or even a light lunch. Today a bean dip with pita was calling my name, so after finding the cannellini beans in the pantry, I whipped out the skillet and the food processor and had cannellini bean dip ready for lunch in about 10 minutes. This dip recipe uses fresh rosemary, sage, and garlic, and to extend the theme I made extra herbed oil and spread it on whole wheat pita then toasted it. I thought the combination was quite yummy, and so did my boys.

    The full recipe makes about 3 cups of dip, but you can easily halve it for a smaller batch, and it will keep in the refrigerator for a few days.

    Weekend Herb Blogging logo

    This is my contribution to this week's installment of Weekend Herb Blogging, founded by Kalyn of Kalyn's Kitchen. This week's host is Margot from Coffee & Vanilla, so be sure to check out her blog with the round-up next week!

    Cannellini Bean Dip with Herbed Pita - Andrea Meyers
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    Cannellini Bean Dip with Herbed Pita

    Source: adapted from Food & Wine, 2003
    Course: Appetizer
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: cannellini beans, garlic, olive oil
    Servings: 8
    Calories: 234kcal

    Equipment

    • medium skillet
    • food processor

    Ingredients

    • ¼ cup extra-virgin olive oil (plus 2 tablespoons)
    • 3 garlic cloves (very finely chopped)
    • 1 teaspoon finely chopped sage
    • ½ teaspoon finely chopped rosemary
    • 38 ounces canned cannellini beans (drained and rinsed)
    • 2 tablespoons water
    • sea salt (to taste)
    • pinch cayenne pepper
    • 1 whole wheat pita (Or gluten-free pita. Make pita chips. See instructions below.)
    US Customary - Metric

    Preparation

    • In the skillet, heat ¼ cup of the olive oil until it shimmers. Add the garlic, sage, and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Turn off the heat. Add the beans and toss to coat.
    • Transfer the cannellini beans and oil mixture to the food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree, about 2 or 3 minutes. Serve in a small bowl with the remaining olive oil drizzled on top.
    • PITA CHIPS: To make plain pita chips, cut a round of pita into 4 to 8 slices and toast for 2 or 3 minutes in a toaster oven or on a baking sheet in the oven at 350° F. To make the herbed pita chips, make extra herbed olive oil mixture and brush it on top of the pita round. Cut into slices and toast as above.

    Nutrition

    Calories: 234kcal | Carbohydrates: 33g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 628mg | Fiber: 7g | Sugar: 1g | Vitamin C: 1mg | Calcium: 102mg | Iron: 4mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Kalyn says

      April 24, 2008 at 7:02 pm

      I think this sound perfect for lunch! Love anything like this, especially with whole wheat pita.

      Reply
    2. Coffee and Vanilla says

      April 26, 2008 at 12:02 pm

      Thank you for your entry Andrea 🙂
      I love pita bread, served with bean dip sound very good to me!
      Margot

      Reply
    3. MyKitchenInHalfCups says

      April 26, 2008 at 5:31 pm

      A perfect bean dip and one I will add to my arsenal of bean dips. Some are just a tiny different but it keeps things interesting. I like the saute in this one. Pita is always good.

      Reply

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