White Bean Dip with Seasoned Pita Chips

Transform humble white beans into an elegant, creamy dip that rivals any store-bought hummus. This Mediterranean-inspired appetizer combines the earthy flavors of fresh sage with bright lemon and rich olive oil for a sophisticated spread that’s perfect for entertaining.

When paired with crispy homemade pita chips, this dip becomes an irresistible combination that your guests won’t be able to stop eating. Best of all, it comes together in just 15 minutes with simple pantry ingredients.

Why You’ll Love This Recipe

• Quick and easy appetizer that tastes sophisticated
• Healthier alternative to heavy cream-based dips
• Can be made ahead for stress-free entertaining
• More budget-friendly than store-bought alternatives
• Perfect for both casual and formal gatherings

What are Cannellini Beans?

Cannellini beans are large white kidney beans with a mild, nutty flavor and creamy texture. Popular in Italian cuisine, they’re perfect for dips because they become incredibly smooth when pureed and readily absorb surrounding flavors.

Ingredients

• Cannellini Beans – The base of our dip, providing protein and creamy texture. Make sure to rinse them well to remove any canning liquid.
• Fresh Sage – Adds an earthy, slightly peppery flavor. Fresh leaves are essential for the best flavor profile.
• Fresh Garlic – Provides essential savory depth. Fresh cloves offer better flavor than pre-minced garlic.
• Extra Virgin Olive Oil – Creates silky texture and rich flavor. Using two qualities of oil adds complexity.
• Fresh Lemon Juice – Brightens all the flavors and adds necessary acidity. Always use fresh, not bottled.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

• Great Northern Beans can replace cannellini
• Rosemary can substitute for sage
• Roasted Garlic adds sweeter flavor than fresh
• Pine Nuts make a great garnish
• Za’atar adds Middle Eastern flair

Instructions

• 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 on lined baking sheet.
• Season pita with salt and pepper before placing in oven. Bake for 5-6 minutes before turning 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 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.
• 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.

Recipe Tips

• Rinse beans thoroughly to ensure smooth texture.
• Start with less sage and add more to taste.
• Let dip sit for 30 minutes to develop flavors.
• Cut pitas uniformly for even baking.
• Watch pita chips closely to prevent burning.

Serving Suggestions

• Arrange with colorful vegetable crudités
• Include in a Mediterranean mezze platter
• Spread on sandwiches or wraps
• Use as a healthy alternative to mayonnaise
• Serve alongside olives and cheese

Storage & Reheating

Store dip in an airtight container in the refrigerator for up to 5 days. Let come to room temperature before serving. Drizzle with fresh olive oil and add a pinch of cayenne just before serving. Store pita chips in an airtight container at room temperature for up to 3 days.

Recipe FAQ

Can I make this ahead of time? Yes! The dip actually improves after a day in the refrigerator. Add the final olive oil drizzle just before serving.

Why is my dip too thick? Add a little olive oil or lemon juice, one teaspoon at a time, until desired consistency is reached.

Can I freeze this dip? While possible, freezing may affect the texture. Best enjoyed fresh or within a few days.

How spicy is this dip? The cayenne adds just a subtle warmth. Adjust the amount to your preference or omit entirely.

Yield: 6 servings

White Bean Dip with Seasoned Pitta Chips

Prep Time: 15 minutes

Total Time: 15 minutes

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.

Print

Ingredients

Seasoned Pita Chips:

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• 6 pitas
• 3 T. olive oil
• salt and pepper, to taste

White Bean Dip:

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• 1 15 oz. can cannellini 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 cayenne pepper

Instructions

1. Preheat oven to 375 degrees. 
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 on lined baking sheet. 
3. Season pita with salt and pepper before placing in oven. Bake for 5-6 minutes before turning 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 oven and set aside. 
4. 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. 
5. 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. 

Notes

• Rinse beans thoroughly to ensure smooth texture.
• Start with less sage and add more to taste.
• Let dip sit for 30 minutes to develop flavors.
• Cut pitas uniformly for even baking.
• Watch pita chips closely to prevent burning.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 453Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 637mgCarbohydrates: 52gFiber: 6gSugar: 1gProtein: 12g