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White Bean Dip with Rosemary and Sage
February 28, 2008
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recipes
Prepare the dip up to a day in advance to give the flavors a chance to meld. In addition to pita wedges, you can serve crudités for dipping. Recipe By: Cooking Light 8/07 Serving Size: 8 2 tablespoons fresh lemon juice 1 tablespoon extravirgin olive oil 2 teaspoons minced fresh rosemary 2 teaspoons minced fresh sage 1/4 teaspoon freshly ground black pepper 2 garlic cloves ; chopped 1 can (16 oz) white beans ; rinsed and drained 4 (6-inch) pitas ; each cut into 6 wedges Fresh sage sprig Combine first 7 ingredients in a food processor; process until smooth. Serve with pita wedges. Garnish with sage sprig, if desired.