How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for White Bean Dip With Rosemary And Sage?

You need 9 ingredients. The key ingredients include: 2 tablespoons fresh lemon juice, 1 tablespoon extravirgin olive oil, 2 teaspoons minced fresh rosemary, 2 teaspoons minced fresh sage, and more.

Is White Bean Dip With Rosemary And Sage suitable as snacks & appetizers?

Yes, White Bean Dip With Rosemary And Sage falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover White Bean Dip With Rosemary And Sage?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

White Bean Dip With Rosemary And Sage Recipe

Name: White Bean Dip With Rosemary And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (19-ounce) can cannellini beans or other white beans, rinsed and drained; 4 (6-inch) pitas, each cut into 6 wedges; Fresh sage sprig (optional)

White Bean Dip With Rosemary And Sage – a delicious recipe with lemon juice, extravirgin olive oil, fresh rosemary, fresh sage, freshly ground black pepper, garlic. Easy to follow and perfect for any occasion.

Serves 4 Snacks & Appetizers

Servings: persons

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 (19-ounce) can cannellini beans or other white beans, rinsed and drained
4 (6-inch) pitas, each cut into 6 wedges
Fresh sage sprig (optional)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
148 kcal
Category
Snacks & Appetizers

Eats Now Editorial Team

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