What are the secrets to transforming a can of humble white beans into an elegant appetizer—especially if your guests follow a gluten-free and/or vegan diet? Creamy, nutritious and infused with sage, lemon and garlic, this Sagey White Bean Dip is so versatile! Amazing as a dip, yes, but also great on sandwiches!
Smelling the amazing aroma as the sage leaves sizzle is just the start—something magical happens when they fry—the flavor becomes more subdued and a bit toasty. Often, white bean dips appear as a chalky and bland alternative to hummus, typically why it’s not one of my favorite appetizers. But this riff definitely raises the bar.
Ours was served with gluten-free crackers, bell red pepper strips and carrot sticks, and guests went crazy over the dip! The final consistency is a little loose, however just decrease the amount of water to thicken the dip if desired.
Sagey White Bean Dip
- 10 sage leaves
- 4 garlic cloves chopped
- Pinch red pepper flakes
- 1/4 cup olive oil
- 1 15-oz. can cannellini beans, drained and rinsed
- 1/3 cup water
- 1/2 tsp. fresh lemon juice
- Pinch salt
- Heat the oil in a nonstick skillet. When hot, add the sage leaves, chopped garlic and red pepper flakes. Fry for 3-4 minutes, stirring a few times.
- Add the drained cannellini beans and water. (if you want a thicker dip, use less water.) Warm through, about 2 minutes. Purée in a small food processor.
- Transfer into a small serving bowl and stir in the lemon juice and salt. Cover and let rest for at least 30 minutes.
- Uncover, drizzle with a little bit more olive oil, garnish with a sage leaf and serve with your choice of chips and/or veggies.
- You can make the dip up to 24 hours in advance, but wait to drizzle it with oil until right before serving.