White Bean Dip


Having cocktails is not something you should do alone. And just like drinking together is better including a snack to tide yourself over until dinner is a really good idea. David and I have gotten into making a few simple dips that go with pita chips.  What’s not to love about pita chips? But I digress. This white bean dip is a quick and simple way to start an evening, takes almost no time to make and makes enough for 4-6 people.

Feel free to use your favorite fresh herb. I’ve put a few suggestions in the ingredients list below. David likes sage for this time of year so when we made it the last few times it was with sage. We’ve done rosemary and thyme before and they are all delicious, especially rosemary.

When we make this dip the standard pairing is a martini. We also like to have it with a manhattan if we are the mood for whiskey instead of gin. White bean dip is extremely versatile when it comes to pairing it with booze so give it a try with your favorite tonight!


1 can of cannellini beans, drained and washed in a strainer
Juice of 1 lemon
1 1/2 tsp. ground cumin
2 cloves garlic, minced
2 tsp. chopped fresh herb, seasonal (sage, rosemary, thyme)
extra virgin olive oil
salt, to taste


Start with getting the beans drained and rinsed. Pre-chop the garlic and herbs so the food processor doesn’t need to work too hard to get them into nice little bits. Put the beans, cumin, garlic, herbs, and lemon juice into the food processor and add some olive oil.


Blend it and add olive oil until the consistency looks right. It should look something like the picture. When the consistency is right, add salt to taste. Serve it with a little more olive oil drizzled on top and some delicious pita chips of your own choice or making.


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