Lemon Sage Bean Dip


4 Tbs olive oil, divided
2 cloves garlic, chopped
2 bay leaves
1 standard size can of white cannellini beans, drained and rinsed, 3 tbs reserved
1 lemon’s juice
½ tsp kosher salt
5 thinly sliced sage leaves
1 lemon’s zest


Heat 2 Tbs of olive oil over medium heat in a skillet. Add the garlic and the bay leaves and cook gently for 1 minute. Discard the bay leaves. Pour the oil and garlic into a blender or food processor. Set the skillet aside to use later. To the food processor/blender, add the beans, lemon juice and salt. Puree until smooth. Transfer the puree to a serving bowl and top with the remaining whole beans. Heat the other 2 tbs olive oil in the skillet over medium heat again. Add the sage and the lemon zest and cook until the sage begins to curl and the lemon zest changes color. Remove from the heat and drizzle the over the bean dip. Serve with pita points or crackers.


Lemon Sage Bean Dip from Loaves and Dishes will excite your next dinner party or even liven up your next dinner!

Other Names:

Bean Dip




Friday, April 24, 2015 - 11:38am


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