Herbed White Bean Dip w/ Pita Chips
Prep time
Total time
Serves: 6
  • 2 cloves garlic, peeled
  • 1 shallot, peeled and halved
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh rosemary, roughly chopped
  • ⅓ cup olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • Whole wheat pita chips
  1. In a food processor, pulse the garlic and shallot 5-10 times until roughly chopped.
  2. Add the remaining ingredients and process until the dip is smooth and the ingredients are thoroughly combined, scraping down the sides of the bowl occasionally, if necessary.
  3. Taste and add more lemon juice, salt or pepper, if needed.
  4. Serve chilled or at room temperature with whole wheat pita chips.
  5. This dip will keep in the fridge for up to a week.
Recipe by The Krave at http://thekrave.com/herbed-white-bean-dip-pita-chips/