White Bean Dip Recipe With Parmesan Cheese & Sage
This creamy cannellini bean dip is bursting with flavor from Parmesan cheese, fresh herbs, and a hint of cayenne pepper. The smooth and zesty dip pairs perfectly with crunchy crackers, pita wedges, and fresh veggies for a delightful snack or appetizer. Enjoy the vibrant flavors in every bite!
— Constant Cookbook
Ingredients
- 1 can (15 oz.) cannellini beans, drained & rinsed (I prefer Bush's Beans)
- 1/4 cup (packed) finely grated Parmesan cheese
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1/4 tsp kosher salt
- 1/8 - 1/4 tsp cayenne pepper (to taste)
- 1 tbsp finely chopped fresh sage leaves
- 1 tbsp minced chives
Instructions
- In the bowl of a food processor, combine the beans, Parmesan cheese, olive oil, water, lemon juice, garlic, salt and cayenne pepper. Pulse until almost smooth.
- Add the thyme. Pulse 4 to 5 times, to combine. Transfer to a serving bowl.
- Serve with crackers, pita wedges and raw vegetables.
Yield
Makes approximately 1 1/2 cups
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 75 kcal
- Carbohydrate Content: 6.6 g
- Protein Content: 3.1 g
- Fat Content: 4.8 g
- Saturated Fat Content: 0.9 g
- Cholesterol Content: 1.8 mg
- Sodium Content: 148.6 mg
- Fiber Content: 2 g
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