New This Month

White-Bean Dip with Toasted Pita Chips


Everyone will love this dip, so make some extra; it will keep, refrigerated, three days.

Source: Everyday Food, October 2003


  • 1 can (19-ounce) cannellini beans, drained and rinsed
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • Coarse salt and ground pepper


  1. In a food processor, combine cannellini beans, olive oil, lemon juice; season with coarse salt and ground pepper. Puree until smooth.

  2. Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.

Cook's Notes

To make chips, cut pita bread into wedges; toast in a 350 degrees oven until crisp, 10 to 15 minutes, turning once.

Reviews Add a comment

  • hungrybois
    24 APR, 2010
    This was Great! I did read some of the comments below and adjusted slightly. I took the olive oil and heated it slightly, and sauteed a plump head of garlic finely chopped. The garlic infused oil was perfect for the dip. I topped the dip with kalamata olives, also finely chopped, to provide a contrast in texture.. Thanks for the ideas!
  • sweetpeainspain
    30 MAR, 2010
    I add a large clove or garlic and parsley.
  • sweetpeainspain
    30 MAR, 2010
    I use two cans of white beans and add a large clove or garlic and parsley.
  • acfisch
    26 DEC, 2008
    Simple and yummy, but it lacked a bit of depth. I added garlic too, but was still left wanting more flavor. I'll try some additional spice or another person's suggestion of a red pepper next time. I liked that this was a healthy option for my guests.
  • claudiamc
    14 DEC, 2008
    super easy to make and healthy too! will be making this dip again
  • flowergirlsh
    3 DEC, 2008
    Add one canned or home roasted red pepper.
  • kkwhite20
    2 DEC, 2008
    I add garlic!! Delicious!!
  • coolcat
    29 JAN, 2008
    it tasted like hommus