White Bean Dip with Pita
Dips are ideal for using up fresh vegetables that you have on hand. For example, cut carrots and zucchini crosswise into thin slices or spears and serve with the white bean dip alongside the pita.
- 4 Tbs. olive oil
- 1 oz. prosciutto, finely chopped (optional)
- 4 to 6 fresh sage leaves, finely chopped
- 1 garlic clove, very finely chopped
- 1 can (15 1/2 oz.) cannellini beans, drained and rinsed
- 1 shallot, very finely chopped
- 2 tsp. fresh lemon juice
- 1/4 tsp. salt
- Freshly ground pepper, to taste
- 6 pita bread rounds, each cut into quarters
- 1 tsp. dried sage
Make the dip
Preheat an oven to 300°F.
In a small fry pan over medium-low heat, warm 1 Tbs. of the olive oil. Add the prosciutto and fresh sage and cook, stirring occasionally, until crisp and golden, about 4 minutes. Add the garlic, stir and remove from the heat.
In a food processor, combine the beans and shallot and process until smooth. Transfer to a bowl and stir in the sautéed sage mixture, lemon juice, 1 Tbs. of the olive oil, the salt and pepper. Set aside to allow the flavors to come together.
Warm the pita
Place the pita quarters on a baking sheet and brush both sides lightly with the remaining 2 Tbs. olive oil. Sprinkle evenly with the dried sage. Transfer to the oven and heat until crisp and warmed through, about 10 minutes.
Place the toasted pita on a small platter and serve alongside the bowl of bean dip. Makes about 2 cups dip and 24 pita triangles.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).