Photo: Mike Kenneally
White Bean Dip with Pita
11 ingredients
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
236
Calories
4g
Protein
15g
Fat
25g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pita Bread | 1 slice (30g) white | 79 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes