EATS: White Bean + Sage Dip

Keeping today’s recipe of the day simple and delicious with this creamy white bean and sage dip. This recipe requires a few simple staple ingredients that you likely have in your pantry—like a can of beans and some chili flakes—and refrigerator making it a great recipe to enjoy during shelter in place. The white bean and sage dip is vegetarian and clean. It’s perfect to snack on paired with tortilla or pita chips for movie night or a little Zoom, Skype, or FaceTime get together. This recipe is flexible and you can also serve it as a side dish. White beans and sage go great with crispy pan roasted chicken, roasted pork tenderloin, or you could keep it vegetarian and serve the white bean dip as a side with Brussels sprout and a grilled portabella mushroom. This morning I included the white bean dip at our breakfast “toast bar” as an option along with smashed avocado, smoked salmon, and homemade jam to spread on country bread. It was really tasty. Which ever way you choose to enjoy this white bean sage dip let me know in the comments below how this recipe works out for you.

White Bean + Sage Dip Ingredients

• 1/4 cup olive oil + 1/4 cup olive oil to finish

• 8 sage leaves

• 1 can of white beans, drained and rinsed

• the zest and juice of 1 lemon

• 1/4 teaspoon chili flakes

• 1/4 cup onion, diced

• 1 clove garlic, minced

• salt to taste

White Bean + Sage Dip Instructions

• In a sauté pan over medium heat, add olive oil. Fry sage leaves in the olive oil until crispy. Remove the leaves from the pan and drain on paper towel. Set aside.

• Reduce heat. Add onions and cook onions on low heat in a sweat (do not cook onions on heat high enough to add browning or color) for approximately 8 minutes. Add garlic and chili flakes. Cook until garlic is golden brown.

• Add white beans and stir. Add 1/2 cup water and bring to a quick boil. Add lemon zest and lemon juice. Reduce the heat to a low simmer. Cover and allow to cook. Stir occasionally with a rubber spatula so it doesn’t stick to the bottom. Cook for 10-15 minutes until creamy. Add more water if necessary. Remove from heat and add salt to taste. Do not add salt until the white bean dip is fully cooked because the salt may make the beans tough during cooking.

• Place the white bean dip in a serving bowl. Finish with 1/4 cup olive oil and place sage leaves on top.

• Serve with pita chips, tortilla chips, or sliced baguette.