Creamy White Bean Dip with Pita Chips: A Fast & Flavorful Party Appetizer

Looking for an easy appetizer that’s ready in minutes but tastes like you made it from scratch? This creamy white bean dip is your new go-to. It’s made with pantry staples, bursts with Mediterranean flavor, and pairs perfectly with warm pita chips or fresh veggies. Whether you’re hosting game night, prepping for a potluck, or just need a quick snack, this crowd-pleaser always disappears fast!   This cannellini bean dip is often described as an Italian version of hummus. It is perfect with mildly seasoned and toasted pita chips or vegetable crudités. As an Amazon Associate, I earn from qualifying purchases.

What To Serve with Homemade White Bean Dip?

• Vegetable crudités
• Crispy baked falafel
• Breadsticks

Kitchen Tips

• A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount. Then taste and add more, if desired. 
• Although you can use the same extra virgin olive oil for the entire recipe, adding a drizzle of a higher-quality variety right before serving will add a “pop” of flavor. 
• Cannellini beans can also be referred to as white kidney beans.

Ingredients for Homemade White Bean Dip with Pita Chips

For the Seasoned Pita Chips

• 6 pitas
• 3 T. extra virgin olive oil
• Salt and black pepper, to taste 

For the White Bean Dip

• 1 15-oz. can Cannellini beans, drained and rinsed
• 3 fresh garlic cloves, peeled
• 2 T. fresh lemon juice
• 2 – 3 large fresh sage leaves
• 1/3 c. extra virgin olive oil
• Salt and black pepper, to taste
• 1 T. high-quality extra virgin olive oil
• Dash of cayenne pepper (or red pepper flakes, if preferred)

Supplies Used

• Food processor
• Rimmed baking sheet

How To Make Homemade White Bean Dip with Pita Chips:

#1. Preheat the oven to 375°F.  #2. Line a rimmed baking sheet with parchment paper to make your homemade pita chips. Cut each pita bread into eight equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on a lined baking sheet.  #3. Season the pita with salt and pepper before placing it in the oven. Bake for 5-6 minutes before turning each wedge. Return to the oven and continue baking for another 5 or 6 minutes until the pita wedges are golden brown. Remove from the oven and set aside.  #4. Add your white beans, fresh garlic, lemon juice, sage leaves, and remaining oil to the bowl of a food processor or blender. Blend until it makes a bean puree.  #5. Place the puree into a serving bowl and season with salt and pepper to taste. Before serving, add a dash of cayenne pepper and a drizzle of high-quality extra virgin olive oil. Serve with seasoned pita chips or vegetable crudités. Enjoy!

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