White Bean Dip

Healthy White Bean Dip

This healthy bean dip is a great addition if you are having or going to a Super Bowl party this weekend.

It would actually be good as an any time treat as you can make ahead and save in your refrigerator for up to a week, not that it would last that long.

This recipe calls for just mashing the beans up with a fork but it sure would be easier to dip a veggie or corn chip in without breaking if you ran it through the food processor to smooth it out.

There is also this zucchini chip recipe to use in the healthy dip instead of chips.

We think it needs a little boost with something like Red Hot sauce or sriracha sauce!



1 (15-ounce) can cannellini beans, rinsed and drained
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1/4 cup loosely packed chopped fresh sage leaves
1 teaspoon extra-virgin olive oil (for a topper on the finished dip)
Salt and pepper, to taste (sea or himalayan salt)


Place cannellini beans in bowl, and mash with fork; set aside.
Heat a small pan over medium heat; add 2 tablespoons extra-virgin olive oil, and let it warm.
Add garlic, and chopped fresh sage leaves.
Stir constantly for 4 minutes or until garlic is brown and sage is crispy.
Pour hot oil over beans; stir.
Garnish with 1 teaspoon extra-virgin olive oil, and add salt and pepper, to taste.
Cover and store in fridge up to 1 week.

You might also like this Beef and Beer Chili