Cannellini Bean Dip

T’is the season for entertaining. I avoid most cocktail nibbles because I don’t know what is in them but this dip is fine and a little bit different.

1 tbsp. extra virgin olive oil

1 sprig of rosemary – leaves torn off and finely chopped

3 leaves of sage – tear leaf from stem and into little pieces

1 large clove of garlic – grated

1 x can of cannellini beans – drained

2 teasp. fresh lemon juice

Salt and freshly ground black pepper


Heat oil in a small skillet/frying pan

When hot add rosemary and garlic and cook for several minutes (don’t let garlic brown).

Place cannellini beans in food processor and add lemon juice and garlic and rosemary mixture.

Transfer to bowl.

Add sage to the skillet and fry it until crisp in the remains of the olive oil.

Sprinkle the sage over the dip.

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