Tuscan Bean Dip with Pita Chips

December 14, 2016

Tuscan Bean Dip with Pita Chips

I have family coming through this weekend for the holidays so I will be hosting a wonderful dinner for them. I haven’t seen my family in quite a few years so it’s exciting to reconnect especially during this time of year. On that note, I am planning what to serve for this joyous occasion and I thought my Tuscan Bean Dip with Pita Chips would be a perfect appetizer for this soiree.

This delicious Tuscan bean dip is quick and easy to make and I just love the subtle balance of flavors packed into each bite. It is perfect with pita chips or vegetable crudités.

I highly suggest adding a drizzle of a higher quality extra virgin olive oil before serving. It will add an extra “pop” of flavor. I love Partanna’s Organic Cold Pressed Extra Virgin Olive Oil as a finishing oil for my Tuscan Bean Dip. It has such a fresh, delicious flavor you’ll have to resist drinking it straight from the bottle lol.

This post contains affiliate links to products I recommend and personally use myself

Tuscan Bean Dip With Pita Chips

You may enjoy Lasagne di Cinque Formaggi (Five Cheese Lasagna) and Sugo alla Bolognese (Italian Meat Sauce)

Serves 6

Tuscan Bean Dip with Pita Chips

15 minTotal Time

Save Recipe


    For The Tuscan Bean Dip
  • 1 15 oz. can cannellini beans, drained and rinsed
  • 3 cloves fresh garlic, peeled
  • 2 T. fresh lemon juice
  • 2 - 3 large fresh sage leaves, chopped
  • 1/3 c. regular extra virgin olive oil
  • salt and pepper, to taste
  • 1 T. high-quality extra virgin olive oil
  • dash cayenne pepper
  • For the Pita Chips
  • 6 pitas
  • 3 T. olive oil
  • salt and pepper, to taste


  1. Preheat oven to 375 degrees.
  2. Line a rimmed baking sheet with parchment paper. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on lined baking sheet.
  3. Season pita with salt and pepper before placing in oven. Bake for 5-6 minutes before turning each wedge to toast the opposite side. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
  4. Add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.
  5. Pour bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve with pita chips or vegetable crudités.
Cuisine: Italian | Recipe Type: Appetizer

Do you have an easy peasy crowd pleasing appetizer recipe?

See you in the comments,

Simplify Life With Mrs R


By Mrs. R