White Bean Dip with Rosemary & Sage

White Bean Dip with Rosemary & Sage: Submitted by: Vickie | Date Added: 12 Oct 2015 Ingredients:

2 T lemon juice
1 T evoo
2 teaspoons fresh rosemary
2 t minced fresh sage
1/4 t black pepper
2 garlic cloves, chopped
1 (19 oz) can of cannellini beans, drained (or any other white bean)

4 pitas, cut into wedges (spray with Pam and lightly toast in oven)

Cooking Instructions:

Place the first 7 ingredients in a food processor & process until smooth. Serve with pita wedges. Garnish with sage if desired.

(Cook's note: 8 servings; 3 T dip & 3 pita wedges = 128 calories.)