This easy-to-make dip, made with canned cannellini beans, gets an herby lift from pineapple sage, which has a sweet, fruity flavor, reminiscent of pineapples. Serve this creamy dip with whatever you have on hand. Crunchy fresh veggies, pita chips, or even crusty hunks of torn bread. And, if you can’t get your hands on fresh pineapple sage, don’t worry, regular sage will do the trick. Just use a little less since it packs a much earthier punch. Either way, you’ve got yourself a snack that’s hard to resist.
I’m not even sure I can express in words just how much I adore my new pineapple sage plant. So much so that I have a sneaky suspicion that a lot of my summer dishes are going to include this delicate herb, along with its gorgeous red flowers. A Pineapple Tequila Cocktail will be enjoyed by me very soon, along with Pineapple and Sage Ice Cream, Pineapple Sage Salsa, and Sweet Potato Pineapple Soup. Just imagine how pretty all of these dishes will look with pineapple sage flowers adorning them. I think I may have to go buy another plant; one is definitely not going to be enough to get me through the summer.
Ingredients:
- 1 (15.5-oz.) Can of Cannellini Beans, Rinsed and Drained
- 1 Clove Garlic, Peeled and Roughly Chopped
- Juice of 1 Lemon
- 1 Tablespoon Pineapple Sage, Roughly Chopped
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Kosher Salt
- 1/4 Cup Extra-Virgin Olive Oil
Directions:
- Place all the ingredients into a food processor, except the olive oil.
- Begin to purée, while slowly adding the olive oil.
- Purée until smooth.
Suggestions:
- Before serving, drizzle the dip with additional extra virgin olive oil.
- Serve with carrots, celery, pita chips, or fresh bread.
- If you don’t have pineapple sage, substitute traditional sage. You may want to start with half the amount, as it has a much different, stronger flavor.
- Garnish the dip with the pineapple sage plant’s flowers, which are both beautiful and edible.
Improvements:
- Add 1/4 to 1/2-teaspoon of red pepper flakes.
- Add 1 teaspoon of balsamic vinegar.
Ingredients:
- 1 (15.5-oz.) Can of Cannellini Beans, Rinsed and Drained
- 1 Clove Garlic, Peeled and Roughly Chopped
- Juice of 1 Lemon
- 1 Tablespoon Pineapple Sage, Roughly Chopped
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Kosher Salt
- 1/4 Cup Extra-Virgin Olive Oil
Directions:
- Place all the ingredients into a food processor, except the olive oil.
- Begin to purée, while slowly adding the olive oil.
- Purée until smooth.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Italian Asiago Artichoke Ham & Bean Soup
Great Northern Bean Summer Caprese Salad
Weeknight Sausage & Butter Bean Soup
If the first thing you do at any party, game day, or picnic is make a beeline for the snack table, eyes locked on the nearest bowl of dip, spread, salsa, pico de gallo, hummus, guacamole, or honey mustard, these dip recipes are sure to win your heart. After all, life is just better when you’ve got something delicious to dunk your chip, celery, or hunk of bread into. Here, you’ll find our absolute favorite, most-dippable recipes. Whether you’re scooping with potato chips, fresh-cut veggies, corn chips, torn-off pieces of crusty bread, tortilla chips, pita, chicken tenders, or even pretzels, we have a dip with your name on it. CLICK HERE for the recipes.
