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Creamy White Bean Dip Recipe with Parmesan Cheese & Sage

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Serve this healthy white bean dip at your next football get-together, or enjoy it as a power-packed snack during the week.
White Bean Dip Recipe with Parmesan Cheese & Sage

For weeks, I’ve been waiting for the first Sunday of the NFL season. It’s a great excuse to hang out with family, dive into healthy dips like this vegetarian white bean version with Parmesan cheese and sage, and maybe even crack open a beer or two. Of course, the computers are at the ready so that we can check our Fantasy Football stats.

For the second year running, I’m in a Fantasy Football league (called “Knead to Win”…snicker) with seven other food bloggers.

My team, the Panfrying Pigskins (that’s what I said) is playing against other food-focused teams, such as Sugar High, Baker’s Dozen and Cookie Crushers. It keeps the whole thing pretty interesting.

This healthy dip takes less than five minutes to make. Truly. Simply throw the cannellini beans (white kidney beans), lemon juice, olive oil, garlic, salt, cayenne pepper, sage and chives in a food processor or blender and puree away. Done.

Serve it up with your favorite raw veggies, crackers or pieces of whole wheat pita. It also works well as a spread on a whole wheat tortilla, stacked with fresh vegetables. I love having these kinds of dips available for afternoon snacking during the week. It keeps me away from the junk!

Of course, if football isn’t your thing, just curl up with a good book and bowl of this dip. That makes for a pretty great Sunday afternoon, too.

The recipe:
In the bowl of a food processor, combine cannellini beans, olive oil, lemon juice, garlic, salt and 1/8 teaspoon of cayenne pepper. Puree until smooth. Taste and add more cayenne pepper, if desired.

White Bean Dip Recipe with Parmesan Cheese & Sage

Add sage and pulse to combine. Transfer the dip to a serving bowl.

White Bean Dip Recipe with Parmesan Cheese & Sage

Serve with pita bread wedges, crackers or crudite.

Other bean dip recipes:

BeanDipCollage
Cookin’ Canuck’s Spicy Black Bean Dip with Roasted Red & Chipotle Peppers
Cookin’ Canuck’s Artichoke Hummus with Hazelnuts & Fresh Mint
The Cozy Apron’s Creamy White Bean & Apple-Smoked Bacon Dip
Sweet Road’s Black Bean & Sweet Potato Dip

White Bean Dip Recipe with Parmesan Cheese & Sage

WW (Old Points) 1 / WW (Points+) 2
5 from 1 vote
Print Pin Rate
Course: Appetizers
Cuisine: American
Keyword: Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 Servings (1 Cup Total)
Calories: 62kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

Instructions

  • In the bowl of a food processor, combine cannellini beans, Parmesan cheese, olive oil, lemon juice, garlic, salt and ⅛ teaspoon of cayenne pepper. Puree until smooth. Taste and add more cayenne pepper, if desired.
  • Add sage and pulse to combine. Transfer the dip to a serving bowl.
  • Serve with pita bread wedges, crackers or crudite.

Notes

WW (Old Points) 1 / WW (Points+) 2

Nutrition

Serving: 2Tablespoons | Calories: 62kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 1.1mg | Calcium: 40mg | Iron: 0.1mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Comments

  3. Lora

    Desperately looking for more ideas to use up all the sage in my garden. This is perfect. What a wonderful blend of flavors. Thanks!

    Reply

  5. Val @ Bonbon Break

    What a fantastic combination! We have an incredible abundance of sage in our garden and I am always looking for new recipes. My kids will LOVE dipping carrot sticks in this. Thank you and your photos are just beautiful.

    Reply

  15. Erin

    It never occurred to me to go healthy for NFL Sundays…hmmm…

    This looks good, though. Maybe I can convince everyone it has tons of mayo and is secretly very very bad for us!

    Erin – ekcantcook.blogspot.com

    Reply

  28. Jennifer

    5 stars
    I made this over the weekend and it was a big hit at the party! I couldn’t find fresh sage at the market, so I used parsely and thyme snipped from my sister’s herb garden. This recipe is a keeper.

    Reply

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