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Article: White Bean Dip

White Bean Dip

Servings: 6

Author: Jim Kirkley

Easy appetizer. If calorie or gluten conscious vegetables may be substituted.


  • 1 can, northern white beans – (15-ounce) drained and rinsed
  • 2 tablespoons, caramelized garlic – available from il Fustino
  • 2 tablespoons, fresh lemon juice
  • 1/3 cup, il Fustino Arbequina EVOO – plus more for drizzling
  • 4 teaspoons, Penzey’s Bold Taco Seasoning 
  • 6 pita breads
  • salt and pepper



Heat oven to 400 degrees.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and 4 teaspoons of the taco seasoning in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Transfer the bean puree to a small bowl. Drizzle with olive oil.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Drizzle oil over the pitas. Toss and spread out the wedges evenly.

Sprinkle with salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.