White Bean Dip with Rosemary and Sage

Makes 8 servings
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Adapted from Cooking Light 2007

2 Tablespoons fresh lemon juice
1 Tablespoon soybean oil
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh sage
1/4 teaspoon freshly ground pepper
2 garlic cloves, chopped
1 (15 ounce) can of tan soybeans, rinsed and drained
4 (6-inch) pitas, each cut into 6 wedges


Combine all ingredients EXCEPT pitas; process until smooth.

Serve with pita wedges.




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