Cannellini Bean Dip with Pineapple Sage

Happy 4th of July!!

This is my first year growing pineapple sage and, not having much experience with sage in general, let alone this variety, I wasn’t sure quite what to do with it after trimming my plant back.

Thankfully there are a lot of great ideas on the internet. Pineapple sage is commonly used in chicken, salsa, bean dip, and pasta recipes and in a variety of ways I wasn’t expecting such as beverages (hot and cold), fruit salads, and smoothies. Since this is my first time using this herb I thought I’d start with something savory.

I tested out a bean dip recipe today for an Independence Day party we got invited to and it was a hit. My 8-year-old told me at least 3 times that he really liked it too and that makes it a win in my book. I hope your family likes it as much as mine did.

The recipe below is adapted from a recipe I found at food52.com. Original recipe here.

Print Recipe

Cannellini Bean Dip with Pineapple Sage

(6 votes, average: 3.83 out of 5)

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Serves: 4-10

Ingredients

• 1 can (15.5 ounces) cannellini beans, rinsed and drained
• 1 garlic clove, peeled and chopped
• 1 tablespoon lemon juice, or more to taste
• 1 tablespoon pineapple sage, chopped
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• ¼ cup of your favorite olive oil

Instructions

1

Place all ingredients into a food processor (with the exception of the olive oil).

2

Puree the ingredients while slowly adding the olive oil.

3

Continue to puree all ingredients until the dip is smooth and creamy.