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Roasted Red Pepper and White Bean Dip with Toasted Pitas

Scott Phillips

Yield: Yields 1-3/4 cups

Smoky-sweet roasted red peppers star in this creamy party-worthy dip. 


  • 2 Tbs. extra-virgin olive oil
  • 1 clove garlic, thinly sliced 
  • 6 small sage leaves 
  • 3/4 cup chopped roasted red pepper 
  • Kosher salt 
  • 1 15.5-oz. can cannellini beans, drained and rinsed 
  • 2 tsp. fresh lemon juice 
  • Pinch of cayenne, more to taste 
  • Freshly ground black pepper 
  • 4 6-inch pitas 
  • 2 Tbs. unsalted butter, melted
  • 1/4 tsp. smoked paprika 


  • In a 10-inch skillet over medium heat, cook oil and garlic until the garlic is lightly golden brown, 1 to 2 minutes. Add the sage leaves and cook until fragrant, about 30 seconds. Add the roasted red peppers and 1/4 tsp. salt, and cook, stirring often, about 2 minutes. Remove from the heat and let cool slightly.
  • In a food processor, combine the red pepper mixture, the beans, lemon juice, and cayenne, and pulse until smooth. Season to taste with salt, pepper, and more cayenne, if you like. Transfer to a bowl and refrigerate until chilled, at least 1 hour and up to 24 hours.
  • Position a rack in the center of the oven and heat the oven to 375⁰F. 
  • Slice each pita into eight wedges and transfer to a large bowl. Toss the wedges with the melted butter, paprika, 1/4 tsp. salt, and a few grinds of pepper. Spread the pita wedges in a single layer on a rimmed baking sheet, and bake, rotating the pan halfway through, until the wedges are crispy and golden brown, 9 to 11 minutes. Let cool on a wire rack. 
  • Serve the pita chips with the dip. 


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