White Bean Dip with Parmesan and Sage

Would you believe before I tried this recipe I had never heard of Cannellini beans, much less knew what they were?

I stood in the grocery, checking out the canned beans until I finally found them.

I found out the following trivia

• They are a member of the kidney bean family
• They are mistaken for great northern beans frequently
• They are available canned or dried all year long
• They have a fluffy, yet smooth texture when cooked

Now that I am familiar, I will be using them more often. Cannellini beans are a great source of iron and we could always use more of that in our diet!

Ingredients:

1 (15 oz) Can cannellini beans (drained and rinsed)

¼ Cup firmly packed finely grated parmesan cheese

3 Tbsp extra virgin olive oil

1 Tbsp fresh lemon juice

1 Clove garlic (minced)

¼ Tsp kosher salt

⅛- ¼ Tsp cayenne pepper

1 Tbsp finely chopped fresh sage leaves

1 Tbsp minced chives

Directions:

1. In food processor, combine beans, cheese, oil, lemon juice, garlic, salt, and cayenne pepper

2. Puree until smooth

3. Add sage and pulse to combine

4. Serve with pita bread, pretzels, or vegetables

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Recipe adapted from Cookin Canuck