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Italian-American

Sage Brown Butter White Bean Dip

Silky white bean puree finished with nutty brown butter and crispy fried sage

dipEasyItalian-American
Prep10 minCook10 minTotal20 minServes16Temproom_temp
✓ vegetarian✓ gluten-free
⚠ Contains: 🥛 Dairy
Recipe
Ingredients
  • 30 ozcannellini beans(2 cans, drained and rinsed)
  • 6 tbspunsalted butter
  • 12 leavesfresh sage
  • 3 clovesgarlic(minced)
  • 2 tbspfresh lemon juice
  • 0.5 cupolive oil
  • 1 tspkosher salt
  • 0.5 tspblack pepper
  • 0.25 cupparmesan cheese(grated)
Make Ahead

Dip can be made 3 days ahead; bring to room temperature before serving. Fry sage leaves fresh for best texture.

Instructions
  1. 1In small saucepan, melt butter over medium heat
  2. 2Add sage leaves and cook until butter turns golden brown and smells nutty, 3-4 minutes
  3. 3Sage will crisp up - remove leaves and set aside for garnish
  4. 4Reserve brown butter
  5. 5In food processor, combine beans, garlic, lemon juice, olive oil, salt, and pepper
  6. 6Process until smooth, scraping down sides
  7. 7With processor running, drizzle in warm brown butter
  8. 8Add parmesan and pulse to combine
  9. 9Transfer to serving bowl, top with crispy sage leaves
  10. 10Drizzle with additional olive oil and serve with crusty bread
Notes
Pro Tips

Watch the butter carefully - it goes from brown to burned quickly. The milk solids should smell nutty, not burnt. Dried beans cooked from scratch yield creamier results than canned. A drizzle of truffle oil makes this exceptionally luxurious.

History & Origin

This dip draws inspiration from the classic Italian combination of sage and brown butter, traditionally served with ravioli or gnocchi. The white bean base transforms it into a party-friendly format that captures all the autumnal elegance of the original.

Cocktail Pairings
Pairs Well With
winewhiskeyvodkagin
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Italian-American◆Easy