WHITE BEAN DIP WITH PITA CHIPS (GIADA DE LAURENTIIS)

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 4 pita breads, split horizontally in half
  • 2T plus 1/3 c olive oil
  • 1t dried oregano
  • 1 1/2t salt
  • 1 1/4t black pepper
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1/4c fresh parsley
  • 2T fresh lemon juice (~

Directions

  • Preheat oven to 400.
  • Cut each pita half into 8 wedges and arrange evenly over large baking sheet. Brush pita wedges with 2T of oil, then sprinkle with oregano and salt and pepper. Bake 8 minutes, then turn over and bake 8 minutes longer.
  • In bowl of food processor, combine beans, parsley, lemon juice, garlic, and salt and pepper. Pulse on and off until coarsely chopped. With machine running, gradually mix in remaining 1/3 c oil until mixture is creamy. Season with more salt and pepper to taste.
  • Transfer puree to small bowl and serve pita toasts warm or at room temp alongside.
  • You may also like this: bean dip Recipe

Notes

Categories: Appetizer  Dip 

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