My daughter loves this dip. Which is amazing since she does not like beans. This dip is frequently asked for my family and friends.
White Bean Dip with Pita Chips
Ingredients
- For Bean Dip:
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/4 to1/3 cup olive oil
- 1/4 cup loosely packed fresh Italian parsley leaves or 1 tablespoon dried parsley
- Salt and pepper to taste
- For Pita Chips:
- 6 pitas
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- For Bean Dip:
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in a food processor.
- Pulse until mixture is coarsely chopped.
- Season with salt and pepper, to taste.
- Transfer the bean puree to a small bowl.
- For Pita Chips:
- Preheat oven to 400 degrees F.
- Cut each pita in half and then into 8 wedges.
- Arrange the pita wedges on a large baking sheet.
- Pour oil over the pitas.
- Toss and spread out the wedges evenly.
- Sprinkle with the oregano, salt and pepper to taste.
- Bake for 8 to 12 minutes, or until toasted and golden in color.
- Serve and enjoy:)