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White Bean Dip with Pita Chips




Source of Recipe


food network






List of Ingredients



• 1 (15 oz) can cannellini beans, drained and rinsed
  
• 2 cloves garlic
  
• 2 T fresh lemon juice
  
• 1/3 cup olive oil, plus 4 T
  
• 1/4 cup (loosely packed) fresh Italian parsley leaves
  
• salt
  
• freshly ground black pepper
  
• 6 pitas
  
• 1 tsp dried oregano leaves
  






Instructions



1. Preheat the oven to 400 degrees.
   
2. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsley chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
   
3. Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
   
4. Serve the pita toasts warm or at room temperature alongside the bean puree.
   






Final Comments


Yield: 6 servings