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White Bean Dip with Pita Chips

Source of Recipe


Everyday Italian @ Food Network






List of Ingredients



• 1 can (15 oz) cannellini beans, drained and rinsed
  
• 2 cloves garlic
  
• 2 Tbl. fresh lemon juice
  
• 1/3 cup + 4 Tbl. olive oil
  
• 1/4 cup fresh flat-leaf parsley (loosely packed)
  
• salt and pepper, to taste
  
• 6 pitas
  
• 1 tsp. dried oregano
  






Instructions



1. Preheat the oven to 400.
   
   
2. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in food processor. Pulse until the mixture is coarsely 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 oregano, salt and pepper.
   
   
4. Bake for 8 - 12 minutes, or until toasted and golden in color. Serve the pita toasts warm or at room temperature alongside the bean puree.
   
   






Final Comments


Submitted by: Debbie Cottrell.