White Bean Spread

White bean spread with garlic and herbs is perfect when served with crispy baked pita wedges. Begin this appetizer in the crockpot for easy preparation.

White bean spread with garlic and herbs is perfect when served with crispy baked pita wedges.

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White bean spread with garlic and herbs is perfect when served with crispy baked pita wedges.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • SPREAD:

  • 2

    cans (15-ounces each) great Northern or cannellini beans (white kidney beans), rinsed and drained

  • ½

    cup canned chicken or vegetable broth

  • 1

    tablespoon olive oil

  • 3

    cloves garlic, minced

  • 1

    teaspoon fresh marjoram, snipped or ¼ teaspoon dried marjoram, crushed

  • ½

    teaspoon fresh rosemary, snipped or ⅛ teaspoon dried rosemary, crushed

  • teaspoon pepper

  • Olive oil (optional garnish)

  • Fresh marjoram leaves and rosemary (optional garnish)

  • HOME BAKED PITA CHIPS:

  • 2

    pita bread rounds

  • 2

    tablespoons olive oil

  • 2

    teaspoons fresh oregano, snipped

  • ¼

    teaspoon kosher salt

Directions

Spread: In a 1-1/2-quart crockpot, combine great Northern beans, broth, 1 tablespoon olive oil, garlic, marjoram, rosemary and pepper. Cover and cook on low for 3 to 4 hours. Slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. Drizzle with additional olive oil and sprinkle with additional fresh marjoram and rosemary, if desired. Serve warm or at room temperature with Home-Baked Pita Chips, if desired. Home-Baked Pita Chips: Split the pita bread rounds horizontally. Cut each circle into 6 wedges. Place a single layer on large baking sheet. Combine olive oil, oregano and kosher salt; brush pita wedges with oil mixture. Bake at 350°F 12 to 15 minutes or until crisp and lightly brown. Remove from baking sheet and cool on a wire rack. Makes 24 chips.


Nutrition

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