White Bean and Cilantro Dip with Toasted Pita Chips

By Little

Recipe courtesy Sunny Anderson, 2009

Ingredients

• 2 (15.5-ounce) cans cannellini beans, rinsed and drained
• 1 bunch cilantro, washed and dried
• 2 garlic cloves
• 1/2 teaspoon cayenne pepper
• 2 tablespoons sour cream
• 1 teaspoon lime juice
• 1 to 2 tablespoons olive oil
• Salt and freshly ground black pepper
• Toasted Pita Chips, recipe follows
• 10 (6-inch) or regular-sized pita pockets
• 2 tablespoons olive oil
• 2 cloves garlic
• Salt and freshly ground black pepper

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Special equipment: food processor

In a food processor add all ingredients and blend until smooth, adding more olive oil to loosen dip, if needed. Season with salt and pepper, to taste, and refrigerate at least 1 hour or overnight, then serve with Toasted Pita Chips.

Toasted Pita Chips:

Heat the oven to 400 degrees F.

Split the pita pockets along the edge to make 2 circles. Slice the garlic cloves in half and rub both sides of the pita disks with the cut side of the garlic. Stack a few pita halves at a time and like a pizza, cut them into 8 wedges. Arrange the wedges on 2 baking sheets and drizzle with olive oil. Mix and toss the wedges with your hands then sprinkle with salt and pepper to taste. Bake until golden brown, about 10 minutes. To store, let cool and put in an air tight container or plastic bag.