White Bean Dip with Pita Chips by Giada De Laurentiis

Photo by Melissa D.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

27

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

27

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • 1

    (15-ounce) can cannellini beans, drained and rinsed

  • 2

    cloves garlic

  • 2

    tablespoons fresh lemon juice

  • 1/3

    cup olive oil, plus 4 tablespoons

  • 1/4

    cup (loosely packed) fresh Italian parsley leaves

  • Salt

  • Freshly ground black pepper

  • 6

    pitas

  • 1

    teaspoon dried oregano

Directions

Preheat the oven to 400 degrees F. 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 coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. 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. Serve the pita toasts warm or at room temperature alongside the bean puree.

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