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Creamy White Bean Dip Recipe with Homemade Pita Chips

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Ingredients

Adjust Servings:
4 pita breads, split horizontally in half
2 tablespoons olive oil
1/3 cup olive oil
1 teaspoon dried oregano
1 1/2 teaspoons salt, plus more to taste
1 1/4 teaspoons fresh ground black pepper, plus more to taste
15 ounces cannellini beans, drained and rinsed
1/4 cup fresh flat leaf parsley
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1 garlic clove

Nutritional information

319.7
Calories
157 g
Calories From Fat
17.4 g
Total Fat
2.5 g
Saturated Fat
0 mg
Cholesterol
1007.6 mg
Sodium
33.6 g
Carbs
4.9 g
Dietary Fiber
2 g
Sugars
7.5 g
Protein
137g
Serving Size

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Creamy White Bean Dip Recipe with Homemade Pita Chips

Features:
    Cuisine:

    Good starting point. Beware: times for toasting pita, are WAY OFF. In my oven which AFAIK is reasonably accurate, pita side 1, 4 minutes; side 2, 2 minutes. Unless you like "blackened pitas." In dip itself proportions about right; might echo other reviewer as to a bit less EVOO. And added a bit more lemon juice.

    • 46 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    White Bean Dip With Pita Chips, Description taken from Giada De Laurentiis’ Everyday Italian: This dip is the Italian version of hummus, and in my opinion it’s smoother and tastier This is a staple antipasto with I’m entertaining The pita chips aren’t Italian, but they work really well with this dip We really enjoy this recipe at our house, too , Good starting point Beware: times for toasting pita, are WAY OFF In my oven which AFAIK is reasonably accurate, pita side 1, 4 minutes; side 2, 2 minutes Unless you like blackened pitas In dip itself proportions about right; might echo other reviewer as to a bit less EVOO And added a bit more lemon juice


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    Steps

    1
    Done

    Preheat Oven to 400 Degrees.

    2
    Done

    Cut Each Pita Half Into 8 Wedges and Arrange Over a Large Baking Sheet.

    3
    Done

    Brush the Pita Wedges With 2 Tbs of the Oil, Then Sprinkle With the Oregano and 1 Tsp Each of the Salt and Pepper.

    4
    Done

    Bake For 8 Minutes, Then Turn Wedges Over and Bake Until They Are Crisp and Golden, About 8 Minutes Longer.

    5
    Done

    Meanwhile, in the Bowl of a Food Processor, Combine the Beans, Parsley, Lemon Juice, Garlic, and the Remaining Salt and Pepper.

    6
    Done

    Pulse on and Off Until the Mixture Is Coarsley Chopped.

    7
    Done

    With the Machine Running (puree), Stream in the Remaining 1/3 C Olive Oil Until the Mixture Is Creamy.

    8
    Done

    Season the Dip With More Salt and Pepper to Taste.

    9
    Done

    Serve With Warm or Room Temp Pita Crisps.

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