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White Bean Dip with Pita Chips
The interesting thing about this dip is that it doesn't hit you until dip three or four that you are now addicted. It's hopeless at that point, so you might as well give in and keep eating until it's gone. Like humus, it gets it's kicks from lemon and garlic, but don't let the simlicity fool you. The fact that it only takes five minutes to make is going to be important later when you can't stop craving it. I like to make my own pita chips, but you can also buy pita chips or pair it with vegetables. |
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| Place garlic in a dry non-stick pan. | Roast on med high heat, turning over once, until brown spots appear, about 5 minutes. | Rinse your beans well. This is pretty important. I wouldn't recommend skipping this step unless you want to be uncomfortable later. |
| 1 can
cannellini beans juice of 1/2 lemon 1 garlic clove 1/2 t salt 1/4 t pepper 1/3 c olive oil |
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| Put beans, salt, and pepper in a food processor or blender. Squeeze the juice from a half a lemon into the bowl. | Process until combined. | With the lid on(pardon my picture), add oil in a steady stream while continuing to process on low speed until the dip becomes creamy. |
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| Serve with pita chips or vegetables, or use in Bruschetta Salad | ||
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Pita chips |
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| Cut 4 pitas into wedges. | Arrange on a cookie sheet. Brush both sides with canola oil or olive oil. | Sprinkle both sides with kosher salt and fresh cracked pepper. |
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| Bake for eight minutes, turn chips over and bake an additional eight minutes. | ||
White Bean Dip with Pita Chips (8 appetizer portions) 1 can cannellini beans 4 pita breads
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Recipes
