Garlic White Bean Dip & Pita Chips
Yesterday we had the kind of weather that makes you wish spring were here already. It felt like the perfect day to barbeque dinner and enjoy a light appetizer like this recipe for my favorite Garlic White Bean dip with homemade oregano pita chips.
This Garlic White Bean dip is flavorful and creamy without being even slightly heavy. Just cannellini beans, lemon juice, garlic, olive oil and a good handful of Italian parsley make this dip super fresh!
Dressed up with a few scattered pine nuts and a drizzle of olive oil, this dip is pretty enough to serve with cocktails to guests and easy enough to have every day. Doesn’t she look good in her close-up? I have to admit, my mouth is watering looking at my own photos right now.
Don’t forget the chips! If I promise you that these homemade pita chips are easy and taste way better than the store bought kind will you promise to make them? Sea salt and oregano makes these crispy chips the perfect compliment to the light white bean dip. Who’s ready for snacking?
photos by Freutcake
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
Freshly ground black pepper
1 teaspoon dried oregano
1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. Serve the pita toasts warm or at room temperature alongside the white bean dip.