Jul 20, 2008

Giada's White Bean Dip

In anticipation of having friends staying with us for the weekend, I made Giada's White Bean Dip. It is always a hit and so easy to make. I almost always have the dip ingredients on hand, too. I made it the night before and it was delicious the next day.


The girls loved the dip and want to make it at home now. Yay! Success. :) We had a great time chatting, eating and have a girls weekend. I was sad to see them go. :(

Giada's White Bean Dip

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

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.
3. Pulse until the mixture is coarsely chopped.
4. Season with salt and pepper, to taste.
5. Transfer the bean puree to a small bowl.
6. Cut each pita in half and then into 8 wedges.
7. Arrange the pita wedges on a large baking sheet.
8. Pour the remaining oil over the pitas.
9. Toss and spread out the wedges evenly.
10. Sprinkle with the oregano, salt, and pepper.
11. Bake for 8 to 12 minutes, or until toasted and golden in color.
12. Serve the pita toasts warm or at room temperature alongside the bean puree.

3 comments:

KMAYS said...

Yum! That looks so good, and what a great dish for company!

KinderDazed said...

My roommate made this once and we begged her to make it agina and again! Yum!

KMAYS said...

Yum! That looks so good, and what a great dish for company!

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