Giada’s White Bean Dip

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

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.

Giada’s White Bean Dip

Leave a Reply

%d bloggers like this: