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White Bean Dip with Pita Chips Recipe

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This recipe for White Bean Dip with Pita Chips, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Owens
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 pita breads, split horizontally in half
2 T. plus 1/3 cup olive oil
1 t. dried oregano
1 1/2 t. salt, plus more to taste
1 1/4 t. freshly ground black pepper, plus more to taste
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup (loosely packed) fresh flat-leaf parsley leaves
2 T. fresh lemon juice (from about 1/2 lemon)
1 garlic clove

Directions:
Directions:
Preheat the oven to 400 degrees F. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 T. of the olive oil, then sprinkle with the oregano and 1 T. each of the salt and pepper. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy. Season the puree with more salt and pepper to taste. Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.)

Personal Notes:
Personal Notes:
Taken from "Everyday Italian" by Giada Laurentis.

 

 

 

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