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White Bean Dip with Pita Chips Le Cordon Bleu Chef’s Series Recipe

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This recipe for White Bean Dip with Pita Chips Le Cordon Bleu Chef’s Series is from Feed the Family Affections , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 -15 oz can Cannellini Beans, drained and rinsed
2 cloves Garlic
2 -3 Tablespoons fresh lemon juice
1/3 c olive oil
1/4c fresh parsley leaves (save some for garnish)
Salt to taste (Kosher salt)
Freshly ground pepper
6 pitas
1 T dried oregano
Butter melted
Directions:
Directions:
Preheat oven to 400.
Place beans, garlic, Lemon juice and parsley in work bowl of a food processor. Add small amount of oil and pulse until mixture is coarsely chopped. Add more olive oil as needed for desired consistency.
Season with Salt and pepper. Remember cold items need more salt.
Cut pitas into 8 wedges. Arrange on large baking sheet. Brush with butter sprinkle with oregano, salt and pepper on both sides.
Bake for 6 minutes turning once bake another 6 minutes or until toasted.
Serve pita chips warm or at room temperature with the bean puree dip.
Personal Notes:
Personal Notes:
One of Jill's favorites that I make for her at Cabi parties.

 

 

 

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