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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

White Bean Dip Recipe

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This recipe for White Bean Dip is from The Heilman Family Cookbook Project, 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 Cloves of Garlic
2 T. Fresh Lemon Juice
1 15 oz Can of Cannellini Beans, drained and rinsed
1/3 Cup Olive Oil
1/4 Cup Italian Parsley
Dried Oregano, to taste
Salt and Pepper, to taste
Pita Chips or Toasted Pita Bread Wedges
Directions:
Directions:
Place the beans, garlic, olive oil, lemon juice, and parsley in a food processor. Pulse the mixture until it is coarsely chopped.

Season it with salt and pepper to taste.

Cut pita bread into 8 wedges. Pour on olive oil to coat and sprinkle it with oregano, salt, and pepper. Bake the wedges 8-12 minutes at 400 degrees until they are golden brown. Remove them from the oven and serve with bean dip.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
This dip is a healthy appetizer that gets positive comments at every party. It is especially good for summer picnics, since the olive oil will not be affected by the heat. It is easy to keep a batch in a container in the refrigerator as a quick bite during busy days when a light meal is preferred.

 

 

 

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