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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 A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Quinn
Added: Wednesday, May 3, 2006


1-15oz. can cannellini beans, drained and rinsed
2 cloves garlic
2T. fresh lemon juice
1/3c. plus 4T. olive oil
1/4c. (loosely packed) fresh Italian parsley leaves
fresh ground black pepper
6 pitas
1 tsp. dried oregano

Preheat oven to 400F.
Place beans, garlic, lemon juice, 1/3c. olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining olive oil over the pita. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or toast until golden in color.
Serve pita toasts warm or at room temperature alongside the bean puree.




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