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  1. #1

    Tuscan Bean Dip with Pita Chips

    Tuscan Bean Dip with Pita Chips



    Ingredients:

    1 15-ouce can cannellini beans, drained and rinsed

    2 cloves garlic

    2 tablespoons fresh lemon juice

    1/3 cup olive oil, plus 5 tablespoons

    cup (loosely packed) fresh Italian parsley leaves

    Salt

    Black Pepper

    6 Pitas

    1 teaspoon dried oregano


    Preheat oven to 400 degrees F.
    Place the beans, garlic, lemon juice, 1/3 cup 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 been 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 oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with oregano, salt and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

    Serve the pita toasts warm or at room temperature alongside the bean puree.


    Prep Time:
    15 minutes

    Cook Time:
    12 minutes

    Yield:
    6 servings



    Last edited by bullmama; 11-01-2014 at 01:03 PM.

  2. #2

    Re: Tuscan Bean Dip with Pita Chips

    Tuscan Bean Dip with Pita Chips



    Looks amazing... I love party snacks!!! Lol


    Sent from my iPad using Tapatalk HD

  3. #3
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    Re: Tuscan Bean Dip with Pita Chips

    Tuscan Bean Dip with Pita Chips



    Ingredients

    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

    Directions

    Preheat the oven to 400 degrees F.

    Place the beans, garlic, lemon juice, 1/3 cup 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 oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

    Serve the pita toasts warm or at room temperature alongside the bean puree.


  4. #4

    Re: Tuscan Bean Dip with Pita Chips

    Tuscan Bean Dip with Pita Chips



    Looks yummy! It is a heathy appetizer to take to a party.

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