a little of each

A family's cookbook

White Bean Dip with Pita Slices December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 12:09 pm
Tags: , , , ,

This recipe is good to keep in the fridge for snacking with fresh carrots, cucumbers, or green pepper. It has great flavor!

From “Everyday Italian.”


  • 4 pita bread, split horizontally in half
  • 2 Tbl olive oil
  • 1/3 cup olive oil
  • 1 tsp oregano
  • 1 ½ tsp salt, plus more to taste
  • 1 ¼ tsp freshly ground pepper, plus more to taste
  • 1 (15 oz) can cannelini beans, drained and rinsed
  • ¼ cup (loosely packed) fresh flat-leaf parsley leaves
  • 2 Tbl fresh lemon juice
  • 1 clove garlic


For the Pita

Preheat the oven to 400 degrees. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 Tbl of olive oil, then sprinkle with the oregano and 1 tsp each of salt and pepper. Bake for 8 minutes, then turn the wedges over

and bake until they are crisp and golden, about 8 minutes longer.

For the Dip

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining ½ tsp of salt and pepper. Pulse on and off until the mixture is coarsely chopped.

With the machine running, gradually mix in the 1/3 cup of olive 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.

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