White Bean Dip With Toasted Pita Chips Food

WHITE BEAN AND CILANTRO DIP WITH TOASTED PITA CHIPS

Steps:

• Special equipment: food processor
• In a food processor add all ingredients and blend until smooth, adding more olive oil to loosen dip, if needed. Season with salt and pepper, to taste, and refrigerate at least 1 hour or overnight, then serve with Toasted Pita Chips.
• Toasted Pita Chips:
• Heat the oven to 400 degrees F.
• Split the pita pockets along the edge to make 2 circles. Slice the garlic cloves in half and rub both sides of the pita disks with the cut side of the garlic. Stack a few pita halves at a time and like a pizza, cut them into 8 wedges. Arrange the wedges on 2 baking sheets and drizzle with olive oil. Mix and toss the wedges with your hands then sprinkle with salt and pepper to taste. Bake until golden brown, about 10 minutes. To store, let cool and put in an air tight container or plastic bag.

WHITE-BEAN DIP WITH TOASTED PITA CHIPS

Steps:

• In a food processor, combine cannellini beans, olive oil, lemon juice; season with coarse salt and ground pepper. Puree until smooth.
• Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.

WHITE BEAN DIP

Steps:

• In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

WHITE BEAN DIP WITH PITA CHIPS

Steps:

• Preheat oven to 400 degrees.
• Cut each pita half into 8 wedges and arrange over a large baking sheet.
• Brush the pita wedges with 2 tbs of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper.
• Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
• Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining salt and pepper.
• Pulse on and off until the mixture is coarsley chopped.
• With the machine running (puree), stream in the remaining 1/3 C olive oil until the mixture is creamy.
• Season the dip with more salt and pepper to taste.
• Serve with warm or room temp pita crisps.

RED PEPPER BEAN DIP WITH TOASTED PITA CHIPS

Steps:

• Dip:.
• In a medium - sized pot combine the juice of the entire lemon and the olive oil and whisk.
• Add the Baked Beans and Stir.
• Add in the spices, Almonds and Garlic Cloves and Immersion Blend or place in the blender until smooth.
• Add the Red Peppers and Blend until Smooth.
• Place in a tight tupperware to chill.
• Pita Chips:.
• Preheat the oven to 350.
• Prepare a non greased cookie sheet.
• Combine the olive oil and spice in a bowl and stir quickly with a fork.
• Using an egg brush, brush both sides of each pita piece with the olive oil mixture and place on the pan.
• Bake for 12-15 minutes, until crisp but not burnt.
• Serve with the dip.