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Easy Appetizer: White Bean Dip with Pita Chips


white-bean-dip-with-pita-chips

If you are looking for a quick and easy appetizer that will be a big hit with everyone, you need to try this White Bean Dip with Pita Chips.

If you like hummus and garlic, you’ll like this recipe. It doesn’t taste like hummus, most people compare it to hummus when asking what is in it.

You can also serve this with tortilla chips if you don’t want to take the time to make the pita chips….but they really are worth it and will impress your friends much more than if you show up with store bought chips and a carton of dip.

Ingredients:

Pita Chips:

recipe-white-bean-dip-pita-chips

  • 4 pitas
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Dip:

white-bean-dip

  • 15 ounces cannellini or Great Northern beans (drained & rinsed)
  • 1/4 cup fresh flat leaf parsley
  • 2 tablespoons fresh lemon juice (from approximately 1/2 lemon)
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup olive oil

Directions:

  1. Preheat oven to 400 degrees.
  2. Separate each pita into 2 sides by carefully slitting it around the edges with a knife and then pulling it apart. Cut each pita half into 8 wedges and arrange over a large baking sheet.
  3. Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 tsp of salt and 1 tsp of pepper.
  4. Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
  5. Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, salt and pepper.
  6. Pulse on and off until the mixture is coarsely chopped.
  7. With the machine running, stream in about 1/3 cup of olive oil until the mixture is creamy.
  8. Refrigerator dip until chilled. Serve with warm or room temp pita crisps.

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Easy Appetizer: White Bean Dip with Pita Chips

From Future Expat | Appetizers

This dip will remind you a bit of hummus, but with a totally different flavor profile. The seasoned pita chips are the perfect dipper too.

Find the recipe online at: http://futureexpat.com/2014/01/white-bean-dip-pita-chips/

00:28
00:20
00:08

cal Calories 103kcal

fat Total Fat 5g

sat fat Saturated Fat 1g

chol Free Cholesterol 0mg

sodium Sodium 240mg

carbs Total Carbohydrate 12g

Serving size 41g Calories from fat 47kcal Fiber 1g Protein 3g Sugar 0g
20 servings

Ingredients

  • 4 pitas
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 15 ounces cannellini or Great Northern beans (drained & rinsed)
  • 1/4 cup fresh flat leaf parsley
  • 2 tablespoons fresh lemon juice (from approximately 1/2 lemon)
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup olive oil

Directions

  1. Preheat oven to 400 degrees.
  2. Separate each pita into 2 sides by carefully slitting it around the edges with a knife and then pulling it apart. Cut each pita half into 8 wedges and arrange over a large baking sheet.
  3. Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 tsp of salt and 1 tsp of pepper.
  4. Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
  5. Preheat oven to 400 degrees.
  6. Separate each pita into 2 sides by carefully slitting it around the edges with a knife and then pulling it apart. Cut each pita half into 8 wedges and arrange over a large baking sheet.
  7. Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 tsp of salt and 1 tsp of pepper.
  8. Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
  9. Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, salt and pepper.
  10. Pulse on and off until the mixture is coarsely chopped.
  11. With the machine running, stream in about 1/3 cup of olive oil until the mixture is creamy.
  12. Refrigerator dip until chilled. Serve with warm or room temp pita crisps.

Tips

  • Serve warm or room temperature.


6 Responses

  1. Lisa Curcio says:

    You had me at “pita”! This looks wonderful, healthy and fast! Thank you for sharing this. Just pinned it.

  2. Yum! I love white bean dips/spreads but haven’t made one in a long time. Thanks for the inspiration!

  3. Found you on BlogPaws! Wanted to come by and introduce myself! I’m Ruckus the American Eskimo. Those dips look delicious. Perfect for the Superbowl HUH?

  4. This is one of my favorite dips, so delicious!

  5. Nancy says:

    This is a very tasty dip and the flavors are so nice and fresh. I added a touch more garlic and a few drops of hot sauce — just our preference. I keep all natural, sea salt pita chips, organic cannellini beans and fresh lemons on hand all the time so this dip will be made often. Nancy : )

  6. Kathy D says:

    This is a wonderful appetizer! We loved the pita chips!! The dip is very tasty and healthy…win..win. We enjoyed this yummy combo while watching the Super Bowl. Thank you!

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