Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Wednesday, September 9, 2015

Garlicky White Bean Dip with Pita Chips








 Calling all garlic lovers this is the bean dip for you! I love this easy dip with it's zesty garlic taste. Add capers and basil what could be more delicious. You can serve with homemade pita chips or fresh veggies. Keep the ingredients on hand for a fresh dip for an evening with friends.

                                             Garlicky White Bean Dip with Pita Chips







1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 teaspoon capers
2 tablespoons fresh lemon juice
1/2 cup olive oil, plus 4 tablespoons
2 Tablespoons fresh basil leaves, chopped
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
1 tablespoon olive oil

Preheat the oven to 400 degrees F.

Place the beans, garlic, capers, lemon juice, 1/3 cup olive oil, and basil 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. Chill until serving then right before serving drizzle 1 tablespoon olive oil on top.

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.



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