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White Bean Dip and Pita Chips

January 12, 2008
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This cannellini bean dip and pita chips offering was a huge hit at a New Year’s Day party I attended; in fact, it was the only thing there that I could eat except the pistachio rice salad that I brought.  I found a recipe, which seems identical to the one at the party, on the Internet, and modified it a bit.

1, 15-ounce can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup + 4 tablespoons olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper

6 pitas
1 teaspoon dried oregano

Preheat oven to 400 degrees F.

Dip: Blend beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in food processor until coarsely chopped. Season with salt and pepper to taste.

Chips: Cut pitas in half and then into wedges. Arrange wedges on a large baking sheet and sprinkle with remaining olive oil. A dash of balsamic vinegar is a nice touch, too. Sprinkle with oregano, salt, and pepper. Bake 8 to 12 minutes, or until toasted and golden brown. Serve pita chips warm alongside the bean puree.

Yield: Lunch for a steroid user; or makes enough for a nice party offering.

The chips also go wonderfully well with soup or a Romaine salad.


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