White Bean Dip with Homemade Pita Chips

Well, I don’t know about you, but I love chips and dip! I definitely resort to them when I have a huge case of the munchies… but always feel über guilty about it afterwards. I have some great news to share with you all… I finally found a better for you and heart healthy alternative to all of our munchies related problems! Yay!

This recipe is really simple and only takes a little over 20 minutes to put together! I stumbled upon this while watching a show on the Food Network years ago, but never thought to try it until recently… I am glad that I did! Not only did i score a great snack that the roommates FREAKING LOVED, but I also put some of the beans from our stash in the pantry to some good use! *And no, it still didn’t make a dent in our supply.

Note: To make this recipe even more healthy, use whole wheat pita in place of regular pita bread like I did! They taste just as good, if not better! Also You don’t have to stick with the herbs I seasoned the pita chips with…. feel free to explore with different seasonings of your own choice! The possibilities are endless darlings!

Dip Ingredients

1- 15 oz Can of Cannellini Beans; drained and rinsed

1/3 Cup Extra Virgin Olive Oil; a good quality brand because you can really taste the flavors of the oil in the dip

1/4 Cup Fresh Curley Parsley

2 Tbsp Fresh Lemon Juice

2 Cloves of Garlic; smashed and minced

Salt and Pepper

Pita Chips Ingredients

4 Tbsp Extra Virgin Olive Oil

1 Tsp Dried Oregano

Salt and Pepper

6 Pitas

 

Drain and rinse your beans and parsly!

Next take a food processor and add the beans, parsley, lemon juice and oil, garlic to the work bowl.

If you don’t have a food processor then you can just mash the beans, mince the parsley and garlic, then combine the ingredients well! Where there is a will, there is a way!

Season with salt and pepper then pulse until coarsly chopped and blended.

 

Scoop the beans out into a small serving bowl.

Next you will take your pita bread and cut them in half. (Note: I found it easiest stacking them and cutting them all at once)

Cut each pita half into four wedges so you get 8 wedges out of each pita.

Next, I used the bag the pita came in to shake the pita wedges in olive oil, oregano, salt, and pepper.

A large Tupperware will work better, but my large Tupperware was occupied at the time so I had to be resourceful haha. XD

 

After they are evenly coated, bake at 400 in the oven on a single layer in a cookie sheet.

They should only take 8-10 minutes until they are slightly toasted.

Remove from oven and place in a bowl to serve alongside the white bean dip!

Caution: Extremely yummy and addicting!

See It even makes Saki smile!!! Happiness overload!!!!

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One thought on “White Bean Dip with Homemade Pita Chips”

  1. You really out did yourself! That looks very delicious! I’m making it this week! Also, I can’t believe Saki smiles like that!

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