White Bean Dip with Toasted Pita Chips

Toasted pita cutouts make handy scoops for this healthy Mediterranean-style dip.

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  • Makes: 32 servings
  • Prep: 25 mins
  • Bake: 12 mins to 15 mins 350°F

White Bean Dip with Toasted Pita Chips

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Directions

  1. In a small mixing bowl stir together bread crumbs and wine or water. Set aside to soak.
  2. In a food processor bowl or blender container combine cannellini or great northern beans, almonds, garlic, lemon juice, olive oil, salt, and ground red pepper. Process or blend until almost smooth. Add bread crumb mixture. Process or blend until smooth. Stir in the snipped or dried oregano or basil. Place in an airtight container and refrigerate for 4 hours or overnight to blend flavors.
  3. Meanwhile, for pita chips, split pita rounds in half horizontally. Cut pita round halves into stars and circles with small cookie cutters. (Or, cut each pita round half into six wedges with a knife.) Arrange the pita shapes in a single layer on ungreased cookie sheets. Brush cooking oil or margarine over pita shapes with a pastry brush. If desired, sprinkle with paprika. Bake in a 350 degree F oven for 12 to 15 minutes or until crisp and golden brown.
  4. To serve, place dip in a small bowl. If desired, garnish with purple kale leaves and sprinkle with fresh basil or oregano leaves. Serve with sweet pepper strips and Pita Chips. Makes about 32 servings.
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Nutrition Facts (White Bean Dip with Toasted Pita Chips)

  • Per serving:
  • 58 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 91 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber ,
  • 2 g pro.
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