Name: White Bean Spread
Prep time: 15 min
Cook time: 180 min
Ingredients: 2 ounces great Northern or cannellini beans (white kidney beans), rinsed and drained; ½ cup canned chicken or vegetable broth; 1 tablespoon olive oil; 3 garlic, minced; 1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed; ½ teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed; ⅛ teaspoon pepper; Olive oil (optional); Fresh marjoram leaves and rosemary (optional); Home-Baked Pita Chips (see recipe, below; optional)

Tips

To make ahead, cook and mash beans as directed. Transfer bean mixture to a covered container. Refrigerate for up to 24 hours. Bring bean mixture to room temperature before serving.

Home-Baked Pita Chips

Ingredients

2 pita bread rounds
2 tablespoons olive oil
2 teaspoons snipped fresh oregano
¼ teaspoon kosher salt

Directions

Step 1

Split the pita bread rounds horizontally in half; cut each circle into 6 wedges. Place pita wedges in a single layer on a large baking sheet. Combine the olive oil, fresh oregano, and kosher salt; brush pita wedges with oil mixture. Bake in a 350 degree F oven for 12 to 15 minutes or until crisp and lightly brown. Remove from baking sheet; cool on a wire rack. Makes 24 chips.

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White Bean Spread

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Recipe Summary