A couple of months ago my friend Shion posted on her blog about a Giada recipe that she recently tried. This was a recipe in the cookbook I’m cooking my way through so I knew I had to try it! I made it that very weekend for a dinner we were having at our apartment with friend’s of ours. It was good but I knew it could be better.
White Bean Dip with Pita Chips (adapted from Giada’s recipe)
Igredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
Lemon Juice from 1/2 to a whole lemon (depending on how much you like lemon!)
1/3 cup olive oil, plus 4 tablespoons
2 tablespoons of Italian parsley leaves
Salt
Freshly Ground Black Pepper
6 pitas
Dried Oregano
Directions:
Preheat the oven to 400 degrees F.
Place the beans garlic lemon juice, and parsley in your food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. While pulsing, slowly pour the olive oil in so that it smooths out the mixture. Transfer to a small bowl.
I usually have to add more lemon (I start with 1/2 a lemon and then add more depending on what it needs). I also add quite a bit of salt. Maybe those are just the flavors I like, but I always end up adding more. The first time I made this I thought there was too much parsley flavor. That’s why I cut it down to only about 2 tablespoons. You can always add more if you feel it is needed.
Cut each pita into small wedges. Arrange the wedges on a large baking sheet that has been coated with cooking spray. Take a bakery brush and brush each pita with a small amount of olive oil until they are covered. Sprinkle (liberally!!!) with the oregano, sea salt and pepper. I go crazy with the oregano because that is really what adds all the flavor to these pita chips!
Viola, the final product! I’ve made these for Thanksgiving, my cookie swap, Christmas Eve and I know this is a recipe I will make again, and again and again. You know why, because it’s so easy, it’s simple, the ingredients are ingredients you would mostly have in your house already, and it is delicious. These things do not stay on the table long. You got to hustle if you want to enjoy them in my house!
Post in Comments:
When you make pita chips how do you make them?
I love your addition of oregano on the pita chips! it really makes such a delicious difference.
I have a bunch of parsley left over from last night’s dinner so I think I’ll make the dip again
Thanks for the reminder!
Shi
Beth,
Seriously they could do a sequel to Julie & Julia and it could be about your blog.
Love reading about your cooking experiences!
[...] cut through all the sugar everyone was going to be ingesting. I decided after the success of the White Bean Dip that I would try another Giada recipe – Crostini with Sun-Dried Tomatoes and [...]