Garlic & Cannellini Bean Dip with Toasted Pita Chips

Easy to make, this vegetarian dip with fresh garlic, lemon and olive oil makes a luscious, zesty flavored appetizer or snack! Six servings.    

 

Simple Ingredients: 

  • 1 15-oz cannellini beans drained and rinsed. 

  • 2 Fresh cloves garlic 

  • 2 Tablespoons fresh lemon juice 

  • 1/4 cup (loosely packed) fresh Italian parsley leaves-wash and dried 

  • 6 pita slices  

  • 1 tsp. dried oregano 

  • Pinch of sea salt  

  • Pinch of freshly ground black pepper. 

 

Easy Directions:

  1. Preheat the oven to 400˚F. 

  2. Place 1/3 cup Villa Graziella Extra Virgin Olive Oil, cannellini beans, garlic, lemon juice, and parsley in a food processor.   

  3. Pulse until the mixture is coarsely chopped.   

  4. Season with salt, pepper, and extra olive oil to taste.   

  5. Transfer the bean puree to a bowl and set aside. 

  6. Cut each pita in half, and then into 8 wedges.  

  7. Arrange the pita wedges on a large, parchment lined baking sheet. Drizzle remaining 4 tablespoons of olive oil over the wedges. Toss and evenly spread out the wedges. Sprinkle with salt, pepper, and oregano.   

  8. Bake for 8 to 12 minutes, or until the wedges are golden brown. 

  9. Arrange the pita toasts warm or at room temperature on a platter around the dip. 

  10. .Serve & enjoy! 

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

 

RecipesChristi SinclairComment