WHITE BEAN DIP WITH PITA CHIPS RECIPE | GIADA DE ...
- Preheat the oven to 400 degrees F.
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
- Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
- Serve the pita toasts warm or at room temperature alongside the bean puree.
CRACKED PEPPER POTATO CHIPS WITH ONION DIP RECIPE | ELLIE ...
Provided by Ellie Krieger
Total Time 2 hours 35 minutes
Prep Time 40 minutes
Cook Time 35 minutes
Yield 6 servings, 1 serving equals about 15 chips plus 1/4 cup dip
Number Of Ingredients 13
- Make chips: Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.
- Make dip: Heat oil over medium heat and add onions and scallion whites. Cook, stirring often, until golden brown and soft, about 10 minutes. Remove from heat and allow to cool.
- If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
- Combine onions with thickened or Greek-style yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and scallion greens and stir well to incorporate. Chill for 1 hour to let flavors meld. Serve with chips.
- Excellent source of: Vitamin C
- Good source of: Potassium
Nutrition Facts : Calories 290 calorie, FatContent 13.5 grams, SaturatedFatContent 2 grams, CholesterolContent 4 milligrams, SodiumContent 390 milligrams, CarbohydrateContent 35 grams, FiberContent 3 grams, ProteinContent 8 grams, SugarContent 4 grams
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BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 480 calories per serving
- Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
- Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
- For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
- Preheat oven to 220ºC/425ºF/gas 7.
- Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
- Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.
CHIPS RECIPES | BBC GOOD FOOD
HEALTHY DIP RECIPES | BBC GOOD FOOD
BEST CREAMY AVOCADO DIP RECIPE - HOW TO MAKE ... - DELISH
Total Time 5 minutes
Category gluten-free, nut-free, vegetarian, Super Bowl, appetizers, snack
Calories 140 calories per serving
- In a medium bowl, mash avocados with a fork. Stir in yogurt, garlic, and lime juice and season generously with salt and pepper. Serve with chips and vegetables.
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