DIP RECIPE FOR CHIPS RECIPES

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WHITE BEAN DIP WITH PITA CHIPS RECIPE | GIADA DE ...



White Bean Dip with Pita Chips Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     appetizer

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 6 servings

Number Of Ingredients 9

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Steps:

  • 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 ...



Cracked Pepper Potato Chips with Onion Dip Recipe | Ellie ... image

Provided by Ellie Krieger

Categories     appetizer

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

3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
2 tablespoons olive oil
2 teaspoons coarsely ground black pepper
Salt
2 teaspoons olive oil
1 small onion, minced
2 scallions, thinly sliced, greens and whites separated
1 1/4 cups nonfat Greek style yogurt or 1 2/3 cups regular nonfat plain yogurt
1/4 cup mayonnaise
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • 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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