PITA CHIPS DIP RECIPE RECIPES

Name: White Bean Dip with Pita Chips
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: european
Ingredients: 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

WHITE BEAN DIP WITH PITA CHIPS RECIPE - FOOD NETWORK

White Bean Dip with Pita Chips Recipe - Food Network 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

Ingredients

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.

HOT SPINACH SPREAD WITH PITA CHIPS RECIPE: HOW TO MAKE IT

Hot Spinach Spread with Pita Chips Recipe: How to Make It image

Warm and cheesy, this spread is absolutely scrumptious served on toasted pita wedges. Its colorful appearance makes a stunning addition to any buffet. —Teresa Emanuel, Smithville, Missouri

Provided by Taste of Home

Categories Appetizers Snacks

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 16 servings (4 cups spread).

Number Of Ingredients 12

Ingredients

2 cups shredded Monterey Jack cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, cubed
2 plum tomatoes, seeded and chopped
3/4 cup chopped onion
1/3 cup half-and-half cream
1 tablespoon finely chopped seeded jalapeno pepper
6 pita breads (6 inches)
1/2 cup butter, melted
2 teaspoons lemon-pepper seasoning
2 teaspoons ground cumin
1/4 teaspoon garlic salt

Steps:

In a large bowl, combine the first 7 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly., Meanwhile, cut each pita bread into 8 wedges. Place in two 15x10x1-in. baking pans. Combine the butter, lemon pepper, cumin and garlic salt; brush over pita wedges. , Bake for 7-9 minutes or until crisp. Serve with spinach spread.

Nutrition Facts : Calories 231 calories, FatContent 16g fat (10g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 381mg sodium, CarbohydrateContent 15g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

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