Best White Bean And Cilantro Dip With Toasted Pita Chips Recipes

White Bean Dip with Pita Chips image

Provided by Giada De Laurentiis

Time 27m

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.

Toasted Pita Chips image

Provided by Ina Garten

Time 15m

Yield 8 servings

Number Of Ingredients 3

1 package pita bread
Olive Oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Cut each pita bread in quarters and each quarter in half to make 8 triangles. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper. Bake for about 10 minutes, until crisp, turning once.

White-Bean Dip with Toasted Pita Chips image

Provided by Martha Stewart

Number Of Ingredients 4

1 can (19-ounce) cannellini beans, drained and rinsed
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Coarse salt and ground pepper

Steps:

In a food processor, combine cannellini beans, olive oil, lemon juice; season with coarse salt and ground pepper. Puree until smooth.
Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.

Nutrition Facts : Calories 47 g, Fat 2 g, Protein 1 g

White Bean Dip With Pita Chips image

Provided by AshK5246

Categories Beans

Time 26m

Yield 6 serving(s)

Number Of Ingredients 10

4 pita breads, split horizontally in half
2 tablespoons olive oil
1/3 cup olive oil
1 teaspoon dried oregano
1 1/2 teaspoons salt, plus more to taste
1 1/4 teaspoons fresh ground black pepper, plus more to taste
15 ounces cannellini beans, drained and rinsed
1/4 cup fresh flat leaf parsley
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1 garlic clove

Steps:

Preheat oven to 400 degrees.
Cut each pita half into 8 wedges and arrange over a large baking sheet.
Brush the pita wedges with 2 tbs of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper.
Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining salt and pepper.
Pulse on and off until the mixture is coarsley chopped.
With the machine running (puree), stream in the remaining 1/3 C olive oil until the mixture is creamy.
Season the dip with more salt and pepper to taste.
Serve with warm or room temp pita crisps.

Nutrition Facts : Calories 319.7, Fat 17.4, SaturatedFat 2.5, Sodium 1007.6, Carbohydrate 33.6, Fiber 4.9, Sugar 2, Protein 7.5