Thursday, August 30, 2018

White Bean Dip with Pita Toasts

White Bean Dip with Pita Toasts
The yin to my yang.  David is the morning person; I am better at night. It has worked out well so far.  He drives the kids to school most mornings; I pick them up from parties and late sporting events.  The kids groan when David has an early morning meeting or is out of town. As if they have ever been late to school; they are just not as early as when David drives.  If I had a custom license plate, it would read: 4EVR L8.  It is probably why friends don’t assign me “appetizer” when there is a get together.  Dessert is a better choice for me - - - until I started making Giada’s white bean dip.  Now my friends will ask me to make this appetizer (and that I drop it off earlier in the day so others can enjoy it even when I arrive late.)

PS - I have already been told that I am not letting go adequately.  Darn!  Reset.   

  1. 1 (15-ounce) can cannellini beans, drained and rinsed
  2. 2 cloves garlic
  3. 2 tablespoons fresh lemon juice
  4. 1/3 cup olive oil, plus 4 tablespoons
  5. 1/4 cup (loosely packed) fresh Italian parsley leaves
  6. Salt
  7. Freshly ground black pepper
  8. 1 package of pita bread (you can also serve with bagged pita chips or veggies)

Preheat the oven to 400 degrees F.

Brush the pita with olive oil.  Cut each pita into wedges or strips. Arrange the pita pieces on a large baking sheet. Spread out the wedges evenly. Sprinkle with salt.  Bake for 8 to 12 minutes, or until toasted and golden in color.

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.  (Double this recipe if taking to a get together.)

Serve the pita toasts warm or at room temperature alongside the bean puree.

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