White Bean Dip
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 C olive oil
1/4 C (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
Toasted pitas:
6 pitas
4 T olive oil
1 t dried oregano
Preheat the oven to 400 degrees F.
Mix beans, garlic, lemon juice, olive oil, and parsley in a food processor or blender until coarsely chopped. Season with salt and pepper.
Pitas:
Cut each pita in half and then into 8 wedges. Drizzle 4T olive oil over the pita pieces, toss and spread the wedges out evenly over a large baking sheet. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
This recipe is from Giada
