White-Bean Dip with Toasted Pita Chips

Everyone will love this dip, so make some extra; it will keep, refrigerated, three days.

  • Yield: 2 tablespoons
White-Bean Dip with Toasted Pita Chips

Source: Everyday Food, October 2003

Ingredients

  • 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

Directions

  1. In a food processor, combine cannellini beans, olive oil, 3 tablespoons fresh lemon juice (about 1 lemon); season with coarse salt and ground pepper. Puree until smooth.

  2. Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.

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