White-Bean Dip with Toasted Pita Chips


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


  • 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


  1. In a food processor, combine cannellini beans, olive oil, lemon juice; 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.

Cook's Notes

To make chips, cut pita bread into wedges; toast in a 350 degrees oven until crisp, 10 to 15 minutes, turning once.

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