Best 4 White Bean Dip With Toasted Pita Chips Recipes
Indulge in a culinary journey with our delectable White Bean Dip and toasted pita chips. This classic Mediterranean mezze platter offers a symphony of flavors and textures that will tantalize your taste buds. Dive into the creamy and savory white bean dip, crafted with tender cannellini beans, tangy lemon juice, and a blend of aromatic herbs. Its smooth texture is complemented by the crispy golden pita chips, toasted to perfection. This versatile dip is perfect for any occasion, whether you're hosting a party, enjoying a cozy movie night, or simply seeking a delightful snack. Elevate your culinary experience with our additional recipe variations, including a spicy harissa version for those who crave a kick, a refreshing tzatziki dip with cucumber and yogurt, and a roasted red pepper hummus that bursts with Mediterranean flavors. Get ready to embark on a culinary adventure with our White Bean Dip and toasted pita chips, a delightful symphony of taste and texture.
Here are our top 4 tried and tested recipes!
WHITE-BEAN DIP WITH TOASTED PITA CHIPS
Everyone will love this dip, so make some extra; it will keep, refrigerated, three days.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
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
TOASTED PITA CHIPS
Provided by Ina Garten
Time 15m
Yield 8 servings
Number Of Ingredients 3
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 PITA CHIPS
Description taken from Giada De Laurentiis' Everyday Italian: "This dip is the Italian version of hummus, and in my opinion it's smoother and tastier. This is a staple antipasto with I'm entertaining. The pita chips aren't Italian, but they work really well with this dip." We really enjoy this recipe at our house, too.
Provided by AshK5246
Categories Beans
Time 26m
Yield 6 serving(s)
Number Of Ingredients 10
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
WHITE BEAN AND CILANTRO DIP WITH TOASTED PITA CHIPS
Provided by Sunny Anderson
Categories appetizer
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Special equipment: food processor
- In a food processor add all ingredients and blend until smooth, adding more olive oil to loosen dip, if needed. Season with salt and pepper, to taste, and refrigerate at least 1 hour or overnight, then serve with Toasted Pita Chips.
- Toasted Pita Chips:
- Heat the oven to 400 degrees F.
- Split the pita pockets along the edge to make 2 circles. Slice the garlic cloves in half and rub both sides of the pita disks with the cut side of the garlic. Stack a few pita halves at a time and like a pizza, cut them into 8 wedges. Arrange the wedges on 2 baking sheets and drizzle with olive oil. Mix and toss the wedges with your hands then sprinkle with salt and pepper to taste. Bake until golden brown, about 10 minutes. To store, let cool and put in an air tight container or plastic bag.
Tips:
- For a creamier dip, use canned white beans instead of dried beans. Just be sure to rinse and drain them well before using.
- To make the dip even more flavorful, roast the garlic before adding it to the food processor.
- If you don't have pita chips on hand, you can serve the dip with crackers, vegetables, or tortilla chips.
- Garnish the dip with a drizzle of olive oil, a sprinkle of paprika, or a few chopped fresh herbs.
- Store the dip in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This white bean dip is a delicious and easy appetizer or snack. It's perfect for parties, potlucks, or just a casual get-together. The dip is creamy, flavorful, and packed with protein. Plus, it's a great way to use up any leftover white beans you may have. So next time you're looking for a tasty and healthy dip, give this white bean dip a try. You won't be disappointed!
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