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Date Posted: 13:06:11 06/30/05 Thu
Author: Pat
Author Host/IP: c-24-4-141-83.hsd1.ca.comcast.net / 24.4.141.83
Subject: White Bean Dip with Pita Chips

This was one of my favorites from a class I took with Giada de Laurentiis (of FoodTV fame) 2 nights ago. So simple, yet so tasty, but then that's one of the things I like about a lot of Italian food...the simplicity. Giada mentioned that the use of pitas might not be very Italian, one could use crostini if they preferred. But I really liked the crisp pita chips for this dip. One thing she said to watch for....some pita breads are saltier than others so if you get one of those you might want to go easy on the salt topping.

http://www.foodnetwork.com/food/cooking/recipe/ 0,,FOOD_9936_25941,00.html
check out all the reviews

White Bean Dip with Pita Chips
Recipe courtesy Giada De Laurentiis

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 6 servings
User Rating: 5 Stars

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

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.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

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

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