White Bean Dip Obsession
Do you ever try something new and then grow quickly obsessed by it? Foods fall in this category for me, and the latest has been Giada de Laurentiis White Bean Dip with Pita Chips on page 19 of Everyday Food.
Really, there is nothing particularly novel about the recipe. But it's just plain good, and good for you as well, a perfect duo for starting off the New Year with a healthy habit.
My friend Laura was talking about a clams and spaghetti recipe from this simple Italian cooking book. I hadn't looked at in months, and I just happened to want something easy for our New Years Eve gathering. This dip fit the billet. Fast, easy, on-hand ingredients, and can be made ahead.
For me, this is almost a pantry dip. Jars of cannellini beans are always on hand, parsley grows in the front yard, lemons in the back, and garlic is a staple. I keep frozen wheat pita bread around constantly, the perfect accompaniment once toasted and seasoned. (Or not! I like it all ways.)
For lunch, I've been spreading the dip across toasted pita halves (actually halves of halves) with sliced avocado, and a sprinkling of pink sea salt from Australia's Murray River. (Some of you will get the reason for the significance of this river; thanks Mom for sending me this yummy salt!) Delicious, and healthy, and filling. Just what we all need for 2010!
White Bean Dip with Pita Chips
From Giada's Everyday Italian
Ingredients
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
Directions
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.
(*This recipe came off the Food Network; the recipe in the book actually calls for 1 clove of garlic. Obviously, you can go either way depending on your preference.)
It's nice if you drizzle a bit of fresh extra-virgin olive oil across the top with a bit of fresh parsley before you serve.
Thursday, January 7, 2010 at 04:50PM
Reader Comments (3)
laughed when I read about the Aussie salt - how incredible! what a great gift also.Bet you smile each time you use it.
Yeah! I knew you'd appreciate it too. My mom found them for sale at a spice store in the mid-west of the US.
watching TV last night, ad came on for something (maybe another cooking show), the question to people was "what can't you do without in the kitchen"? one woman's answer "Murray River Salt flakes"! How about that! I hadnt heard of them before, but will look out for them now