White Bean Dip with Pita Chips

This year I decided we needed some appetizers to nosh on before Thanksgiving dinner. I made a list of a few different recipes and asked SP to pick three. He was most excited about this White Bean Dip with Pita Chips.

This was a huge hit and couldn't have been simpler to make. You could save even more time by using store-bought pita chips but, really, making your own takes next to no time. I made the dip the night before and brought it to room temperature before serving. I also used whole wheat pitas for the chips to make this a bit healthier.

White Bean Dip with Pita Chips
Giada De Laurentiis

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.

Make Ahead: Make the dip up to 2 days before and keep refrigerated. Bring to room temperature before serving.