Sunday, January 30, 2011

White Bean Dip recipe

This is my first team training and I love it! Lisa is great! She is teaching me new exercises, how to use the equipment and, most of all, pushing me! Looking forward to this week.
Angela

1 comment:

  1. I couldn't get the recipe to go into my blog so here it is! I don't usually like beans but this is delicious!

    White Bean Dip

    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.

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