Description
Ina Garten’s white bean dip brings Mediterranean charm to any gathering with its creamy texture and zesty herbs. Rich cannellini beans mingle with garlic, rosemary, and olive oil, creating a smooth spread perfect for entertaining guests or enjoying as a quick snack.
Ingredients
Scale
Main Ingredients:
- 1 can (15 ounces/425 grams) cannellini beans, drained and rinsed
- 6 pitas
Seasoning and Herbs:
- 2 cloves garlic
- ¼ cup fresh Italian parsley leaves
- 1 teaspoon dried oregano
- Salt
- Freshly ground black pepper
Liquid and Oil:
- 2 tablespoons fresh lemon juice
- ⅓ cup plus 4 tablespoons (½ cup total) olive oil
Instructions
- Prepare the bean dip by placing cannellini beans, minced garlic, freshly squeezed lemon juice, 1/3 cup olive oil, and chopped parsley into a food processor.
- Pulse the mixture until it reaches a coarse, rustic texture with visible herb specks, ensuring a chunky consistency.
- Season the bean mixture with kosher salt and freshly ground black pepper, adjusting to personal taste preferences.
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) to ensure proper temperature for toasting pita chips.
- Take each pita bread and slice horizontally to create two thin rounds, then cut each round into 8 equal triangular wedges.
- Arrange the pita wedges in a single layer on a large rimmed baking sheet, ensuring they do not overlap.
- Drizzle the remaining 4 tablespoons (60 milliliters) of olive oil evenly across the pita wedges, ensuring each piece is lightly coated.
- Sprinkle dried oregano, additional kosher salt, and cracked black pepper over the oiled pita wedges for enhanced flavor.
- Place the baking sheet in the preheated oven and bake for 8 to 12 minutes, rotating halfway through to ensure even golden-brown coloration.
- Remove the pita chips when they are crisp and have a light golden color, allowing them to cool slightly.
- Transfer the bean dip to a serving bowl and arrange the warm or room-temperature pita chips alongside for dipping.
Notes
- Elevate your snacking game with this versatile Mediterranean-style white bean dip that transforms simple ingredients into a crowd-pleasing sensation.
- Store leftovers in an airtight container to keep pita chips crisp and ready for spontaneous munching over 2-3 days.
- Effortlessly impress guests by serving this dip as a centerpiece of a vibrant mezze platter or casual appetizer spread.
- Customize the texture by adjusting olive oil – more creates a silky smooth consistency, while less maintains a rustic, chunky feel.
- Brighten the entire dish with a splash of lemon juice, cutting through the beans’ richness and adding a zesty Mediterranean touch.
- Fresh parsley introduces herbaceous notes that dance perfectly with the creamy, earthy cannellini bean base.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg