White Bean Dip with Pita Chips

So I'll admit it...I'm a bit of a scatterbrain.  In my last post, I gushed about all the fabulous dishes that were going to be at our feast of the Italian foods, and how I was going to post the pictures of said deliciousness.  Wellllll.....I never took any pictures.  Not of the food, anyway.  Of everything else, yes.  But not the food.  I will, however, post the recipes I made anyway, because they were fantastic.  You'll just have to picture in your mind how great they will look.

I found this bean dip in one of Giada DeLaurentiis's cookbooks.  Full credit goes to her, as I followed the recipe exactly for a change.  And boy was it good!  For such an easy recipe with few ingredients, it's really a winner.  I did double the recipe, however, because singularly it only makes about a cup of dip.

A note...Giada gives the directions for making your own pita chips.  This is a no-brainer, and I'm not going to include it because I went the easier way and bought 2 bags of Stacy's pita chips (which are as close to homemade tasting as you'll find!)

2 (15 oz ea) cans cannellini beans, drained and rinsed
juice from 1 lemon
2 garlic cloves
2/3 c olive oil

In the bowl of a food processor, combine beans, parsley, lemon juice, garlic, salt and pepper.  Pulse on and off until coarsely chopped.  With machine still running, gradually mix the olive oil until creamy.  Season if necessary with more salt and pepper.

It's that easy!  Serve cold or at room temperature with the pita chips.


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