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Cannellini Bean Dip

How to make Cannellini Bean Dip with Toasted Pita Wedges
How to make Cannellini Bean Dip with Toasted Pita Wedges
Photos by Lori Florio

Summer is in full swing, so the search is on for light, tasty, easy recipes. This one fits the bill; it couldn’t be easier, the ingredients are probably already in your pantry and fridge, and it’s perfect for entertaining inside or out.

Cannellini Bean Dip
Photo by Lori Florio

This dip can be served with toasted pita wedges, crackers or even crudité. (The recipe for toasted pita wedges is listed below.)

NOTE: Use a blender or a small food processor for best results.

Cannellini Bean Dip
• 1 15.5-ounce can cannellini beans, drained and rinsed
• ¼ cup chopped fresh parsley, plus 1 teaspoon for garnish
• Juice from 1 lemon (about 2-3 tablespoons)
• 2 medium-sized garlic cloves (or one large garlic clove), minced
• 1/8 teaspoon salt
• 1/3 cup extra virgin olive oil

Place the first 5 ingredients into a blender (set on puree), cover and remove the middle piece of the cover. Turn the blender on, and slowly pour in the olive oil until the mixture has pureed. (After the first puree, turn the blender off and scrape down the sides with a spatula to incorporate any beans that have not totally pureed and stuck to the sides of the blender. Cover and blend again.)

Scrape dip into a small bowl and garnish with the remaining chopped parsley.

Serve at room temperature with pita wedges, crackers, or crudité.

Toasted Pita Wedges
• 2 small pita breads, cut into 8 wedges
• 2-3 tablespoons extra virgin olive oil
• 1 teaspoon Italian Seasoning

Preheat the oven to 375⁰.

Line a baking sheet with parchment paper and evenly place the pita wedges in a single layer on the parchment paper.

Brush each wedge with the olive oil, then sprinkle with Italian Seasonings.

Bake the wedges for 8-10 minutes, or until they turn golden brown. Turn the wedges over and bake for another 8-10 minutes (or until golden brown). Remove from the oven and cool before serving.

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