White Bean and Cilantro Dip with Toasted Pita Chips

Name: White Bean and Cilantro Dip with Toasted Pita Chips
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 879 grams cannellini beans, rinsed and drained; 1 teaspoons cayenne pepper; 1 bunch cilantro, washed and dried; 2 cloves garlic; 2 garlic cloves; 1 teaspoon lime juice; 1 Tbsp olive oil; 2 Tbsps olive oil; 10 6-inchs (6-inch) or regular-sized pita pockets; 10 servings Salt and freshly ground black pepper; 2 Tbsps sour cream

White Bean and Cilantro Dip with Toasted Pita Chips is a vegetarian hor d'oeuvre. One portion of this dish contains roughly 7g of protein, 5g of fat, and a total of 147 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up garlic cloves, lime juice, garlic, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Watch how to make this recipe.

Special equipment: food processor

Equipment you will use

Food Processor

In a food processor add all ingredients and blend until smooth, adding more olive oil to loosen dip, if needed. Season with salt and pepper, to taste, and refrigerate at least 1 hour or overnight, then serve with Toasted Pita Chips.

Ingredients you will need

Salt And Pepper

Pita Chips

Olive Oil

Dip

Equipment you will use

Food Processor

Heat the oven to 400 degrees F.

Equipment you will use

Oven

Split the pita pockets along the edge to make 2 circles. Slice the garlic cloves in half and rub both sides of the pita disks with the cut side of the garlic. Stack a few pita halves at a time and like a pizza, cut them into 8 wedges. Arrange the wedges on 2 baking sheets and drizzle with olive oil.

Ingredients you will need

Garlic