White Bean Dip with Pita Chips

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This was great! I served at a party and it was a hit! Easy and very tasty.

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Awesome! Took me about 3 minutes to make the dip and it tastes divine. Didn't have white beans so substituted a can of fava/chickpea mixed beans. Easy peasy and so very good!

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Just tried this recipe and it wasn't that great. I used less than the amount of oil listed and it was still too much! There wasn't much flavor so I tried adding more lemon, garlic, and a little cumin. It's not completely gross but this recipe just tastes like it's missing something, I just don't know what. Probably won't make again, I think I will just stick to hummus!

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This dip has always been a hit for me. I added a few leaves of basil and about a tablespoon of fresh minced chives the last time I made this and it was even better. I agree with using less oil --- only used about 1/4 cup.

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Thought it was good but not something I will make again. I made it exactly as listed on recipe. Didn't find it to be runny, and thought the consistency was great, and held up well on the pita Served it at a party and noticed no one was going back for more. I had a lot leftover.

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Rather bland and runny. Would be better with a veggie platter than with pita.

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Great Dip! The home made pita chips were delicious.

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This recipe is a little different than the one in Giada'a "Everyday Italian" cookbook - that one has less oil and garlic. I made the dip for some friends and they went wild and of, course, wanted the recipe. I mixed the oregano, salt, and pepper together, then sprinkled it on; also baked the chips a little less and they were wonderful and so easy to make.

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cool

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Yummy and healthy dip...I ate it with organic pretzel rods. I doubled the amount of beans and only needed a few tablespooons of olive oil total...1/3 cup really FAR too much and would make an oily dip.