1 Video | Photo: White Bean and Cilantro Dip with Toasted Pita Chips Recipe
Ingredients
- 2 (15.5-ounce) cans cannellini beans, rinsed and drained
- 1 bunch cilantro, washed and dried
- 2 garlic cloves
- 1/2 teaspoon cayenne pepper
- 2 tablespoons sour cream
- 1 teaspoon lime juice
- 1 to 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Toasted Pita Chips, recipe follows
Directions
Special equipment: 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.
Toasted Pita Chips:
- 10 (6-inch) or regular-sized pita pockets
- 2 tablespoons olive oil
- 2 cloves garlic
- Salt and freshly ground black pepper
Heat the oven to 400 degrees F.
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. Mix and toss the wedges with your hands then sprinkle with salt and pepper to taste. Bake until golden brown, about 10 minutes. To store, let cool and put in an air tight container or plastic bag.
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By eliz_mercer_4231979
Virginia Beach, VA
on February 03, 2013
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I love the healthy aspect of this recipe and mine turned out great. I must confess I can't seem to follow a receipe to the letter. I used my vitamix to blend this and used an entire peeled lime and probably much more fresh cilantro and a dash of corinader seed (cilantro seed and crushed red pepper. So it was heavy on the cilantro and a lovely green. But, it is yummy. Thanks Sunny this is a great recipe
By mwhenuppahill_1...
saint paul, MN
on November 15, 2012
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FABULOUS! Well, it was fabulous when I added more lemon. = I didn't have any sour cream, just left it out and didn't miss it. And it's just as good with navy beans, which are easier to find. THis is a new regular in our rotation of dips and sandwich spreads!
By sandiemaye_4273281
Cleveland, OH
on January 11, 2012
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Yummy! Like a previous reviewer, I used Greek yogurt instead of sour cream because that's what I had. Will make this again!
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