WHITE-BEAN DIP WITH TOASTED PITA CHIPS

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White-Bean Dip with Toasted Pita Chips image

Everyone will love this dip, so make some extra; it will keep, refrigerated, three days.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4

1 can (19-ounce) cannellini beans, drained and rinsed
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Coarse salt and ground pepper

Steps:

  • In a food processor, combine cannellini beans, olive oil, lemon juice; season with coarse salt and ground pepper. Puree until smooth.
  • Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.

Nutrition Facts : Calories 47 g, Fat 2 g, Protein 1 g

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