Happy 4th!

Happy post-4th of July, all!

I hope it was a relaxing and enjoyable holiday for all – it was a fun perk to have a day off mid-week.

To celebrate, we attended a BBQ hosted by some friends. Our contribution was homemade Pita Chips and White Bean Dip by Giada DeLaurentiis.

I also raided the sale section of Michael’s and came away with some great little patriotic decor pieces for future events!

The pita chips and bean dip ended up being a big hit at the party (well, it could’ve been a lack of other appetizer options, but I take what I can get). Want to make it yourself? The recipe is below!

Head’s up – I doubled the recipe for this party setting and I’d recommend that for any party larger than a group of 6-8.

Pita Chip and White Bean Dip – c/o Giada DeLaurentiis

Ingredients

6 Pitas

1 15 OZ can of Cannellini Beans

1/3 C olive oil, plus extra for brushing on pitas

1 tsp dried Oregano

2 cloves garlic, crushed

1/4 C flat-leaf parsley

2 TBPS lemon juice

Salt & Pepper

Preparation

Preheat oven to 400 degrees. Slice pitas into 8 wedges.

Place pitas on baking sheet. Spray or brush olive oil onto pitas and sprinkle with oregano, salt and pepper.

Bake for 8 minutes on one side, flip and bake for another 5 minutes (I almost burned a set going another full 8 minutes for the second round).

If you can manage multi-tasking (it is hit ‘n’ miss with me), work on your dip while the pitas bake.

Pour beans, garlic, parsley, lemon juice into a food processor. Pulse until mixture is in smaller pieces.

Add your olive oil and blend until mixed through. Add salt and pepper if necessary.

Serve!