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!
omg I love hummus!! a little jalapeno? 🙂
xoxo
Dee!
Enter my Fab Giveaway! http://hautefrugalista.wordpress.com/2012/07/05/oasap-is-giving-away-152-dresses/
Jalapeno sounds amazing! I’m definitely going to try that next time!
You know much I love me some Pita and hummus dip!
Really? I had NO idea! 😉
YUM! Its a good thing I was not as this bbq, I would have ate it all up.Hope you guys had a nice 4th!
Luckily it was pretty healthy. 🙂