Tonight is the National Championship game, and I must admit I'm not all that excited. I would like for the Gators to win since they are representing the SEC, but I don't think I'll be paying much attention to the game. Instead, I'll be noshing on this delicious dip. The recipe is courtesy of the fabulous Giada De Laurentiis. Don't you just love her? I'm slightly obsessed with her modern Italian recipes and laid back style of entertaining.
White Bean Dip with Pita Chips
4 pita breads, split horizontally in half
2 Tbsp plus 1/3 cup olive oil
1 tsp. dried oregano
1 1/2 tsp. salt, plus more to taste
1 1/4 tsp freshly ground black pepper, plus more to taste
1 (15 oz) can cannellini beans, drained and rinsed
1/4 cup (loosely packed) fresh flat-leaf parsley leaves (I used dried parsely and it tasted fine)
2 Tbsp. fresh lemon juice (about 1/2 lemon)
1 garlic clove
Preheat oven to 400 degrees. Cut each pita into 8 wedges. Arrange the wedges on a large baking sheet and brush with 2 Tbsp of olive oil. Then sprinkle with oregano and 1 tsp each of salt and pepper. Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining salt and pepper. Pulse on and off until the mixture is coursely chopped. With the machine running, gradually mix in the remaining 1/3 cup of olive oil until the mixture is creamy. Season the puree with more salt and pepper to taste. Transfer peree to small bowl and serve the pita toasts warm or at room temperature alongside.
I plan to spend the rest of the night curled up with a cup of tea and the new issue of Harpers Bazaar. Hope you all have a wonderful night!
Thursday, January 8, 2009
Posted by Lacey at 8:20 PM