White Bean Dip
Steer the grocery cart past the chips and serve this rich, nutty White Bean Dip alongside homemade toasted pita chips for something much more exotic -- and healthful.
1/4 cup soft bread crumbs
2 tablespoons dry white wine or water
1 can (15 to 19-oz) of cannelloni beans
1/4 cup slivered almonds, toasted
3 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 teaspoons snipped fresh oregano or basil
5 pita bread rounds
2 tablespoons melted butter
Fresh basil leaves (optional)
Combine bread crumbs and wine in a small bowl; set aside. In a food processor bowl or blender container, combine beans, almonds, garlic, lemon juice, the 2 tablespoons olive oil, salt, and ground red peppers. Cover and process or blend until almost smooth. Add bread crumb mixture and cover and process or blend until smooth. Stir in snipped oregano or basil. Cover and refrigerate for 3 to 24 hours to blend flavors, if desired.
Split pita bread rounds in half horizontally; cut each circle into 6 wedges (kitchen shears work well for this task). Place the wedges in a single layer on large baking sheets. Brush with 2 tablespoons olive oil or melted butter. Sprinkle with paprika, if desired. Bake in a 350 degree F oven for 12 to 15 minutes or until crisp and golden brown.
Garnish dip with fresh basil leaves, if desired. Serve with pita chips.
Makes about 2 cups (60 appetizers).
Calories: 30, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 49 mg, Carbohydrates: 4g, Fiber: 1g, Protein: 1g
Edible Place Cards: Using canned frosting, pipe names on purchased rectangular shortbread cookies. Use tweezers to place tiny decorative candies on a dot of frosting in the corners. To make cookies stand upright, use a serrated knife to cut additional cookies into triangular pieces; secure pieces to back of cookie with frosting.
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