I’ve made this dip a few times now and it is one of my favorites. I normally toast up some pita wedges for dipping but this time I used up some leftover Garlic & Rosemary Ciabatta Crisps I picked up at Costco. If you find these you must buy them! They are so delicious and perfect for any spreadable cheese or dip.
Giada’s White Bean Dip is like an Italian version of hummus. It’s got such a smooth creamy texture and the lemon and garlic add great flavor. It’s pretty easy to whip up using mostly items you have on hand.
Recipe from Giada De Laurentiis, Everyday Italian and Food Network
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
1 teaspoon dried oregano
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
And to make this dip that much better…
Recipe from Aggie’s Kitchen
bottle sparkling wine or champagne
2 cups frozen peaches
1 cup simple syrup (1 cup water : 1 cup sugar)
In blender, puree peaches and simple syrup together. Spoon 2 tablespoons of pureed peach mixture into the bottom of champagne flutes. Carefully top with sparkling wine or champagne. Stir to combine if you desire…or just drink as is with a fruity surprise at the bottom of your glass!
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