White Bean Dip

This was the first recipe I ever put in my personal recipe book. It’s a Giada DeLaurentiis original and a personal favorite of my mom and dad. Although a major treat for your taste buds, be warned that you may receive offers for an Altoid afterwards.

  • 4 pieces of pita bread
  • 2 tbsp, plus 1/3 cup of olive oil
  • 1 tsp of salt and pepper
  • 1 15oz can of cannellini beans, drained and rinsed
  • 1/4 cup of fresh flat leaf parsley
  • 2 tbsp of fresh lemon juice or 1/2 a lemon
  • 1 clove of garlic


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Serve the pita toasts warm or at room temperature alongside the bean puree.


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