White Bean and Cilantro Dip with Toasted Pita Chips Recipe

Name: White Bean and Cilantro Dip with Toasted Pita Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15.5-ounce) cans cannellini beans, rinsed and drained; 1 bunch cilantro, washed and dried; 2 garlic cloves; 1/2 teaspoon cayenne pepper; 2 tablespoons sour cream; 1 teaspoon lime juice; 1 to 2 tablespoons olive oil; Salt and freshly ground black pepper; Toasted Pita Chips, recipe follows; 10 (6-inch) or regular-sized pita pockets; 2 tablespoons olive oil; 2 cloves garlic; Salt and freshly ground black pepper

Servings: persons

2 (15.5-ounce) cans cannellini beans, rinsed and drained
1 bunch cilantro, washed and dried
2 garlic cloves
1/2 teaspoon cayenne pepper
2 tablespoons sour cream
1 teaspoon lime juice
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper
Toasted Pita Chips, recipe follows
10 (6-inch) or regular-sized pita pockets
2 tablespoons olive oil
2 cloves garlic
Salt and freshly ground black pepper

1
Special equipment: food processor
2
In a food processor add all ingredients and blend until smooth, adding more olive oil to loosen dip, if needed.
3
Season with salt and pepper, to taste, and refrigerate at least 1 hour or overnight, then serve with Toasted Pita Chips.
4
Toasted Pita Chips:
5
Heat the oven to 400 degrees F.
6
Split the pita pockets along the edge to make 2 circles.
7
Slice the garlic cloves in half and rub both sides of the pita disks with the cut side of the garlic.
8
Stack a few pita halves at a time and like a pizza, cut them into 8 wedges.
9
Arrange the wedges on 2 baking sheets and drizzle with olive oil.
10
Mix and toss the wedges with your hands then sprinkle with salt and pepper to taste.
11
Bake until golden brown, about 10 minutes.
12
To store, let cool and put in an air tight container or plastic bag.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (15.5-ounce) cans cannellini beans, rinsed and drained, 1 bunch cilantro, washed and dried, 2 garlic cloves, 1/2 teaspoon cayenne pepper, and more.

Yes, White Bean and Cilantro Dip with Toasted Pita Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

White Bean and Cilantro Dip with Toasted Pita Chips

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