Giada's White Bean Dip

This is a recipe that I made just last night.  It's another of those recipes that I see on television and get excited about, I then copy it into my tester files and it kind of gets forgotten.


How it came to attention again was because I was going to my friend Rhonda's bunco party and everyone brings a dish.  I'm usually known for bringing homemade and rich dishes.  Not exactly low in calories is what I mean by rich.  But, I started Weight Watchers 3 weeks ago and have been pretty good.  I didn't want to skate out of a dish, but wanted to keep myself under control. So I decided that if I brought a healthy dish I could enjoy, I wouldn't be as tempted to scarf down the other dishes.  Now I was worried how everyone would accept it considering my reputation.  But it turns out those worries were moot (or as my husband says, mute).  Everyone loved it!  But I must give a warning-that raw garlic packs a punch. You might not want to breathe on anyone first thing in the morning! 


Before I get started on the recipe I just wanted to point out that next to the servings I will also start including the Weight Watchers Points+ values.  Enjoy!

Giada's White Bean Dip with Pita Chips

Ingredients:

·       Dip:

·       15 oz. can cannellini beans, drained and rinsed

·       2 cloves garlic, peeled       

·       2 tbsp. fresh lemon juice

·       1/3 cup olive oil

·       1/4 cup (loosely packed) fresh Italian parsley leaves

·       salt and freshly ground black pepper, to taste

·       Pita Chips:

·       6 pitas

·       4 tbsp. olive oil

·       1 tsp. dried oregano

·       salt and freshly ground black pepper, to taste

Directions:

   Preheat the oven to 400º. 

    Place the beans, garlic, lemon juice, 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 and pulse to blend.  Taste and add more if needed and pulse to blend.

    Cut each pita in half and cut each half into 4 wedges. Arrange the pita wedges on a large baking sheet.

    Sprinkle olive 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. 

    Transfer the bean puree to a small bowl.  Serve the pita toasts warm or at room temperature alongside the bean puree.

Servings:  6 (P+9)

The recipe calls for the use of a food processor.  If you don't have one, you can try it in a blender.  I did a double batch (and it was almost gone) but I would only do a single batch at a time if using a blender.  It might not blend correctly and get the right consistency with a double batch.

This would be a great dip for Superbowl Sunday.  Even though it is more on the healthy side, don't be fooled.  It does not skimp on flavor.  I even heard someone say they wanted to bathe in it, it was so good!  And the pita chips have a unique taste because of the dried oregano.  

Sorry I do not have a picture but I was running late and keeping the bunco ladies waiting so no time to take a pic.  But you can check it out on Food Network's site since it's Giada De Laurentiis' recipe.