Tuesday, November 24, 2009
Well, after all that cleaning, I still had to figure out something to eat for dinner. I wasn't up to making a three-course meal, nor was I up to ordering in. What to do, what to do... Scanning the pantry, I spotted a can of organic cannellini beans. One of my favorite "dips/ spreads" is Giada deLaurentiis' White Bean Dip with Seasoned Pitas. I didn't have much fresh parsley and the dip needed some more flavor. My pantry also yielded a small can (7-ounces) of petite artichoke hearts. Oooh. An idea! I added the artichoke hearts to my dip and blitzed away. Delicious! The perfect foil for the seasoned pita chips. And hardly any work!
Artichoke-Tuscan Bean Dip with Seasoned Pita Chips
2 cloves of garlic
juice of 1 lemon
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
1 (7-ounce) can petite artichoke hearts (or equivalent of standard-sized artichoke hearts)
sea salt and freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
1-1/2 teaspoons sea salt
1 teaspoon dried oregano
Preheat oven to 400 F.
In a food processor, place beans, garlic, lemon juice, and parsley. With food processor running, drizzle in 1/3 cup olive oil. Add artichoke hearts and pulse until desired texture is reached. Taste for seasoning, and add salt and pepper accordingly.
Cut pitas in half. Cut each half into half again, then cut quarters in half again, resulting in 8 chips per pita. Place on baking sheet, drizzle with olive oil, salt, and oregano. Mix with hands and spread around baking pan in a single layer. Bake for 12 to 15 minutes, until slightly golden and crisp. Serve baked pita chips with dip.