Party Dip Oh Yeah

This White Bean Dip with Pita Chips makes a frequent appearance at my get-togethers. First of all, it's a quick vegetarian dish to have on hand. The dip can totally be made the day before.

You certainly can skip the homemade pita chips and just buy a bag, but the homemade chips are always a hit. The oregano on the chips works perfectly with the dip.

Do keep a close eye on the oven when making the chips as each oven is different, and I have found that different brands of pita cook faster or slower than others.

I like to use Cento beans, which are actually a 19-ounce can. I just up the lemon juice and olive oil to accommodate. I love the green of the parsley in this dip. It adds a nice brightness. This is also a good one to make if any of your guests have an allergy to sesame, which is often present in traditional hummus.

White Bean Dip with Pita Chips
From "Everyday Italian"
By Giada DeLaurentiis
Makes 6 appetizer servings

4-6 pita breads, cut into 8 triangular wedges
2 Tbsp. plus 1/3 cup olive oil
1 tsp. dried oregano
Salt and freshly ground pepper to taste
1 (15 ounce) can cannellini beans, drained and rinsed
1/4 cup flat leaf parsley
2 Tbsp. fresh lemon juice
1 garlic clove

To make the pita chips:
Preheat oven to 400 degrees Fahrenheit. Arrange the pita wedges over a large baking sheet. Drizzle the pita wedges with 2 Tbsp. olive oil, then sprinkle with oregano and salt and pepper to taste. Toss and spread out evenly over baking sheet. Bake the pita wedges for 8-12 minutes, checking on them at the 4-5 minute mark, and tossing them to redistribute on the pan before returning the pan back to the oven to finish baking. Be sure to keep a close eye on the chips!

To the make the puree:
Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and salt and pepper to taste. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy. Season the puree with salt and pepper to taste if desired. Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.)