31 ounce .5 can cannellini beans rinsed drained canned
0.5 teaspoon cayenne pepper
1 bunch cilantro leaves washed and dried
2 cloves garlic
2 garlic cloves
1 teaspoon juice of lime
1 tablespoons olive oil
2 tablespoons olive oil
10 6-inch regular-sized pita pockets ()
10 servings salt and pepper black freshly ground
2 tablespoons cup heavy whipping cream sour
Equipment
food processor
baking sheet
oven
ziploc bags
Directions
Watch how to make this recipe.
Special equipment: food processor
In a food processor add all ingredients and blend until smooth, adding more olive oil to loosen dip, if needed. Season with salt and pepper, to taste, and refrigerate at least 1 hour or overnight, then serve with Toasted Pita Chips.
Heat the oven to 400 degrees F.
Split the pita pockets along the edge to make 2 circles. Slice the garlic cloves in half and rub both sides of the pita disks with the cut side of the garlic. Stack a few pita halves at a time and like a pizza, cut them into 8 wedges. Arrange the wedges on 2 baking sheets and drizzle with olive oil.
Mix and toss the wedges with your hands then sprinkle with salt and pepper to taste.
Bake until golden brown, about 10 minutes. To store, let cool and put in an air tight container or plastic bag.
