In my book summers are synonymous with potlucks. Laidback and relaxing afternoons spent with family. Laughing. Telling stories. Enjoying life.
My go-to dish to share at a potluck is a super easy Tuscan Bean Dip with pita chips. The dip itself is made in a food processor or blender. The pita chips are baked, however, you could buy premade pita chips.
Looking forward to a long summer of good food and good times!
White Bean Dip with Pita Chips
Everyday Italian, Giada Delaurentis (c) 2005
4 pita breads, split horizontally in half
2 tablespoons plus 1/3 cup olive oil
1 teaspoon dried oregano
1-1/2 teaspoons salt, plus more to taste
1-1/4 teaspoons freshly ground black pepper, plus more to taste
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup (loosely packed) Italian parsley
2 tablespoons fresh lemon
1 garlic cloves (I usually add a couple more)
In a food processor or blender, combine beans, parsley, lemon juice, garlic, and the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse the mixture until coarsely chopped. Gradually add 1/3 cup of olive oil as the machine is running until mixture is creamy. Season with salt and pepper to taste.
Preheat the oven to 400 degrees. Cut each pita half into 8 wedges (I use the smaller pitas from Trader Joes and cut the halves into thirds). Mix 2 tablespoons of olive oil and dried oregano. Brush the wedges with the olive oil mixture and sprinkle with salt and pepper. Bake for 12 minutes or until crisp and golden.
Both the bean puree and pita chips can be made 1 day ahead.