Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

White Bean Dip with Pita



Posts : 16651
Thanked : 812
Join date : 2013-01-12

White Bean Dip with Pita

Post by Lobo on Tue 09 Feb 2016, 9:33 pm

White Bean Dip with Pita

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Dips are ideal for using up fresh vegetables that you have on hand. For example, cut carrots and zucchini crosswise into thin slices or spears and serve with the white bean dip alongside the pita.

  • Printer Friendly Version

  • 107


  • 4 Tbs. olive oil
  • 1 oz. prosciutto, finely chopped (optional)
  • 4 to 6 fresh sage leaves, finely chopped
  • 1 garlic clove, very finely chopped
  • 1 can (15 1/2 oz.) cannellini beans, drained and rinsed
  • 1 shallot, very finely chopped
  • 2 tsp. fresh lemon juice
  • 1/4 tsp. salt
  • Freshly ground pepper, to taste
  • 6 pita bread rounds, each cut into quarters
  • 1 tsp. dried sage

Wine Pairing

This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.


Make the dip
Preheat an oven to 300°F.

In a small fry pan over medium-low heat, warm 1 Tbs. of the olive oil. Add the prosciutto and fresh sage and cook, stirring occasionally, until crisp and golden, about 4 minutes. Add the garlic, stir and remove from the heat.

In a food processor, combine the beans and shallot and process until smooth. Transfer to a bowl and stir in the sautéed sage mixture, lemon juice, 1 Tbs. of the olive oil, the salt and pepper. Set aside to allow the flavors to come together.

Warm the pita
Place the pita quarters on a baking sheet and brush both sides lightly with the remaining 2 Tbs. olive oil. Sprinkle evenly with the dried sage. Transfer to the oven and heat until crisp and warmed through, about 10 minutes.

Place the toasted pita on a small platter and serve alongside the bowl of bean dip. Makes about 2 cups dip and 24 pita triangles.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

    Current date/time is Fri 28 Oct 2016, 11:01 am