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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

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White Bean Dip with Pita

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

White Bean Dip with Pita Empty White Bean Dip with Pita

Post by Lobo Tue 09 Feb 2016, 9:33 pm

White Bean Dip with Pita Img40l
White Bean Dip with Pita
White Bean Dip with Pita Translucent
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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.






  • 107

Ingredients:


  • 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

White Bean Dip with Pita Wine-pairing-icon-white

Wine Pairing

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

Directions:

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 Sun 04 Dec 2022, 5:03 pm