Red Pepper Bean Dip With Toasted Pita Chips |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
This is an easy recipe that is a crowd favorite and you can make it in a pot with an immersian blender quickly. This is great with the toasted pita chips Ingredients:
1 red pepper, chopped |
1 can baked beans (i prefer white in tomato sauce) |
2 garlic cloves |
1 lemon |
1/4 th cup sliced almonds |
1 tablespoon olive oil |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 tablespoon fresh basil (optional) |
salt and pepper |
3 large pita bread, sliced into eights and divided in half (so each one should make 16 triangle pieces) |
1/2 cup olive oil |
1 teaspoon sweet paprika (or regular if you don't have) |
1 teaspoon cumin |
1 teaspoon salt |
1 teaspoon dried oregano |
1 teaspoon dried parsley |
fresh parsley (optional) or basil, chopped (optional) |
Directions:
1. Dip:.
2. In a medium - sized pot combine the juice of the entire lemon and the olive oil and whisk.
3. Add the Baked Beans and Stir.
4. Add in the spices, Almonds and Garlic Cloves and Immersion Blend or place in the blender until smooth.
5. Add the Red Peppers and Blend until Smooth.
6. Place in a tight tupperware to chill.
7. Pita Chips:.
8. Preheat the oven to 350.
9. Prepare a non greased cookie sheet.
10. Combine the olive oil and spice in a bowl and stir quickly with a fork.
11. Using an egg brush, brush both sides of each pita piece with the olive oil mixture and place on the pan.
12. Bake for 12-15 minutes, until crisp but not burnt.
13. Serve with the dip.
|
|