Spicy white bean dip with oven-baked pita chips

There’s nothing like a good snack on a beautiful Saturday afternoon. Except maybe said good snack + a glass of wine. Lucky for all of us, this recipe pairs perfectly with some Pinot Grigio.

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Spicy White Bean Dip
Woah, does this dip have some kick! So if you’re not feeling it today, nix the cayenne pepper to make your end product less spicy. Found this dip recipe on the back of a box Organic 365 Cannellini Beans. Yum!

Ingredients:
1/4 cup olive oil (and a little more for later)
4 gloves crushed garlic
1/4 to 1/2 teaspoon crushed red pepper (depending on how spicy you like it)
1 can cannellini beans, cooked
Juice of 1 lemon or more
1/8 teaspoon cayenne pepper (or like I said, you can opt out of this)
1/2 teaspoon sea salt
1/2 teaspoon ground pepper

Directions:
Heat olive oil in a small pan. Add crushed garlic to oil and cook at low heat for 2 minutes. Remove garlic and oil from heat and add in red pepper. Let this mixture sit for about 30 minutes so the flavors can meld.
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Spoon out garlic and red pepper from the oil into a food processor (used my VitaMix again today- love that thing) and add in the beans.
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Process until smooth. Leave motor running while you add the olive oil, lemon juice, and cayenne (optional). If needed, drizzle in olive oil to make smoother. It will be thick in the beginning. Add salt and pepper and pulse a few times in processor.

Oven-baked Pita Chips
Warning: these are straight up addictive.

Ingredients:
4 whole wheat pitas
4 tablespoons olive oil
2 cloves crushed garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon ground pepper

Directions:
Preheat oven to 350 degrees. Slice each pita into 8 triangles, like so.
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Combine olive oil, garlic, cayenne pepper, sea salt, and ground pepper. Place pita triangles on a baking sheet. Use a brush to coat them with oil mixture.
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Bake for 15 minutes or until they appear crispy. Enjoy!

Have a wonderful weekend, everyone.

Peace,

Lizzie

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