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TUSCAN BEAN DIP WITH GARLIC PITA CRISPS


  • Serves : 12

INGREDIENTS

  • 6 Mediterranean whole wheat pitas
  • olive oil spray
  • garlic powder
  • 2 15 ounce cans Carmelina Brand cannellini beans drained and rinsed about 3 cups
  • 8 fresh sage leaves
  • 2 cloves Melissas organic garlic peeled and trimmed
  • 1/2 teaspoon kosher salt
  • 2 tablespoons Napa Valley organic olive oil
  • 1/2 pint Del Cabo organic Sweet 100s cherry tomatoes halved

DIRECTIONS

Preheat the oven to 400� Fahrenheit. Cut each pita into 8 wedges. Arrange on a baking sheet you may have to work in batches and spray sparingly with olive oil spray. Sprinkle with garlic powder and bake 6 minutes. Remove from oven, turn wedges over and spray with oil again. do not season with garlic powder unless you want very garlicky crisps. Return to oven and bake for 4 more minutes. Set aside to cool.

Meanwhile, combine the beans, sage, garlic, and salt in a food processor and begin to blend. Slowly drizzle in the olive oil and blend until smooth.

Either transfer the bean puree to a bowl and sprinkle tomato halves on top to be eaten as a dip, or spread a generous amount of bean puree on each pita crisp and top with a tomato half for a more elegant presentation.

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