I made an ap for Easter and wanted something lighter and healthier than I’d usually head towards. This is a white bean based dip with homemade pita chips. This ended up being a good one to bring somewhere since it is served cold and the pita chips could be made ahead of time or purchased.
1 can white beans, drained
1 jar roasted red peppers (with liquid)
½ cup fresh parsley
1 tbs garlic
2 wheat pita pockets
Rinse and drain white beans
Add beans, red peppers with liquid, parsley, and garlic to a food processer.
Blend, stirring partway, and leaving some chunks.
Refrigerate 2 hours before serving.
I toasted some of my own pita chips. Tearing the pitas all the way apart made for a thinner chip with fewer calories. The dip was good, fresh, and super easy. It would be great on bread, stirred into pasta or soup, or anything!
I think you definitely have to like these ingredients to enjoy this but this handy dip includes a simple list of ingredients to have on hand.