Roasted Red Pepper, Garlic and White Bean Dip with Toasted Pita Chips

Roasted Red Pepper, Garlic and White Bean Dip with Herb Toasted Pita Chips
Recipe by Dragon

This dip is a bit of work but the taste is well worth the time and effort to prepare it. This dip and the toasted pita chips are not only delicious but gorgeous as well. I took this dip to work and my coworkers devoured it. You will too. Enjoy!

Makes: 2 cups

Ingredients
1/2 whole garlic bulb, cut in half
1 large red pepper, cut in half, seeds removed
1 19oz can white beans, rinsed and drained
juice of 1/2 lemon
2 tablespoons olive oil, more for brushing
1/2 cup basil, chopped finely
Salt and Pepper to taste

Directions:
1. Preheat oven to 375 degrees.

2. Drizzle the top of the garlic bulbs with olive oil and a sprinkle of salt. Wrap garlic in some tin foil and roast in the oven for about 30-40 minutes until fragrant and tender. When the garlic has cooled, squeeze out the garlic cloves and set aside.

3. Increase temperature of oven to 500 degrees or broil.

4. On a cookie sheet, place red pepper and drizzle it with olive oil. Make sure each pepper half is well coated in olive oil and sprinkle with salt. Char the pepper halves in the oven, turning them until the skin is completely charred. Place peppers in a glass bowl and cover with plastic wrap. The steam will loosen the skins. When the peppers are cool, scrape the skins off with a knife and set aside.

5. In a food processor, combine the beans with the reserved red peppers, roasted garlic, lemon juice and olive oil. Process until the mixture is smooth.

6. Add the basil and pulse until it is mixed into the dip.

7. Season with salt and pepper to taste. Keep refrigerated until ready to serve.

Herbed Toasted Pita Chips
Recipe by Dragon

Ingredients:
8 mini pitas
1/4 cup olive oil, more for brushing baking sheet
1/2 tablespoon dried Italian herb mix (rosemary, thyme, oregano, basil)
Salt and Pepper to taste

Direction:

1. Preheat oven to 375 degrees. Brush a large baking sheet with olive oil.

2. Cut each pita into six pieces. Lay the pieces on the baking sheet in a single layer.

3. Combine the olive oil and herb mix. Using a brush, brush the tops of each pita piece with the oil. You may need some extra olive oil.

4. Sprinkle the tops of the pitas with a little salt and pepper.

5. Bake in the center of the oven for 10 minutes or until they turn toasted and light brown.

6. Allow the pitas to cool before serving.

41 comments:

Donna-FFW said...

I am serving this at my next get together. Done deal. Done quick! Looks fantaastic!

Rosa's Yummy Yums said...

What a scrumptious combo! Flavorful! a great idea!

cheers,

Rosa

Nina's Culinary Creations said...

I'm returning the visit and compliment; this dish is awsome!!! :)

Sara said...

This looks great, I'm a big fan of hummus so I'm sure I'd love this too!

Deeba said...

I'll stand by you standing by me Paula...& then we'll dip into this beautiful dip. Aaaah the flavours & the toasted pita.These are a few of my favourite things! xoxoxo

Juliana said...

That is great for appetizer! Thanks!

Elin said...

Wow, this is great as a snack for my Piggies..healthy and yummilicious. Thanks for sharing Paula.

Jamie said...

Wow does this dip look and sound fabulous. We could eat a lot of this around here! Where is the "Print" button on this thing?

Jamie said...

ps I just e-mailed this recipe to myself!

Fearless Kitchen said...

This looks wonderful.... I can almost smell it. The red pepper and white bean combination is great.

Emily said...

Be still my beating heart! This dip looks delicious!

Jeff said...

Very nicely done! I have been on a huge roasted pepper kick so going to have to give this a shot.

Darius T. Williams said...

I am loving this chips and dip combo!

Zita said...

This looks super delicious, great ide for potluck brunch :)

Jeph said...

YUM!

In the last week and a half I've roasted six peppers out on the grill, and made two small loaves of a roasted red pepper bread (which also has some paprika and tomato paste to boost the "red" factor), and a roasted red pepper sauce for pasta that I found over at Pioneer Woman's site. GOOD STUFF!

Carrie said...

Oh yum, this looks awesome! The dip sounds delicious (I love all of the basil!) and I love the idea of the toasted pitas. I always avoid the store-bought pita chips because they're so terrible for you, but this is a great healthy alternative. This sounds wonderful for a Saturday lunch.

Nicisme said...

Excellent dip with all my favourite ingredients!
And your chips look so crispy too! Mmmm....

mesa para 4 said...

Beautiful pics as always...love the color, all great...abra├žo

My Carolina Kitchen said...

This looks gorgeous. Great pictures. My pita bread never looks that good. You must know some magic.
Sam

Patsyk said...

That's my kind of dip! Yum!

Netts Nook said...

WOW that looks so good and sounds so tasty can't wait to try.

Elra said...

Delicious dips and loving the idea of toasting herbed pita chips.
Cheers,
elra

veggievixen said...

super yum! i've made white bean dip before but never with roasted red peppers. great idea.

i love making my own pita chips too!

pinkstripes said...

Ooh...yum. Both the dip and the pita crisps sound and look amazing.

Phyllis said...

hi dragon,

I just bookmarked this recipe to make for my hubby. The flavors look wonderful and I love homemade pita chips. I wonder if I can cheat a bit and use roasted red peppers in a jar?

Loving all the gorgeous photos and pasta recipes on your site!

Maria said...

Love it! I have everything to make it too! I can't wait to enjoy this healthy snack! THANKS!

Shelly said...

The dip looks amazing, and pita chips are always good with darn near anything! Yum!

Hayley said...

Pita chips and dip is my favorite. I'm bookmarking this for sure. Thanks!

Jacque said...

It sounds seriously good!

Hyperion said...

This looks so fantastic! I'm going to make it this weekend to eat while watching the Masters.

One question: Is "white beans" a very specific thing, or are there several types of white beans? I seem to recall Navy beans being white, but maybe I'm not thinking correctly. Anyway, if there are more than one type of white beans, do you have a recommendation?

Peter M said...

I heart roasted red peppers, the thought of this as a main did cross my mind...dip-dip-dip!

burpandslurp said...

fantastic! I think this will also be good thinned out as a soup! yum!!!

JodieMo said...

This looks phenomenal!

once in a blue moon... said...

oh this looks delish, a rainy day here and i would love it!

TINTIN said...

Yumm..I would love to have a bite on this!

JennDZ - The Leftover Queen said...

This looks like a fabulous snack - I can almost taste it!

Amanda from Mrs.W's Kitchen said...

Wowza! This looks fantastic!

Kerstin said...

Yum - what a great flavor combination - I love all the garlic you used!

Rebecca said...

This looks delicious! Thanks for sharing the recipe.

Lisa Michelle said...

OH GOD YES! I have to make this! Yours looks amazingly delicious..so I'm psyched! Thanks for posting what I'm craving this weekend..LOL :)

red pepper said...

yav okadar tutacakki bu urun harbiden merak etmeye basladim hehe imza batusoft ;)

 
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