WHITE BEAN, YOGURT AND FETA DIP WITH HERBED PITA CHIPS
The change of seasons means it’s time to dust off my fall and winter recipes, and pull out comfort foods like this cannellini bean dip.
Cannellini beans hail originally from Italy. They’re a creamy bean with a somewhat nutty flavor. You can buy cans of already cooked beans, which is why this dish is such a breeze to make, especially if you have a food processor.
Greek yogurt, feta and lemon juice and zest brighten the flavor of the dip, which goes perfectly with pita chips or veggies or potato chips. Use store-bought chips or make your own — use scissors to cut pita rounds into triangles — and you can customize the seasonings, too.
Herbed Pita Chips
Makes about 180 chips
INGREDIENTS
10 pita breads, 6 to 8 inches in diameter
1⁄2 cup olive oil
3 tablespoons fresh chives or dill, finely chopped
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper DIRECTIONS
Heat oven to 375degrees. Using scissors, cut a circle around the circumference of each pita. Split each pita into two round circles. Cut the circles in half, and then cut each half into 4 or 5 triangles.
Place the triangles inner-side up on a sheet pan. Brush each triangle with olive oil, sprinkle with the chives or dill, then generously season with salt and pepper. Toast until golden and lightly crisp, about 10 minutes.
White Bean, Yogurt and Feta Dip
Makes 2 cups
INGREDIENTS
15-ounce can cannellini beans, rinsed and drained
1 pita bread round, torn into pieces 4ounces good quality feta cheese
7-ounce container Greek-style yogurt 1teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
2cloves garlic, peeled
3⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper 3 tablespoons fresh dill, finely chopped, plus more for garnish
DIRECTIONS
In a food processor, puree the beans, torn pita, feta, yogurt, lemon zest and juice, garlic, salt and pepper until smooth. Transfer to a bowl and stir in the dill. Garnish with dill.