Let me just say, this dip is so good you will want to put in on EVERYTHING! I found this on a recipe site and altered it a bit for taste. Serve it with homemade wheat pita chips and a variety of veggies that your children enjoy. We like it with cauliflower, carrots, red pepper, broccoli and asparagus best. It's tasty, full of good fats, fiber, protein and anitoxidants. And moms-it's figure friendly!
White Bean Dip
1 14 oz can white beans, rinsed and drained
1 large clove of garlic, chopped
Small handful of italian parsley, chopped
Juice of one lemon
1/4 C. Olive oil(up to 1/3 cup if it seems like it needs more)
salt and pepper to taste
Combine all ingredients in a heavy duty blender or food processor and blend until smooth and creamy. Serves 4-6.
Whole wheat pita cut into wedges(I use 1/2 to 1 per person served)
olive oil spray
salt and pepper
dried oregano, rosemary or thyme
Preheat oven to 350. Spray baking sheet lightly and layer pita triangles in a flat layer. Spray tops with olive oil and sprinkle with salt, pepper and herbs. Bake until lightly browned and crisp, about 7-10min.
This makes a great appetizer that keeps well in the fridge for a couple of days or a nice snack/lunch alternative. I have even stuffed a pita with some dip and cucumber, spinach leaves, tomato slices and sprouts. Very yummy!