Red Pepper Bean Dip With Toasted Pita Chips
"This is an easy recipe that is a crowd favorite and you can make it in a pot with an immersian blender quickly.
This is great with the toasted pita chips"
- Ready In:
- 25mins
- Ingredients:
- 18
- Yields:
-
45 Pita Chips with Dip
- Serves:
- 45
ingredients
-
Dip
- 1 red pepper, chopped
- 1 can baked beans (I prefer white in Tomato Sauce)
- 2 garlic cloves
- 1 lemon
- 1⁄4 th cup sliced almonds
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon fresh basil (optional)
- salt and pepper
-
Chips
- 3 large pita bread, sliced into eights and divided in half (So each one should make 16 triangle pieces)
- 1⁄2 cup olive oil
- 1 teaspoon sweet paprika (or regular if you don't have)
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- fresh parsley (optional) or basil, chopped (optional)
directions
- Dip:.
- In a medium - sized pot combine the juice of the entire lemon and the olive oil and whisk.
- Add the Baked Beans and Stir.
- Add in the spices, Almonds and Garlic Cloves and Immersion Blend or place in the blender until smooth.
- Add the Red Peppers and Blend until Smooth.
- Place in a tight tupperware to chill.
- Pita Chips:.
- Preheat the oven to 350.
- Prepare a non greased cookie sheet.
- Combine the olive oil and spice in a bowl and stir quickly with a fork.
- Using an egg brush, brush both sides of each pita piece with the olive oil mixture and place on the pan.
- Bake for 12-15 minutes, until crisp but not burnt.
- Serve with the dip.
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