Stacy’s® Pita Chips with Creamy White Bean and Chimichurri Dip
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Prep Time:
25 min
Cook Time:
25 min
Total Time:
50 min
Servings:
6-8
A roasted garlic white bean dip is finished with a zesty parsley chimichurri sauce for a crowd-pleasing dish with lots of yummy Mediterranean flavors.
Ingredients
Creamy White Bean Dip:
Chimichurri Sauce:
Instructions
Step
1
To roast garlic, preheat oven to 425°F. Slice off tip from head of garlic (just enough to reveal cloves). Drizzle with 1 tsp olive oil and wrap in double layer of aluminum foil. Bake in preheated oven for 25 to 30 minutes or until garlic is soft and tender. When cool enough to handle, squeeze out garlic cloves.
Step
2
Creamy White Bean Dip: In food processor, mix cannellini beans, roasted garlic, lemon zest, lemon juice, salt and pepper until smooth. Drizzle with oil; pulse until combined. Transfer to shallow serving bowl.
Step
3
Chimichurri Sauce: In medium bowl, stir together parsley, oil, garlic, lemon juice, vinegar, salt, chili flakes and oregano.
Step
4
Drizzle chimichurri sauce over white bean dip. Serve with Stacy’s® Simply Naked® Pita Chips.
Tips & Tricks
If desired, serve dip with crudité like carrots, celery, and endive leaves.
Store leftover roasted garlic in airtight container in refrigerator for up to 3 to 5 days.
