Ingredients
- Dip:
- ¼ cup bread crumbs
- 2 Tbsp. skim milk
- 1 (15 oz.) can no salt added cannellini beans, rinsed and drained
- ¼ c. fat-free sour cream
- 3 Tbsp. pine nuts, toasted
- 2 garlic cloves
- ¼ tsp. salt
- ¼ tsp. salt-free Italian seasoning
- ⅛ tsp. ground red pepper
- 2 tsp. snipped fresh oregano
- Pita Chips:
- 4 (8") whole-wheat pitas
- Nonstick cooking spray
- Dash of paprika
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 350ºF.
- Combine the bread crumbs and milk. Cover and let stand until crumbs have absorbed milk (5 minutes).
- Meanwhile, in a blender container or food processor, puree together beans, sour cream, pine nuts, seasoning blend, and ground red pepper. Add bread crumb mixture and process until smooth. Stir in oregano. Refrigerate to let flavors blend while you make the pita chips.
- Cut each pita into 12 wedges. Arrange in a single layer on ungreased baking sheets and coat with nonstick cooking spray. Sprinkle lightly with paprika.
- Bake until crisp and golden (12-15 minutes). Serve warm or at room temperature with chilled dip.