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Smoky Roasted Red Pepper Cannelini Dip with Pita Chips


By: Candice Kumai

This smoky bright orange dip, served with healthy baked pita chips, is guaranteed to be a hit at any summer party. If you want to pump up the nutrition, pair it with sturdy veggies such as jicama sticks, sliced red peppers, celery, or grape tomatoes.

Serves: 6

For pita chips:
1/4 cup extra-virgin olive oil
1 tablespoon dried oregano
1/2 tablespoon garlic powder
1 teaspoon sea salt
6 whole-wheat pitas
Paprika (optional)

For dip:
1 can (15 ounces) cannellini beans, rinsed and drained
2 roasted red bell peppers
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon smoked paprika
1/2 teaspoon sea salt

1. Preheat oven to 400 degrees. In a small mixing bowl, whisk olive oil, oregano, garlic powder, and sea salt to combine.
2. Cut pitas into small 2- to 3-inch triangles. Place on a cooking sheet, brush with herbed olive oil and bake for 3 to 4 minutes. Flip and bake another 3 to 4 minutes. *Watch chips closely, as they bake quickly. Remove from oven, cool slightly, and sprinkle with paprika or additional sea salt, if desired.
3. Combine all dip ingredients in a food processor and pulse until smooth.


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