Basil, bean and feta dip with pita chips

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Use white beans, not cream, to whip up a hip and healthy dip! Perfect for a satisfying afternoon snack, or for when catching up with friends.

  • 1 x 3 second spray(s) oil spray
  • 1 regular wholemeal pita bread, (1x68g) halved, split
  • 1 can(s) Cannellini beans, canned, rinsed, drained, (1x400g can)
  • 1 cup(s) fresh basil, (1 bunch) leaves picked
  • 60 g reduced fat feta cheese
  • 2 tbs lemon juice
  • 2 tsp fresh lemon rind, finely grated
  • 1 clove(s) garlic, large

Preheat a chargrill or barbecue over medium-high heat. Lightly spray both sides of pita with oil.

Cook pita for 2 minutes each side or until brown and crisp. Cool on a wire rack.

Process beans, basil, feta, juice, rind and garlic in a food processor until almost smooth. Season dip with salt and pepper.

Break pita into bite-sized pieces and serve with dip.

SERVING SUGGESTION: Vegetable sticks, such as carrot, celery and capsicum. TIP: Store cooled pita chips in an airtight container for up to 2 days. Store dip in an airtight container in the fridge for up to 2 days. Remove dip from fridge 15 minutes before serving so it isn’t too cold.

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