Basil, bean and feta dip with pita chips
1 x 3 second spray(s)
wholemeal pita bread
1 regular, (1 x 68g), halved, split
canned cannellini beans, rinsed, drained
1 can(s), (1 x 400g can)
1 cup(s), (1 bunch) leaves picked
reduced fat feta cheese
fresh lemon rind
2 tsp, finely grated
1 clove(s), 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.