Basil, bean and feta dip with pita chips

2
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
6
Difficulty
Moderate
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.

Ingredients

oil spray

1 x 3 second spray(s)

wholemeal pita bread

1 regular, (1 x 68g), halved, split

Cannellini beans, canned, rinsed, drained

1 can(s), (1 x 400g can)

fresh basil

1 cup(s), (1 bunch) leaves picked

reduced fat feta cheese

60 g

lemon juice

2 tbs

fresh lemon rind

2 tsp, finely grated

garlic

1 clove(s), large

Instructions

  1. Preheat a chargrill or barbecue over medium-high heat. Lightly spray both sides of pita with oil.
  2. Cook pita for 2 minutes each side or until brown and crisp. Cool on a wire rack.
  3. Process beans, basil, feta, juice, rind and garlic in a food processor until almost smooth. Season dip with salt and pepper.
  4. Break pita into bite-sized pieces and serve with dip.

Notes

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.

Start eating better than ever!