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Basil, bean and feta dip with pita chips

Basil, bean and feta dip with pita chips

Total Time
15 min
10 min
5 min
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.


Oil spray

1 x 3 second spray(s)

Wholemeal pita bread

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

Canned cannellini beans, rinsed, drained

1 400g can, (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


1 clove(s), large


  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.


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.