====== **White Bean Dip with Pita Chips** ======

**This recipe was added to our family favs on Labor Day Weekend, 2009**LOL

Recipe courtesy Giada De Laurentiis
Ingredients

    * 1 (15-ounce) can cannellini beans, drained and rinsed
    * 2 cloves garlic
    * 2 tablespoons fresh lemon juice
    * 1/3 cup olive oil, plus 4 tablespoons
    * 1/4 cup (loosely packed) fresh Italian parsley leaves
    * Salt
    * Freshly ground black pepper
    * 6 pitas
    * 1 teaspoon dried oregano

Directions

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.