How To Make Minty Bean & Courgette Dip with Pitta Crisps
Need something to amp up the flavor on your appetizers? Look no further from our delicious dip recipes. Together with an array of sauce recipes, these delightful flavorings are sure to enhance any meal. We have a variety of recipes, from savory marinara sauces to sweet cinnamon dips. Pair off these yummy dip recipes with your favorite finger foods and snacks for a more delightful treat!
Serves:
Ingredients
- 1 can of cannellini beans, drained
- 1 courgette, grated
- 1 clove of garlic, minced
- 2 tbsp of fresh mint leaves, chopped
- 1 tbsp of lemon juice
- 1 tbsp of olive oil
- Salt and pepper, to taste
- 4 pitta breads
Instructions
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Preheat the oven to 180°C (350°F).
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In a food processor, blend the cannellini beans, grated courgette, minced garlic, chopped mint leaves, lemon juice, olive oil, salt, and pepper until smooth.
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Slice the pitta breads into triangle shapes and place them on a baking tray. Bake in the preheated oven for 10-12 minutes, or until crispy.
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Serve the minty bean and courgette dip with the pitta crisps.
Nutrition
- Calories : 220kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 320mg
- Total Carbohydrates : 35g
- Dietary Fiber : 7g
- Sugar : 2g
- Protein : 8g
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