White Bean & Pesto Dip with Pita Chips

End of the week and time to clean the pantry and fridge.  I love making meals or snacks from ingredients only found in the pantry at the time.  Turns out we had quite a few items fixen' (Texan for getting ready to y'all) to expire.Fresh herbs on their last leg? Well ours were so rather than throw them away I whipped up this quick White Bean & Pesto Dip and served it with pita chips (the pita bread was about to expire too).

The pesto is made of:

• 1 bunch of Spinach

• 1/2 bunch of Cilantro

• 1/2 bunch of Parsley

• Several sprigs of Basil

• 1/4 C Pine Nuts

• 2Tbsp chopped Garlic

• 3Tbsp Parmesan Cheese

• 4-5Tbsp Olive Oil

• S&P to taste

Wizz it all up in a food processor set it aside about 3Tbsp of the pesto and refrigerate the rest for another day. 

Next, I made the White Bean Dip, which was just:

• 2 Cans of White Navy Beans drained and rinsed

• 1-2Tbsp of Olive Oil

• S&P to taste

Wizz this up in a food processor and pour it into a serving dish. Spoon the reserved pesto on top and swirl with a chopstick or skewer to mix the two colorful flavors together.  Garnish with pine nuts and paprika. 

Cut the pita bread into small triangle, and place on a cookie sheet, drizzle with olive oil sprinkle with salt and toss to coat.  Bake in a 400 degree oven for 15 minutes, too half way through.  Remove from the oven when golden brown and crunchy.  Serve with dip. 

Enjoy.

This is also great when served with fresh crudités (French for fresh veggies y'all!)