OLIVE OIL & ROSEMARY PITA CHIPS with CANNELLINI BEAN DIP

1-15 oz. can Cannellini beans-rinsed & drained

1/4 C fresh Ital. parsley

2 T fresh lemon juice

Zest one lemon

1 garlic clove, grated

Salt & Pepper

1/3 C Olive Oil

Put everything in a food processor, stream in the olive oil until creamy.

PITA CHIPS:  4 T dry rosemary (not fresh)

1 1/2 C Extra virgin olive oil.

Bag of fresh pitas (I use whole wheat)

Soak rosemary in olive oil at least one hour. Cut pitas into long strips, get 8 strips per pita, cut off tips to square them, separate one into two. Brush rough side with EVOO mixture. Sprinkle w/salt, bake 400 for 7-8 min.

NOTE:

The olive oil & rosemary pita chips can be made in advance  and stored between sheets of wax paper in an air tight container!  They can be addictive!  So make plenty. Keep an eye on them while baking, they can burn fast!

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