I’m so so so sorry for my complete abandonment of the Savoury Student but with exams and coming back to Alberta for the holidays, thoughts of blogging were totally forgotten. I am happy to announce that I’ve decided to make one of my New Year’s resolutions this year to make sure that I update my blog more recently; ensuring that I eat lots of delicious food AND share those experiences on the web.
One fortunate thing about coming home is there has been tons of opportunities to entertain and this entertaining often revolves around food. This post was inspired by one of these opportunities to entertain while I was up at my cabin in Canmore, Alberta. After being assigned appetizer patrol for this particular dinner party, I scoured my list of untried recipes for something that would suit the occasion.
This particular recipe comes from the blog Smitten Kitchen, which my budding foodie Sister, Heather, introduced to me. What appealed to me about about this recipe was how quick, easy and relatively dairy-free it was. I find that after going to dinner party after dinner party, you start to get sick of the same cheese-ladened appetizers. Calling for only 3 0z of cream cheese, this recipe was the perfect solution.
One trick I found with this recipe was to refrigerate the dip for at least 4 hours before serving, this helps to firm it up, so it doesn’t run off your tasty homemade pita chips. Also patting both the red peppers and white beans with paper towel, will help cut down the liquid factor of the dip ensuring a runny free experience. With the pita chips, feel free to use your favourite spice. I’m not going to lie, I love cumin so it was the first spice I reached for, but go wild! Finally when baking the pita chips, keep your eye on them as they have a tendency to go from brown to black in nanoseconds.
Homemade Pita Chips
- 6 large Pitas
- 2 T Olive Oil
- 1 T Cumin
- Salt to Taste
- Preheat the oven to 350
- Slice the Pita into 6 pieces and split them into two
- Line a baking sheet with parchment paper and lay out the pita slices so they don’t overlap
- Brush the pita with olive oil and sprinkle with cumin and salt
- Bake for 7 to 10 minutes until brown
Roasted Red Pepper and White Bean Dip
- 1 Can of Cannelini or white navy beans, rinsed and patted dried
- 1 jar of roasted red peppers – patted dry ( feel free to roast your own peppers as a substitute )
- 1 juice of one half lemon
- 2 cloves of garlic minced
- 4-8 dashes of hot sauce
- 3 oz of cream cheese
- salt and pepper to taste
- Combine all the ingredients in a food processor or a blender and puree until smooth
- Chill until ready to serve.