Ingredients:
- 1 bag Stacy’s® Simply Naked® Pita Chips
- 1/4 cup olive oil
- 1 tbsp chopped fresh rosemary
- 2 cloves garlic, minced
- 2(14oz.) cans cannellini beans, drained
- 2 tsp lemon juice
- 1/2 tsp kosher Salt
- 1/4 tsp ground black pepper
- 1/4 cup dried cranberries, chopped
How to make it:
- In a skillet, heat olive oil, garlic and rosemary on low heat for about 10 minutes.
- Put the cannellini beans and olive oil mix into a food processor and puree until smooth, add the lemon juice during this as well.
- Thin it out if needed by adding a few teaspoons of water.
- Add the cranberries and pulse just until mixed in.
- Season with salt and pepper.
- Garnish the dip with olive oil and cranberries and enjoy with Stacy’s® Simply Naked® Pita Chips.
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