White Bean & Parsley Dip
1 package Krusteaz Whole Wheat Flatbread Mix
1/4 cup (or more) water
1 tablespoon olive oil, optional garnish
1 can (14 ounces) white beans, drained and rinsed
2 cloves minced garlic
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
2 tablespoons fresh lemon juice
1 teaspoon red pepper
- // For Flatbread: Heat oven to 475°F. Lightly grease baking sheets.
- // In medium size bowl, stir together flatbread mix and yeast (enclosed). Add warm water and oil, stirring until dough forms a ball. To activate yeast, cover dough and let rest 10-20 minutes, or until oven is hot.
- // Shape dough by dividing into 24 rounded tablespoon portions. With floured hands, pat out dough 1/8 -1/4-inch thick, forming desired shape on prepared pan(s). Bake 7-9 minutes or until edges are golden brown. Brush lightly with olive oil (optional).
- // For Bean Dip: Place beans, garlic, herbs, olive oil, lemon juice, salt and pepper in a food processor or blender. Puree until smooth. Add water as needed to obtain desired consistency. Garnish with olive oil. Serve with warm Krusteaz Whole Wheat Flatbread.
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