Jack and the Bean Dip

Ingredients:

• 1 pound cooked cannelloni beans, drained and rinsed
• 2 cloves garlic
• 2 tablespoons fresh lemon juice
• 1/3 cup olive oil, plus 4 tablespoons
• Salt
• Freshly ground black pepper
• 12 slices of Pepperidge Farm Thin Sliced White and Wheat Bread
• 1 teaspoon fresh oregano
• Crown shaped Wilton cookie cutter

Method:

1. Preheat the oven to 400 degrees Fahrenheit
2. Cut each piece of bread into pieces with a crown shaped Wilton cookie cutter
3. Arrange the crown shaped bread on a large baking sheet
4. Pour the remaining oil over the pitas
5. Toss and spread out the wedges evenly
6. Sprinkle with oregano, salt and pepper
7. Bake for 8-12 minutes or until tasted and golden in color
8. Serve the pita toasts warm or at room temperature alongside the bean puree
9. Place the beans, garlic, lemon juice, and 1/3 cup olive oil in the work bowl of a food processor
10. Pulse until the mixture is coarsely chopped
11. Season with salt and pepper, to taste
12. Transfer the bean puree into a small bowl

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