Pita Chip Lady White Bean Dip w/ Cranberries

If you have been following me forever (16 years), then you know on my website and on my instagram it clearly states that "I AM NOT THE PITA CHIP LADY".

Her name is Stacy, my name is Stacey (same sound, different spelling).   

Over the years, people have confused me with the other Stacy, the one who sells snacks.

The "Snacks" in my name is a verb.   eg. I eat, I snack. 

It is not a noun.  I don't sell snacks, as many have inquired.

I used to receive emails back when I first started blogging that people were angry that they received a bag of pita chips and they were all broken.  Sometimes, I would have some fun with them, and keep the conversation going.......other times I would refer them to Stacy's Snacks and their customer service dept.

It hasn't happened in years, until the other night at an event.  A woman kept telling me how much she loved my pita chips and my white bean dip.   At first, I asked her which one on my blog she made, and she said she loved the white bean with cranberry.

Huh?  I didn't remember that one.

After a little more conversation, I realized she had the wrong Stacy/Stacey.    I never said anything to her, I let her keep on complimenting me and my dip and chips.

When I got home, I decided to look up the actual recipe for the cranberry white bean dip.....and though it is not sold anywhere, there is a recipe on the pita chip lady's website.

So I made it, and I really liked it.

I used my homemade pita bread, and my cranberry relish I had in the freezer from Thanksgiving.

Here's the recipe: (adapted from Stacy's Pita Chips Tasty Rewards) *(if serving a crowd, use 2 cans of white beans and double everything in the recipe)

1 can of cannellini beans, rinsed and drained

1 tbsp of fresh rosemary

2 garlic cloves, chopped

4 tbsp of olive oil

sea salt

1 tbsp lemon juice

black pepper

Heat the olive oil, rosemary and garlic on low, and heat until fragrant, about 5 minutes.  Don't burn the garlic please.

Place the rinsed beans in a food processor and add in lemon juice, salt & pepper.

Pour the warmed olive oil with garlic and rosemary over the beans and pulse until smooth.  
Taste for seasoning.

You don't have to serve the cranberry relish on top, but it is a wonderful contrast and flavor.

Drizzle with more olive oil before serving, and serve with warm pita chips (or the bagged kind!).

Best at room temperature.

So the end of the story is......I guess I really am the pita chip lady after all.   :)