Search Site   
Ricotta Bruschetta
Prosciutto & Arugula Rustica Pizza
Eggs in Purgatory
Rosemary & Raspberry Balsamic Roasted Leg of Lamb
Beet Carpaccio Salad with Toasted Hazelnuts
Caprese Avocado Toast with Balsamic Glaze
Chocolate Chunk Banana Bread
Cranberry Riesling Brined Turkey
Baked Cinnamon Pudding
Bacon French Toast Bake
Sausage & Ciabatta Stuffing
Baked Pita Crisps

1/4 cup olive oil 1-1/2 teaspoons ground cumin 1-1/2 teaspoons paprika 3 pita breads (6 inches each) with pockets Kosher salt, to taste Southwest Bean Dip 2 tablespoons vegetable oil 2 cloves garlic, minced 1/2 large red bell pepper, finely chopped 1/2 medium onion, finely chopped 1-1/2 teaspoons ground cumin 1/8 to 1/4 teaspoon cayenne pepper 2 cans (15 ounces each) pinto beans, rinsed and drained 2-3 tablespoons fresh lime juice 1/4 cup packed fresh coriander sprigs, washed and spun dry 1/2 teaspoon salt 2 tablespoons water, plus additional (optional)

To make crisps: Heat oven to 400 degrees. In small bowl, mix olive oil with cumin and paprika. Split each pita bread horizontally into two rounds and brush rough sides with equal amounts of oil mixture. Cut rounds into small triangles and arrange in flat layer on large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt just out of oven. To make Southwest Bean Dip: In large skillet over high heat, heat vegetable oil until hot. Add garlic, bell pepper and onion; turn heat to low and cook until vegetables are softened, about 5 minutes. Add cumin and cayenne; cook, stirring, 1 minute. In food processor, blend beans, lime juice, coriander, salt and water until smooth, adding more water, if necessary, to achieve desired consistency. Add vegetable mixture and pulse until just combined. Serve with Baked Pita Crisps.