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RECIPES.

Cannellini Bean Dip and Pita Triangles

4 Pita Breads

2 tablespoons plus 1/3 cup Extra Virgin Olive Oil

1 tsp dried Mediterrean Oregano leaves

1   tsp course Kosher Salt or to taste

1 15oz can cannellini beans, drained and rinsed

1/4 cup fresh  Cilantro Leaves

2TBL fresh  LimeJuice (or Lemon juice)

1 clove Garlic, minced

1/2 Fresh Jalopeno pepper, deseeded to your taste

(some are hot, be careful)

Preheat oven to 400* F for baking.

Cut each pita half  into 8 wedges,  or into bite-size wedges.

Brush the wedges with 2  olive oil, then sprinkle lightly with oregano and salt  and arrange wedges evenly over a large, ungreased baking sheet.

Bake for approximately 6-8 minutes.

Remove baking sheet from oven, turn pita wedges and bake further 6 - 8 mins until crisp and golden.

In bowl of  food processor, combine beans, cilantro,  lime juice, garlic and a good pinch of the remaining salt  (or to taste).

Pulse until  mixture is coarsely chopped.

With  food processor running, slowly mix in the remaining  olive oil (should be about a 1/3 of a cup) until the mixture is creamy.

Season the puree with more salt  to taste, then transfer  to a small bowl.

Serve with warm fresh-baked pita wedges

(Can be made a day ahead. Store pitas in airtight container and bean puree in refrigerator. Serve at room temp)

Limes, Jalopeno peppers and cilantro are all much used ingredients in the Tropics.

Try this dip with 'Bammy" the Jamaican casava bread.