1/4 cup soft bread crumbs
2 tablespoons dry white wine
19 ounces canned cannellini beans, rinsed and drained
1/4 cup slivered almonds, toasted
3 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon ground red pepper
2 teaspoons snipped fresh oregano or basil
toasted pita chips
Combine bread crumbs and wine in a small bowl; set aside. Combine beans, almonds, garlic, lemon juice, olive oil, ground red pepper, and 1/4 teaspoon salt in a food processor bowl. Cover and process until almost smooth. Add bread crumb mixture. Cover and process until smooth. Stir in snipped oregano or basil. If desired, cover and refrigerate for 3 to 24 hours to blend flavors.
Serve with toasted pita chips.