lemon-basil artichoke bean dip & basil pita chips

Name: Lemon-Basil Artichoke Bean Dip & Basil Pita Chips
Prep time: 20 min
Cuisine: American
Ingredients: FOR THE CHIPS; 1 package(s) joseph’s flax oat bran & whole wheat pita bread (6 loaves) or whole wheat pita bread (6 loaves); 1 tablespoon(s) olive oil; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 2 teaspoon(s) garlic powder; 2 teaspoon(s) finely chopped fresh basil; FOR THE DIP; 2 ounce(s) fresh basil; 1 small yellow onion; 2 teaspoon(s) minced garlic; 1 - 14-oz. can artichoke hearts, drained and rinsed; 2 - 16-oz. cans white beans, drained and rinsed; 2 tablespoon(s) fresh lemon juice; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 1/2 cup(s) shredded asiago cheese

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

This dip is so bright and refreshing. You get a mouth-watering zing from the lemon and artichokes, but you get heartiness and creaminess from the beans. Fresh basil provides a sort of aromatic sweetness, and a little asiago provides saltiness. It’s the perfect balance of everything, creating an ultra-tangy and smooth dip that is bursting with multiple levels of flavor. Now, we’re getting real fancy today: we’re making our own pita chips. No, don’t be deceived. Homemade pita chips are easy-peasy, and you can make ‘em in about 10 minutes.

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yield serving(s)

prep time 20 Min

method Refrigerate/Freeze

Ingredients For lemon-basil artichoke bean dip & basil pita chips

FOR THE CHIPS
1 pkg

joseph’s flax oat bran & whole wheat pita bread (6 loaves) or whole wheat pita bread (6 loaves)
1 Tbsp

olive oil
1/4 tsp

salt
1/8 tsp

pepper
2 tsp

garlic powder
2 tsp

finely chopped fresh basil
FOR THE DIP
2 oz

fresh basil
1 sm

yellow onion
2 tsp

minced garlic
1

14-oz. can artichoke hearts, drained and rinsed
2

16-oz. cans white beans, drained and rinsed
2 Tbsp

fresh lemon juice
1/2 tsp

salt
1/4 tsp

black pepper
1/2 c

shredded asiago cheese

How To Make lemon-basil artichoke bean dip & basil pita chips

1
Preheat oven to 350 degrees. Line two baking sheets with aluminum foil.

2
Slice pita bread into triangular wedges.
3
Spread out in an even layer on baking sheet and brush with olive oil
4
Sprinkle with salt, pepper, garlic powder and basil.
5
Bake for 7-8 minutes or until golden brown.
6
Keep an eye on them; they go from perfect to burnt very quickly.
7
For the dip: Place the basil, onion, and garlic in a food processor and pulse until finely chopped.
8
Add artichoke hearts and beans and puree until it smooth's out.
9
Pulse in lemon juice until smooth
10
Add salt, pepper, and cheese, and puree for 1 minute.
11
Serve with pita chips and store leftovers in the fridge in an air-tight container.
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