Lemon-Basil Artichoke Bean Dip & Basil Pita Chips

Raven Higheagle

By
@ravenhigheagle

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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Rating:

Serves:

Makes 3 1/2 Cups Dip & About 64 Chips

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

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 small
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

Directions Step-By-Step

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.

About this Recipe