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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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

2Slice pita bread into triangular wedges.

3Spread out in an even layer on baking sheet and brush with olive oil

4Sprinkle with salt, pepper, garlic powder and basil.

5Bake for 7-8 minutes or until golden brown.

6Keep an eye on them; they go from perfect to burnt very quickly.

7For the dip:
Place the basil, onion, and garlic in a food processor and pulse until finely chopped.

8Add artichoke hearts and beans and puree until it smooth's out.

9Pulse in lemon juice until smooth

10Add salt, pepper, and cheese, and puree for 1 minute.

11Serve with pita chips and store leftovers in the fridge in an air-tight container.

About this Recipe