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Lemon-Basil Artichoke Bean Dip & Basil Pita Chips

Raven Higheagle


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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Makes 3 1/2 Cups Dip & About 64 Chips
20 Min



  • 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
  • 1/8 tsp
  • 2 tsp
    garlic powder
  • 2 tsp
    finely chopped fresh basil

  • 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
  • 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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