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


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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
14-oz. can artichoke hearts, drained and rinsed
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


  • 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.

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