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

18 Pinches 1 Photo

Raven Higheagle

Prescott, AZ

Updated on Jun 3, 2014

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.

Rate

prep time 20 Min

cook time

method Refrigerate/Freeze

yield Makes 3 1/2 Cups Dip & About 64 Chips

Ingredients

FOR THE CHIPS
1 package joseph’s flax oat bran & whole wheat pita bread (6 loaves) or whole wheat pita bread (6 loaves)
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons garlic powder
2 teaspoons finely chopped fresh basil
FOR THE DIP
2 ounces fresh basil
1 small yellow onion
2 teaspoons minced garlic
1 - 14-oz. can artichoke hearts, drained and rinsed
2 - 16-oz. cans white beans, drained and rinsed
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded asiago cheese

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

Step 1

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

Step 2

Slice pita bread into triangular wedges.
Step 3

Spread out in an even layer on baking sheet and brush with olive oil
Step 4

Sprinkle with salt, pepper, garlic powder and basil.
Step 5

Bake for 7-8 minutes or until golden brown.
Step 6

Keep an eye on them; they go from perfect to burnt very quickly.
Step 7

For the dip: Place the basil, onion, and garlic in a food processor and pulse until finely chopped.
Step 8

Add artichoke hearts and beans and puree until it smooth's out.
Step 9

Pulse in lemon juice until smooth
Step 10

Add salt, pepper, and cheese, and puree for 1 minute.
Step 11

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