LEMON-BASIL ARTICHOKE BEAN DIP & BASIL PITA CHIPS
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.
Provided by Raven Higheagle @ravenhigheagle
Categories Dips
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with aluminum foil.
- Slice pita bread into triangular wedges.
- Spread out in an even layer on baking sheet and brush with olive oil
- Sprinkle with salt, pepper, garlic powder and basil.
- Bake for 7-8 minutes or until golden brown.
- Keep an eye on them; they go from perfect to burnt very quickly.
- For the dip: Place the basil, onion, and garlic in a food processor and pulse until finely chopped.
- Add artichoke hearts and beans and puree until it smooth's out.
- Pulse in lemon juice until smooth
- Add salt, pepper, and cheese, and puree for 1 minute.
- Serve with pita chips and store leftovers in the fridge in an air-tight container.
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