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White Bean & Artichoke Dip w/ Pita Chips




Source of Recipe


cleverchef






List of Ingredients



• 4 rounds (7 to 8 inches) pita breads, sliced into 8 triangles, each triangle separated into 2 pieces
  
• 5 tablespoons olive oil, more for drizzling
  
• cayenne
  
• kosher salt
  
• freshly ground black pepper
  
• 15-1/2 ounces canned cannellini beans, drained and rinsed
  
• 14-1/2 ounces canned artichoke hearts, drained and rinsed
  
• 1 small garlic clove, chopped
  
• 2 tablespoons fresh lemon juice
  
• 3 tablespoons freshly grated parmesan cheese
  
• 1 teaspoon chopped fresh rosemary
  






Instructions



1. Adjust an oven rack to the upper-middle position and heat the broiler to high. Toss the pita pieces with 3 Tbs. of the oil, a pinch of cayenne, and a generous amount of salt and pepper. Lay the pieces flat on two baking sheets. When the broiler is hot, put the pita pieces in the oven. After 2 minutes, flip them with tongs. Broil until crisp and browned, another 2 minutes, Turn off the broiler and let the chips sit for 2 minutes in the closed oven. Remove and let cool.
   
2. Meanwhile, in a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the remaining 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with the chips.
   






Final Comments


Yields: 2 cups