Lemon Basil Artichoke Bean Dip Basil Pita Chips Recipes

LEMONY ARTICHOKE WHITE BEAN DIP

Steps:

• Place drained, rinsed white beans in a food processor (or use a Vita mix- for ultra-creamy!), add garlic, drained aritchoke hearts, tahini paste, salt, pepper and 2/3 rds of the lemon zest. Add 1 tabblespoon olive oil and 3-4 tablespoons of the marinade ( start with 3) and puree until ultra-smooth. In a food processor, this may take up to 2 minutes! You want this as creamy as possible.
• Taste and adjust salt, adding more to taste. For a "looser" dip, add a little more marinade, a tablespoon at a time.
• Spoon Artichoke dip into medium-sized shallow bowl and with the back of a spoon, swirl a circular "well" into it, where the olive oil will go. See photos.
• Drizzle a couple tablespoons olive oil into the "well", sprinkle with chili flakes snf scatter with fresh herbs and the remaining lemon zest.
• Serve with crackers, veggies, chips, or toasty pita bread.

WHITE BEAN DIP WITH PITA CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
• Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
• Serve the pita toasts warm or at room temperature alongside the bean puree.

BASIL PARMESAN DIP WITH PITA CHIPS

Steps:

• Preheat oven to 375°.
• Split pitas; cut each half into 8 wedges. Place wedges on a baking sheet. Coat with cooking spray; sprinkle with 1/4 teaspoon pepper and salt. Bake at 375° for 12 minutes or until crisp.
• Combine remaining 1/4 teaspoon pepper, basil, and next 4 ingredients (through garlic) in a blender or food processor; process until smooth.
• Scrape into a serving bowl using a rubber spatula. Garnish with basil sprigs, if desired. Serve with pita chips.

BASIL WHITE BEAN DIP

Steps:

• Place the first five ingredients in a food processor; pulse until beans are coarsely chopped. Add oil; process until blended. Add tomato and basil; pulse to combine. Serve with pita chips.

LEMON BASIL WHITE BEAN DIP

Steps:

• In a medium saucepan over medium-high heat, combine the beans, chicken stock and garlic.
• Simmer for 5 minutes.
• Remove from heat and stir in Parmesan.
• Let the mixture cool for 10 minutes. In a food processor, blend the cooled mixture until smooth.
• Chop the basil finely and stir into the mixture along with the lemon juice and the pepper.
• Serve in a bowl, garnished with basil leaves.
• If you prefer a chunkier version, simply don't puree the beans as long, or puree half the beans and mix in the remaining whole beans by hand.

SMASHED CHICKPEA, BASIL, AND RADISH DIP WITH PITA CHIPS

Steps:

• Lightly mash chickpeas, oil, 1 teaspoon salt, and 3/4 teaspoon pepper in a bowl until creamy but still chunky. Stir in basil, radishes, garlic, and lemon juice. Stir in reserved chickpea liquid, 1 tablespoon at a time, until dip holds together. Refrigerate for at least 30 minutes. Serve with pita chips.