I stepped out of my comfort zone with my Lemon-Basil & Artichoke Bean Dip. The truth is, I’m not crazy about lemon, especially in savory dishes. I can tolerate a lemon cake, but start putting lemon in my pasta, and I get angry. However, it is spring, and bright flavors like lemons are in high demand. So, I decided to put my feelings aside and give some new vibrant and tangy flavors a chance.
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. Did I just step over the line for some of you? Have I suddenly turned into a Fancy-Pants Cookie? No, don’t be deceived. Homemade pita chips are easy-peasy, and you can make ‘em in about 10 minutes.
But when you come around to a party or work with sophisticated Lemon-Basil & Artichoke Bean Dip AND your own homemade pita chips, people are going to be floored. They’ll think you turned into Giada De Laurentiis overnight, and they’ll ask when you’re opening up your new bistro. Only you will know how quick and easy this elegant and flavorful snack was to whip up.
I am glad I gave some new flavors a chance today because this dip couldn’t have turned out any tastier or better for springtime. I love the tanginess, and the fact that it’s good for you too. What more could you want from a seasonal snack?
A Few Tips Before You Get Cooking:
- You can use parmesan cheese in place of asiago if you like, but it will be a bit stronger.
- Parsley would work if you don’t like basil.
- Other great dipping options include: tortilla chips, crackers, pretzels, veggies, and crusty bread.
- Mix this in with hot pasta to create an instant sauce.
- Also try spreading it on sandwiches and wraps.
Lemon-Basil & Artichoke Bean Dip with Oven-Baked Basil Pita Chips
By The Smart Cookie Cook
For the chips
- 1 8-oz. package Joseph’s Flax Oat Bran & Whole Wheat Pita Bread (6 loaves)
- 1 tbsp. olive oil
- ¼ tsp. salt
- 1/8 tsp. black pepper
- 2 tsp. garlic powder
- 2 tsp. finely chopped fresh basil
For the dip
- 2 oz. fresh basil
- 1 small yellow onion
- 2 tsp. minced garlic
- 1 14-oz. can artichoke hearts, drained and rinsed
- 2 16-oz. cans white beans, drained and rinsed
- 2 tbsp. lemon juice
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ cup shredded asiago cheese
- 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 smooths 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.