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Kalyn's Kitchen

White Bean and Artichoke Dip with Homemade Whole Wheat Tortilla Chips

White Bean and Artichoke Dip with Homemade Whole Wheat Tortilla Chips is a pretty healthy dipping option for party food! I use low-carb tortillas to make this a more carb-conscious choice! Use Appetizers to find more recipes like this one.

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White Bean and Artichoke Dip Recipe with Homemade Whole Wheat Tortilla Chips found on KalynsKitchen.com

(Update 2009: Kalyn’s Kitchen was part of Holiday 2009 at Oprah.com, and this is one of the recipes that was featured there. Now the recipes are no longer on the site at Oprah.com, but it was fun to have a little moment with Oprah!)

It’s December, and we’re now officially into the season of festive food. Often holiday food is loaded with a lot of fat, sugar, of empty carbs that many people would really like to avoid. I don’t believe in being a diet Nazi, and there’s no doubt this month I’ll eat plenty of things that I’d avoid other times of the year. Still, if I’m taking a dish to a holiday party and I can make something that’s interesting, tasty, and still manages to below-glycemic and at least somewhat diet friendly, then I’ll be a happy woman.

I discovered this White Bean and Artichoke Dip recipe in a cookbook called Cooking New American, published by Fine Cooking Magazine, and I’m finding a lot of good recipes there even though the book is so old it’s no longer available! All I had to see was “white bean and artichoke dip” and this recipe definitely got my attention. As usual with the recipes I find from Fine Cooking, I loved how this turned out. Not only that, I think it would be great fun for a party, since everyone will think it’s hummus, and when they take a bit their taste buds will scream, “Hey, what is that taste!”


White Bean Artichoke Dip collage photo

I used whole wheat low-carb flour tortillas to make the tortilla chips, which made this already low-glycemic recipe even better for someone who’s following any carb-conscious eating plan.  You could also use low-carb pita bread, or even use regular tortilla chips or pita bread if you’re not worried about the carbs.

More Tasty and Festive Dips:

Slow Roasted Tomato Hummus
Sheila’s Low-Carb Shrimp Dip
Amazingly Easy Greek Dip (or Salad) with Tomatoes and Feta
Southwestern Ranch Dip with Sweet Mini-Pepper Scoops
Grandma Denny’s From-Scratch Ranch-Style Vegetable Dip

White Bean and Artichoke Dip with Homemade Whole Wheat Tortilla Chips

White Bean and Artichoke Dip with Homemade Whole Wheat Tortilla Chips is a pretty healthy dipping option for party food!

Ingredients:

Tortilla Chips Ingredient

  • 6-8 whole wheat low-carb flour tortillas
  • olive oil for brushing on tortillas (I used a mister)
  • salt for sprinkling on tortillas (I used Vege-Sal)

Dip Ingredient

  • 1 can (15 oz.) cannellini beans
  • 1 can (14 oz.) artichoke hearts (I used artichoke bottoms which have hearts only, no leaves)
  • 1 small clove garlic, chopped (about one tsp. chopped garlic)
  • 2 T fresh lemon juice
  • 2 T extra virgin olive oil, plus more for drizzling on top
  • 3 T freshly grated Parmesan cheese
  • 1 tsp. finely chopped fresh rosemary (I used frozen rosemary, if you only have dried rosemary be sure it’s completely crushed)
  • salt and fresh ground black pepper to taste
  • sweet paprika, for garnish

Directions:

  1. Preheat broiler and get out a large cookie sheet for toasting tortilla chips.
  2. Brush or spray each whole wheat low-carb flour tortillas with olive oil, then cut into triangles.
  3. Arrange in single layer on cookie sheet and toast under the broiler, about 3-4 minutes per side. Watch them carefully, because they get too dark rather quickly.
  4. Chips will seem soft when you take them out of the oven, but they harden and crisp as they cool, sprinkle with salt(I used Vege-Sal).
  5. Drain beans into colander and rinse well, until no foam remains. Let drain at least 5 minutes.
  6. Drain artichokes.
  7. In food processor, combine beans, artichokes, garlic, and lemon juice and blend until fairly smooth.
  8. Keep food processor motor running and add the olive oil in a stream.
  9. Add Parmesan, and finely chopped fresh rosemary and pulse about 10 times to blend.
  10. Season dip to taste with salt and fresh ground pepper.
  11. Place dip in a serving bowl, sprinkle with a small amount of paprika and drizzle over a small amount of olive. Arrange tortilla chips around bowl and serve.

Notes:

You can also use low-carb pita bread  for this recipe.

I used frozen rosemary for this recipe.

Recipe from Cooking New American.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This dip with served with low-carb tortilla chips (or low-carb pita bread) is a good choice for phase 2 or 3 of the South Beach Diet and other low-glycemic eating plans, but too high in carbs for a traditional low-carb diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    27 Comments on “White Bean and Artichoke Dip with Homemade Whole Wheat Tortilla Chips”

  1. Annie, glad to hear it worked for you!

  2. I saw this recipe and it sounded sooooo good that I had to try it with ingredients I had on hand. I used butter beans, hearts from steamed fresh artichokes, and lime juice. I didn't have the rosemary or parmesan, so I omitted those. I didn't have tortillas or pitas, so I just had it with whole wheat toast. It was still fabulous! Next time I'll plan ahead to make it with everything else, but for now thanks for a good basic recipe that can be done in a variety of ways!

  3. Haven’t tried serving it with chickpea bread, but it would be a great idea. If anyone has a good recipe for Chickpea bread I’d love to have it. I’ve made Farinata, but it was more like a cracker than a bread.

  4. Do you ever serve this dip with chickpea bread?

  5. Fabulous and easily made, too. I used canned artichoke quarters, well-drained, because I had them in the cupboard.
    This was a big hit at a Christmas Eve appetizer party.
    Thanks for posting the recipe and inspiring me!

  6. Well, I love artichoke dip, and I love bean dip, so this has to be great. Another wonderful recipe, Kalyn!

  7. That combination of flavours sounds amazing – the perfect thing to serve people with drinks while you put the finishing touches to the meal. And I love the DIY tortilla chips! (although my personal weakness is the flaxseed tortila chips from Trader Joe’s…)