White Bean and Artichoke Dip with Homemade Whole Wheat Tortilla Chips
You’ll love this healthier artichoke dip with white beans and homemade whole wheat tortilla chips. I use low-carb tortillas to make this a more carb-conscious choice!
(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 one week into 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 be low-glycemic and diet friendly, then I’ll be a happy woman. This recipe is my type of festive food, and again this year the wonderful Anna from Morsels and Musings is hosting a Festive Food Fair for bloggers to share special recipes, so this is my contribution. Check back at Morsels and Musings on December 14 to see the whole collection of festive foods.
I discovered this dip recipe in a cookbook I just got called Cooking New American. The book is over ten years old but it’s published by Fine Cooking Magazine, and I’m finding a lot of good recipes there. 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!”
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.
White Bean and Artichoke Dip with Whole Wheat Tortilla Chips
(Makes about 2 cups of dip, recipe from Cooking New American.)
Tortilla Chips Ingredients:
6-8 whole wheat low-carb flour tortillas (can also use low-carb pita bread)
olive oil for brushing on tortillas (I used a mister)
salt for sprinkling on tortillas (I used Vege-Sal)
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
Preheat broiler and get out a large cookie sheet for toasting tortilla chips. Brush or spray each flour tortilla with olive oil, then cut into triangles. 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. Chips will seem soft when you take them out of the oven, but they harden and crisp as they cool.Drain beans into colander and rinse well, until no foam remains. Let drain at least 5 minutes. Drain artichokes. In food processor, combine beans, artichokes, garlic, and lemon juice and blend until fairly smooth. Keep food processor motor running and add the olive oil in a stream. Add Parmesan, and finely chopped fresh rosemary and pulse about 10 times to blend. Season dip to taste with salt and fresh ground pepper.
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.
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.
More Tasty and Festive Dips with Beans:
Slow Roasted Tomato Hummus from Kalyn’s Kitchen
White Bean Dip and Baked Wonton Chips from The Unemployed Cook
Roasted Garlic, Artichoke, and White Bean Spread from Gluten-Free Bay
Hummus Dilettante from Desert Candy
Hummus from Simply Recipes
Green Onion Hummus from Je Mange la Ville