Ingredients: |
Ingredients: 4 pita rounds (7 to 8 inches) sliced into 8 triangles, each triangle separated into 2 pieces
5 tbsp olive oil; more for drizzling
Cayenne
Kosher salt and freshly ground black pepper
1 can (15 1/2 oz) cannellini beans, drained and rinsed
1 can (14 1/2 oz) artichoke hearts, drained and rinsed
1 small clove garlic, chopped
2 tbsp fresh lemon juice
3 tbsp freshly grated parmigiano reggiano
1 tsp chopped fresh rosemary
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Directions: |
Directions:Adjust an oven rack to the upper-middle position and heat the broiler to high. Toss the pita pieces with 3 tbsp 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.
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 tbsp oil. If needed, add 1 to 2 tbsp 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.
*You can make the chips a day ahead, cool completely, and store in an airtight container.
*You can also make the dip a day ahead and refrigerate it; bring it to room temperature before serving. |
This recipe for White Bean & Artichoke Dip is from