Lemon Basil Artichoke Bean Dip Basil Pita Chips Food

HERB ARTICHOKE WHITE BEAN DIP

Steps:

• Place ARTICHOKES, WHITE BEANS, OLIVE OIL, LEMON JUICE, FRESH HERBS, and BLACK PEPPER in food processor fitted with the chopping blade.
• Pulse ingredients until creamy. Add fresh HERBS and pulse to combine.
• Fold in FETA CHEESE. Add SALT and PEPPER to taste.
• Serve immediately or refrigerate in an airtight container up to 5 days.

WHITE BEAN ARTICHOKE DIP

Steps:

• Place the white beans, garlic, artichokes and marinade in the food processor and blend for 1 minute. Slowly add the 2 Tablespoons of extra virgin olive oil as you run the motor and blend for another 1 minute or until the dip begins to become smooth and creamy. Add the basil leaves, cayenne pepper, lemon juice and continue to blend until well combined and creamy. Add the salt and pepper to taste.
• Put the dip into a serving bowl and garnish with fresh basil, parsley and lemon zest. Serve with pita chips and vegetables.

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.

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.

SPINACH, ARTICHOKE AND BACON DIP WITH CRISPY PITAS

Steps:

• Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.
• Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.
• Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.

BASIL PARMESAN DIP (COOKING LIGHT)

Steps:

• Place all ingredients in food processor or blender and process until smooth.
• Serve with pita chips, bagel crisps, or bread cubes. Or use instead of mayonnaise on a turkey sandwich.

WHITE BEAN DIP WITH PITA CHIPS

Steps:

• Preheat oven to 400 degrees.
• Cut each pita half into 8 wedges and arrange over a large baking sheet.
• Brush the pita wedges with 2 tbs of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper.
• Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
• Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining salt and pepper.
• Pulse on and off until the mixture is coarsley chopped.
• With the machine running (puree), stream in the remaining 1/3 C olive oil until the mixture is creamy.
• Season the dip with more salt and pepper to taste.
• Serve with warm or room temp pita crisps.

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.