Friday, December 07, 2007

White Bean and Artichoke Dip Recipe with Whole Wheat Tortilla Chips

White Bean and Artichoke Dip
(Update 2009: Kalyn's Kitchen is part of Holiday 2009 at Oprah.com, and this is one of the recipes being featured there. Welcome to anyone visiting from Oprah.com!)

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 found this new type of whole wheat flour tortillas at my grocery store and used them to make the tortilla chips, which made this already low-glycemic recipe even better for someone who's following the South Beach Diet. These are really big tortillas with only six carbs and lots of fiber. You could also use whole wheat pita bread, or even use regular tortilla chips if you're not worried about the glycemic index.


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 flour tortillas (can also use pita bread)
olive oil for brushing on tortillas (I used a mister)
salt for sprinkling on tortillas (I used Vege-Sal)

Dip Ingredients:
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

Instructions:
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.



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South Beach Suggestions:
This dip with 100% whole wheat tortilla chips (or pita bread) is a good choice for phase 2 or 3 of the South Beach Diet. This would make a great side dish with something like American Greek Salad or Wanna-Be Greek Salad.

More Tasty and Festive Dips with Beans:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Slow Roasted Tomato Hummus
White Bean Dip and Baked Wonton Chips from The Unemployed Cook
Roasted Garlic, Pepper, and White Bean Dip from Daily Unadventures in Cooking
White Bean Puree with Polenta Crackers from Brownie Points
Roasted Garlic, Artichoke, and White Bean Spread from Gluten-Free Bay
White Bean Puree with Sun-Dried Tomatoes from Well Fed
Hummus Dilettante from Desert Candy
Hummus from Simply Recipes
Green Onion Hummus from Je Mange la Ville
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27 comments:

Peter M said...

A wonderful combination of artichokes and beans. Who said dips are only for summer?

Mallika said...

Yum Kalyn. This sounds absolutely delicious and very simple to make. My husband can't bear the sight of white beans but this is a good way to disguise them... ha ha!

Andrea said...

Kalyn, thanks for this recipe! It looks fabulous. I have been making a lot of hummus lately, and this will be a nice change-up, especially for my vegan son to enjoy when he comes home to visit.

warm regards;
Andrea

David said...

I love whole wheat tortillas! Does that make me a good accompaniment, or a dip, too?

MyKitchenInHalfCups said...

Wonderful! Always in the market for the low fat dips!! And I'm always happy for beans.

meeso said...

This sounds really good!

Cheryl said...

Thanks for the great recipe. I can't wait to try this one. I have a few parties coming up and this will be perfect!

cookiecrumb said...

I have to say, this sounds wonderful. Thanks.

burcu said...

Yummm. This sounds really delicious! Thanks for the recipe.

Kalyn said...

So glad everyone likes the sound of this, I loved it! And I do think it would be great fun to watch people as they eat it and try to figure out what it is, aren't I devious.

David, you are definitely a good accompaniment, not a dip!

*kel said...

kalyn, happy birthday!!!

Kalyn said...

Thanks Kel! I'm trying to ignore this birthday since next year is a biggie!

Deborah Dowd said...

Artichoks and beans- what's not to love? This sounds like a great and healthy game day snack!

Lydia said...

I love this recipe -- it combines two wonderful dips (white bean and artichoke) into one! So clever.

Christine said...

Great recipe Kalyn. I'll make this when the crowds come for Christmas.

Elise said...

What a great combination. Sometimes white bean dips on their own can be a bit dull. I love the incorporation of the artichokes. I might even sprinkle some paprika on it. Would be great with tortilla chips made from corn tortillas.

Annie said...

Oh my yum!!

myfrenchkitchen said...

I love the white bean and archichoke combination...looks great!
Ronell

Mimi said...

I've been craving something like this, Kalyn.

Simona said...

I just bought a can of artichoke hearts and was wondering what to do with it: here's the answer!

Jeanne said...

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...)

Laurie Constantino said...

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

Jan said...

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!

boiester said...

Do you ever serve this dip with chickpea bread?

Kalyn said...

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.

AnnieB said...

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!

Kalyn said...

Annie, glad to hear it worked for you!

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