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White Bean and Artichoke Dip with Homemade Whole Wheat Tortilla Chips

White Bean and Artichoke Dip with Homemade Whole Wheat Tortilla Chips
  • Category


  • Cusine



6-8 whole wheat low-carb flour tortillas

olive oil for brushing on tortillas

salt for sprinkling on tortillas

1 can cannellini beans

1 can

1 small clove garlic, chopped

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

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 whole wheat low-carb flour tortillas 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, sprinkle with salt. 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.