White Bean and Artichoke Dip with Homemade Whole Wheat Tortilla Chips

Ingredients

• 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 artichoke hearts
• 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

Directions

1. Heat the broiler and set out a large cookie sheet for the tortilla chips. Coat each whole wheat low-carb flour tortilla with olive oil, either brushed on or sprayed, then slice the tortillas into triangles.
2. Spread the tortilla pieces on the cookie sheet in a single layer. Broil them until toasted, about 3-4 minutes per side, keeping a close eye on them because they can go from golden to overdone fast. They may still feel a little flexible when they come out, but they will firm up and crisp as they cool. Sprinkle with salt.
3. Pour the beans into a colander and rinse thoroughly, until the foamy liquid is gone. Leave them to drain for at least 5 minutes. Drain the artichokes as well.
4. In a food processor, add the beans, artichokes, garlic, and lemon juice, then process until the mixture is mostly smooth.
5. With the food processor running, pour in the olive oil in a steady stream.
6. Add the Parmesan and finely chopped fresh rosemary, then pulse about 10 times to combine.
7. Taste the dip and season with salt and freshly ground black pepper.
8. Spoon the dip into a serving bowl, dust the top with a little paprika, and drizzle with a small amount of olive oil. Set the tortilla chips around the bowl and serve.