White Bean and Artichoke Dip Recipe with Whole Wheat Tortilla Chips

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.)

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)

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

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.

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
White Bean Roasted Red Pepper Dip from Smitten Kitchen
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

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.

Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Diabetes Friendly Recipes