White Bean & Artichoke Dip with Pita Chips
4 whole wheat Pita Rounds
5 tbsp olive oil
Salt and freshly ground pepper
1 can cannellini beans
1 can artichoke hearts
1 small clove garlic, chopped
2 tbp fresh lemon juice
3 tbs freshly grated parmigiano reggiano
1 tsp chopped fresh rosemary
Adjust oven rack to upper middle position and heat broiler to high. Toss the pita pieces with 3 tbsp of oil, a pinch of cayenne, and a generous amount of salt and pepper.
Lay the pieces flat on two baking sheets. When broiler is hot, put pita pieces in oven. After 2 minutes, flip them with tongs. Broil until crisp and browned, another 2 minutes. Turn off the broiler and let chips sit for 2 minutes in closed oven. Remove and let cool.
Meanwhile, in food processor, blend beans, artichoke hearts, garlic and lemon juice ot smooth paste. With processor running, add the remaining 2 tbsp oil. If needed, add 1-2 tbsp water to get a smooth consistency. Blend in the cheese and rosemary. Season with salt and pepper. Transfer to medium bowl, sprinkle with 2 generous pinches of cayenne and drizzle with a bit of oil. Serve with chips.