White Bean and Artichoke Dip with Whole Wheat Tortilla Chips

Kalyn's Kitchen


  • 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)
  • 15 ounces cannellini beans
  • 14 ounces artichoke hearts (I used artichoke bottoms which have hearts only, no leaves)
  • 1 clove garlic (chopped, about one tsp. chopped garlic)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil (plus more for drizzling on top)
  • 3 tablespoons grated parmesan cheese (freshly)
  • 1 teaspoon fresh rosemary (finely chopped, I used frozen rosemary, if you only have dried rosemary be sure it's completely crushed)
  • black ground pepper
  • salt
  • sweet paprika (for garnish)
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