Artichoke and Sun-Dried Tomato Dip with Naan Chips
Wine Recommendation
Matua Lighter Sauvignon Blanc
Ingredients
- 2 (8.8-oz) pkg roasted garlic naan
- ½ cup olive oil, divided
- 1 (15-oz) can cannellini beans, rinsed and drained
- 1 (14-oz) can quartered artichoke hearts, drained
- 3 Tbsp tahini
- 1 Tbsp lemon juice
- 2 cloves garlic
- ½ tsp kosher salt
- ¼ tsp pepper
- ½ cup cup drained and finely chopped oil packed sun dried tomatoes, divided
- 2 Tbsp fresh basil leaves
- 2 Tbsp toasted pine nuts
Instructions
- Preheat oven to 400°F. Cut naan into 2-inch pieces and place on lightly greased large baking sheets. Brush naan pieces with ¼ cup oil and season with salt, if desired. Bake 10 to 12 minutes or until naan is lightly browned.
- Meanwhile, process beans, artichokes, tahini, lemon juice, garlic, salt, pepper, and ¼ cup oil in a food processor until almost smooth. Stir in ¼ cup tomatoes.
- Spoon mixture into a bowl; sprinkle with ¼ cup tomatoes, basil, and nuts. Drizzle with sun-dried tomato oil (from jar), if desired. Serve with crispy naan.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
346
|
346
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 8 | 8 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 694 | 694 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 1 | 1 |
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