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    YOU ARE HERE: Home » Recipes » Appetizers and Snacks » White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips

    By Carol · Published: Oct 14, 2017 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips

    Jump to Recipe
    5 from 1 vote
    30 minutes

    White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips is an easy and elegant appetizer that’s perfect for entertaining or a wholesome snack any time of day!

    Photo of White Bean and Artichoke Spread with Rosemary Sea Salt Flatbread Chips on gray background garnished with fresh rosemary.

    It’s getting close to that time of year when many of us start thinking about menus for holiday parties and entertaining.  Or, we just want to have something nice to serve as a snack to visiting family and friends.

    White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips is your answer!

    How to make White Bean Artichoke Spread:

    • You can make the spread up to two days ahead.
    • Gather together the ingredients:
      • Artichoke hearts
      • Cannellini beans
      • Cottage cheese
      • Garlic
      • Parsley
      • Italian seasoning
      • salt and freshly ground black pepper
      • Olive oil, for drizzling
      • Rosemary sprigs, for garnish
    • Combine everything in a food processor.

    Photo of White Bean Artichoke Spread in food processor.

    • Place in a serving bowl.
    • Drizzle a little olive oil over the top and that is IT!  Seriously!

    How to make Rosemary Sea Salt Flatbread Chips:

    • The chips require only a little prep work and baking.
    • You can chop the rosemary ahead of time, place it in the olive oil and store in the refrigerator for up to a day.  Allow it to come to room temperature before brushing on the oil.
    • Cut each piece of flatbread into 6-8 wedges each.
    • Place on a baking sheet.
    • Brush with the olive oil and rosemary combination.

    Photo of flatbread chips being brushed with olive oil and rosemary.

    • Bake at 400 degrees for 12 to 13 minutes or until lightly browned and crispy.
    • Sprinkle with coarse sea salt.

    Photo of Rosemary Sea Salt Flatbread Chips after being baked.

    • The chips will crisp up a little more as they cool.

    Photo of Rosemary Sea Salt Flatbread Chips in basket.

    That’s it!  White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips is oh so elegant, lovely and oh so easy!

    Photo of White Bean Artichoke Spread in white bowl with Rosemary Sea Salt Flatbread Chips in the background.

    Photo of White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips garnished with rosemary sprigs.

    You’ll be proud to serve this to family and friends this holiday entertaining season!

    More easy appetizer recipes you’ll love!

    • Deviled Crab-Stuffed Artichoke Bottoms
    • Shrimp Louis Cocktail
    • Creamy Shrimp Salsa Dip
    • Goat Cheese Stuffed Artichoke Bottoms
    • Crab Mango and Avocado Salad with Chile-Lime Dressing in Endive
    • Swiss Chard and Quinoa Dolmas with Tzatziki
    • Loaded Roasted Eggplant Dip (Baba Ganoush)
    White Bean and Artichoke Spread with Rosemary Sea Salt Flatbread Chips - Top Down Hero Shot

    White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips

    5 from 1 vote
    By: Carol | From A Chef's Kitchen
    White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips is an easy and elegant appetizer that's perfect for entertaining or wholesome snack any time of day!
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Appetizers and Snacks
    Cuisine Italian
    Servings 3 cups
    Calories 294 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Food Processor
    • Rimmed Sheet Pan

    Ingredients
      

    Flatbread Chips

    • 2 packages (each 8.8 ounce) naan flatbread - (or 4 pieces)
    • ⅓ cup extra-virgin olive oil
    • 2 tablespoons chopped fresh rosemary
    • Coarse sea salt

    White Bean - Artichoke Spread

    • 2 cans (each 14-ounce) artichoke hearts - drained and patted dry
    • 1 can (15-ounce) cannellini beans - or other white bean, drained and rinsed
    • 1 cup cottage cheese
    • 3 cloves garlic - minced
    • 2 tablespoons chopped fresh parsley
    • 2 teaspoons dried Italian seasoning
    • Salt and freshly ground black pepper - to taste
    • Olive oil - for drizzling
    • Rosemary sprigs - for garnish

    Instructions
     

    Flatbread Chips

    • Preheat oven to 400 degrees. Cut each piece of flatbread into 6-8 pieces each. Place on a nonstick baking sheet.
    • Brush each piece with olive oil, sprinkle with rosemary and coarse sea salt to taste.
    • Bake for 12-13 minutes or until lightly browned and crisp. (Chips will crisp up a bit more as they cool.)

    White Bean - Artichoke Spread

    • While flatbread is baking, make the spread.
    • Place one can of artichoke hearts in the food processor. Coarsely chop the other and set aside.
    • To the food processor add, beans, cottage cheese, garlic, parsley and Italian seasoning in a food processor. Process until smooth. Add the second can of artichoke hearts that you chopped and pulse to combine but don't process until smooth; leave some texture. Season to taste with salt and black pepper.
    • Transfer to a serving bowl and drizzle with a little olive oil. Garnish with a sprig of rosemary. Serve spread with flatbread chips.

    Notes

    MAKE AHEAD:  The spread can be made 2 days ahead of time.  Refrigerate until ready to serve.

    Nutrition

    Serving: 0.5cup | Calories: 294kcal | Carbohydrates: 5g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 12mg | Sodium: 265mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
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    Reader Interactions

    Comments

    1. Cheer says

      September 12, 2019 at 4:06 am

      Do you think I could use marinated artichoke hearts instead of the canned? Might just be saltier and have more oil than canned?

      Reply
      • Carol says

        September 12, 2019 at 11:35 am

        Hi, Cheer, Thanks so much for your question. I think you definitely could, however, they might have a touch more tanginess. Thanks again and hope you enjoy!

        Reply
    2. Anonymous says

      February 21, 2019 at 11:13 pm

      5 stars

      Reply
    3. Rebecca says

      October 29, 2017 at 5:11 pm

      Wondering if I could make this with ricotta instead of cottage cheese. Would it be too sweet?

      Reply
      • Carol says

        October 29, 2017 at 7:20 pm

        Hi, Rebecca, I think it would work, but do encourage you to try the cottage cheese. Nancy’s also makes cream cheese. I would opt for that before ricotta. Thanks so much for your great question. Let me know how it works.

        Reply
    4. Mary says

      October 18, 2017 at 4:10 pm

      Headed to a going away party this weekend and have to bring a dip. This is going to be it! Thanks.

      Reply
      • Carol says

        October 18, 2017 at 8:25 pm

        Hi, Mary, Thanks so much and hope you enjoy!

        Reply
    5. Ben Myhre says

      October 17, 2017 at 7:19 am

      This looks like it would be a scrummy appetizer or snack.

      Reply

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    850 shares