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White Bean and Artichoke Spread with Rosemary Sea Salt Flatbread Chips.
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5 from 1 vote

White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizers and Snacks
Cuisine: Italian
Diet: Vegetarian
Servings: 3 cups
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Flatbread Chips

  • 2 packages (each 8.8 ounce) naan flatbread (or 4 pieces)
  • 1/3 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