Fresh Lemon Artichoke Dip

 Fresh Lemon Artichoke Dip

1 garlic clove, peeled

1 shallot, peeled

2 TB fresh lemon juice

1/2 c plain greek yogart

1 TB apple cider vinegar

1/3 C great northern beans

1/4 tsp sea salt

1/2 tsp mustard

1/4 tsp fresh pepper

4 oz. can of chopped green chilies

2 1/2 C canned artichoke hearts, drained

With a food processor running, drop garlic clove and process until minced. Turn off processor, scrape down sides of bowl, add remaining ingredients except artichokes and process until well combined. Add artichokes and process briefly so that small chunks remain. Season to taste with additional salt and pepper.

Makes 3 Cups. Serve with Homemade Pita chips.

 Homemade Pita Chips (kind of)

 6-8  small pita pockets

Split each pita into 2 rounds , Place rough side up on cookie sheet. Pour olive oil into a small bowl. Use a pastry brush to spread the oil onto the pita rounds evenly. Sprinkle lightly with an all-purpose seasoning blend, Cut into small triangles and bake at 350 degrees for 6-8 minutes or until lightly browned. Baking time will vary according to the thickness of your pitas. Remove from oven, cool and serve.

.