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White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips is easy and perfect for entertaining! #TheNancysDifference #sponsored #ad


Total time

0 minutes


  • flatbread CHIPS
  • 2 packages (each 8.8 ounce) naan flatbread or 4 pieces
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons fresh rosemary
  • coarse sea salt
  • 2 cans (14-ounce each) artichoke hearts, drained and patted dry
  • 1 15-ounce) cannellini beans (15-ounce) cannellini beans (drained and rinsed)
  • 1 cup Nancy's Cottage Cheese
  • 3 cloves garlic (minced)
  • 2 tablespoons fresh parsley
  • 2 teaspoons dried Italian seasoning
  • salt and freshly ground black pepper (to taste)
  • olive oil, for drizzling
  • rosemary sprigs (for garnish)


  2. Preheat oven to 400 degrees. Cut each piece of flatbread into 6-8 pieces each. Place on a nonstick baking sheet.
  3. Brush each piece with olive oil, sprinkle with rosemary and coarse sea salt to taste.
  4. Bake for 12-13 minutes or until lightly browned and crisp. (Chips will crisp up a bit more as they cool.)
  6. While flatbread is baking, make the spread:
  7. Place one can of artichoke hearts in the food processor. Coarsely chop the other and set aside.
  8. 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.
  9. Transfer to a serving bowl and drizzle with a little olive oil. Garnish with a sprig of rosemary. Serve spread with flatbread chips.

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