White Bean and Sun-Dried Tomato Dip with Homemade Chips
3
Points®
Total time: 22 min • Prep: 14 min • Cook: 8 min • Serves: 8 • Difficulty: Easy
Whip out the food processor for this winner: a creamy, garlicky dip rich with white beans and sun-dried tomatoes.
Ingredients
Whole wheat tortilla
6 medium, cut into 8 wedges each
Table salt
⅛ tsp(s), or to taste
Canned white beans
30 oz, drained and rinsed
Sun-dried tomatoes (without oil)
⅔ cup(s), or less to taste
Fat free sour cream
¼ cup(s)
Fresh lemon juice
1 tbsp(s)
Garlic powder
1 tsp(s)
Cumin seeds
1 tsp(s)
Onion powder
½ tsp(s)
Table salt
⅛ tsp(s), or to taste
Instructions
1
Preheat oven to 400ºF.
2
Arrange tortilla wedges on a large baking sheet; coat with cooking spray and then season with salt. Bake until golden brown and crisp, about 6 to 8 minutes.
3
Meanwhile, combine beans, tomatoes, sour cream, lemon juice, garlic powder, cumin and onion powder in a food processor; process until smooth and then season with salt. Serve dip with chips on the side. Yields 6 chips and about 1/4 cup of dip per serving.
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