Garlicky bean dip with sesame wonton crisps

SmartPoints® value per serving
Total Time
10 min
5 min
5 min
If you're looking for a healthy, easy-to-make snack, then you'll want to try this zesty, make-ahead dip. Cannellini beans combine with garlic, lemon juice and rosemary for a delicious dip that can be made in just 10 minutes. Pick up some packaged baby-cut carrots, celery sticks, and jicama sticks — they’re the perfect no-cook, no-fuss dippers for this boldly flavored bean dip. Any type of white beans can be used in place of the cannellini. For added flavor, you can sauté the garlic in olive oil before adding to the dish. Garnish with fresh rosemary and sprinkle with paprika, if desired.


Wonton wrapper(s)

12 item(s)

Sesame seeds

1 tsp

Table salt

¾ tsp

Canned cannellini beans

15½ oz, rinsed and drained

Garlic clove(s)

1 large clove(s)


1½ tsp, fresh, finely chopped

Lemon juice canned or bottled

1½ tsp

Olive oil

1½ tsp


½ tsp

Black pepper

¼ tsp


  1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
  2. Stack the wonton wrappers and cut in half on a diagonal. Arrange the wontons, in one layer, on the prepared baking sheet. Lightly spray with nonstick spray; sprinkle with the sesame seeds and 1/4 teaspoon of the salt. Bake until golden and crispy, about 5 minutes.
  3. Meanwhile, to make the dip, combine the beans, garlic, rosemary, lemon juice, oil, paprika, pepper, and the remaining 1/2 teaspoon salt in a food processor and puree. Transfer the dip to a serving bowl and serve with the wonton crisps. Yields 1/4 cup dip and 6 crisps per serving.