Garlicky Bean Dip with Sesame Wonton Crisps
If you're looking for a healthy, easy-to-make snack, then you'll want to try this zesty, make-ahead dip. 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.
Canned cannellini beans
15½ oz, rinsed and drained
1 large clove(s)
1½ tsp, fresh, finely chopped
Fresh lemon juice
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
- 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.
- 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.