Garlicky bean dip with sesame wonton crisps
Canned cannellini beans
15½ oz, rinsed and drained
1 large clove(s)
1½ tsp, fresh, finely chopped
Lemon juice canned or bottled
- 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.