White Bean and Sun-Dried Tomato Dip

Total Time
22 min
14 min
8 min
Whip out the food processor for this easy winner: a creamy, garlicky dip made with white beans and sun-dried tomatoes.


whole wheat tortilla(s)

6 medium, cut into 8 wedges each

cooking spray

3 spray(s)

table salt

tsp, or to taste

canned white beans

30 oz, drained and rinsed

sun-dried tomatoes (without oil)

cup(s), or less to taste

fat free sour cream

¼ cup(s)

fresh lemon juice

1 Tbsp

garlic powder

1 tsp

ground cumin

1 tsp

onion powder

½ tsp

table salt

tsp, or to taste


  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 (or blender); 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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