Photo of White bean and sun-dried tomato dip by WW

White bean and sun-dried tomato dip

3
Points®
Total Time
22 min
Prep
14 min
Cook
8 min
Serves
8
Difficulty
Easy
Whip out the food processor for this easy winner: a creamy, garlicky dip made with white beans and sun-dried tomatoes. We love that it comes together in about 20 minutes, and the recipe makes enough dip for 8 servings, perfect to serve as a stunning snack or appetizer. While the homemade tortilla chips roast away in the oven, simply process the white beans, sun-dried tomatoes, sour cream, lemon juice, garlic powder, ground cumin, and onion powder in the food processor until it's nice and smooth. You may already have a majority of the ingredients and spices in your fridge or pantry already, so this dip is sure to become a go-to for any impromptu gathering.

Ingredients

Whole-wheat tortilla

6 tortilla(s), 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

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 (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.