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

White bean and sun-dried tomato dip

6
3
3
SmartPoints® value per serving
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 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.

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