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
⅛ tsp, or to taste
Canned white beans
30 oz, drained and rinsed
Sun-dried tomatoes (without oil)
⅔ 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
⅛ 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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