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Photo of White Bean and Sun-Dried Tomato Dip with Homemade Chips by WW

White Bean and Sun-Dried Tomato Dip with Homemade Chips

3
Points® value
Total Time
22 min
Prep
14 min
Cook
8 min
Serves
8
Difficulty
Easy
Whip out the food processor for this winner: a creamy, garlicky dip rich with white beans and sun-dried tomatoes.

Ingredients

Whole wheat tortilla

6 medium, cut into 8 wedges each

Table salt

⅛ tsp(s), 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(s)

Garlic powder

1 tsp(s)

Cumin seeds

1 tsp(s)

Onion powder

½ tsp(s)

Table salt

⅛ tsp(s), 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; 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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