Sun-Dried Tomato Dip with Oven Roasted Corn Chips
Ingredients
Yield: 8 servings
1 15-ounce can cannellini beans
1 tablespoon canola oil
2 cloves garlic; minced
2 tablespoons lime juice
3 tablespoons sun-dried tomatoes; chopped
Chips
4 6-inch corn tortillas
⅛ teaspoon Kosher Salt
1 tablespoon canola oil
Nutrition information
Serving size: ½ cup
Calories: 123
Total Fat: 4.6 g
Saturated Fat: 0.3 g
Monounsaturated Fat: 2.5 g
Sodium: 163.5 mg
Total Carbohydrate: 18.0 g
Dietary Fiber: 3.2 g
Sugars: 14.8 g
Protein: 4.3 g
Source: Eat, Drink, and Be Healthy. Walter Willett, MD, DrPH and Patrick Skerrett
Instructions
1. Preheat oven to 350 degrees. Lightly coat a large baking sheet with canola oil
2. To make tortilla chips, brush each tortilla with a small amount of canola oil and stack the tortillas on top of each other. Cut the stack in half then into quarters. Place triangles oiled side up on a baking sheet. Sprinkle with salt and bake for 8 to 12 minutes or until crisp.
3. To make the dip, drain the beans through a colander over a bowl, reserving ¼ of the liquid. Place the beans, oil, garlic, lime juice, salt, and sun-dried tomatoes in a food processor and process until the mixture resembles coarse meal. Add the reserved bean liquid and process into a smooth paste. If the mixture is too thick, add water until desired consistency reached.