Today I taped a segment for my local television news channel’s answer to the Food Network, “What’s Cooking”. I haven’t seen it yet (it airs the weekend of January 8-9), but as promised, I’m posting the recipes here. My Lemony White Bean Dip with Basil (or parsley on the show since EVERY store in my town was out of fresh basil!) is a low-fat, delicious dip to serve with homemade tortilla chips, which are easier to make than you think.
So dig in…it’s good for you!
Lemony-White Bean & Basil Dip
Makes about 2 cups
2 cloves garlic, peeled
2 cans white cannellini beans, drained and rinsed
1 lemon, zested and juiced
½ cup of fresh basil leaves, cut into ribbons
Olive oil
Salt and pepper
Place the garlic in the work bowl of a food processor fitted with the metal blade. Pulse several times until finely minced.
Add the beans and the lemon juice and zest to the work bowl and puree.
With the blades running, add olive oil in a steady stream and process until creamy and smooth.
Place bean dip in a bowl and stir in basil, salt and pepper. Serve with fresh vegetables or homemade whole wheat tortilla chips.
Homemade Whole Grain Tortilla Chips
Makes 4 dozen chips
6 – 6” whole grain tortillas, cut into 8 triangle-shaped wedges
Olive oil
Salt
Garlic powder or grated parmesan cheese (optional)
Preheat oven to 400 degrees.
Line two large baking sheets with tin foil and arrange tortilla triangles in a single layer.
Brush each side with olive oil and sprinkle generously with salt.
If desired, sprinkle lightly with garlic powder or parmesan cheese.
Bake for 6-7 minutes, or until chips are lightly browned and crispy. Serve warm or at room temperature with bean dip or salsa.
Tags: baked tortilla chips, bean dip, healthy dips, homemade tortilla chips, News Channel 12 Connecticut, What's Cooking television show, white beans
