Recipe of the Week

WW White Beach and Sun-Dried Tomato Dip

POINTS® Value: 3
Servings: 8
Preparation Time: 14 min
Cooking Time: 8 min
Level of Difficulty: Easy
Works with Simply Filling
Whip out the food processor for this easy winner: a creamy, garlicky dip made with white beans and sun-dried tomatoes.


  • 6 medium whole wheat tortilla(s), cut into 8 wedges each
  • 3 spray(s) cooking spray
  • 1/8 tsp table salt, or to taste
  • 30 oz canned white beans, drained and rinsed
  • 2/3 cup(s) sun-dried tomatoes, without oil, or less to taste
  • 1/4 cup(s) fat-free sour cream
  • 1 Tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/8 tsp table salt, or to taste

  • Preheat oven to 400ºF.
  • 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.
  • 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.
My friend brought this over to my house over the weekend, and it was so yummy! I'll probably keep this for potlucks only as it's too tempting to overeat if I made it at home, just for us!


"One's dignity may be assaulted, vandalized and cruelly mocked, but cannot be taken away unless it is surrendered." Michael J. Fox


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