Baked Chips with Spinach & Cannellini Bean Dip

Tuesday, July 30, 2013

Chips and dip can be healthy! That's right, I said healthy. And equally delicious too. I made this little snack to take on our little trip to the park the other day and it was perfect since it's a light and healthy version of the snack. Take a look:

Recipe by Sweet Caroline

Bake Chips
6 whole wheat flour tortillas, cut into 8 wedges
2 tablespoons olive oil
Seasonings of your choice (I used onion salt and chili powder)

Pre heat oven to 400 degrees. Place the tortilla wedges evenly in a baking sheet, drizzle olive oil on top and sprinkle seasonings. Using your hands, toss the tortilla wedges really well, everything needs to be coated with olive oil and seasoning. Bake for 4-6 minutes or until crispy but not burnt. 

4 tablespoons olive oil
2 cloves garlic, minced
2 cups spinach
1 (15 ounce) can cannellini beans, drained and rinsed
Juice and zest of one lemon
Salt and pepper

Heat 1 tablespoon of olive oil in a large skillet over medium/high heat. Add the garlic and sauté until golden in color. Add the spinach and cook until wilted. Remove from heat and let it cool. In a blender or food processor, add the cooled spinach, cannellini beans, juice and zest of one lemon, 3 tablespoons olive oil, salt and pepper. Blend until smooth. Serve with baked chips.


Lori Hart said...

Perfect snack for me!! Found you over at Fantastic Thursday. I am co-hosting Tasty Tuesdays this week and would love for you to link up this recipe.
Lori’s Culinary Creations

Miz Helen said...

This looks like a great appetizer or snack. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
Miz Helen



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