dip - White Bean Dip with Spiced Tortilla Chips

By tinathorn

Ingredients

• SPICE BLEND
• 1 Tbl kosher salt
• 1/4 tsp Mexican chili powder
• 1/8 tsp cumin
• 1/8 tsp paprika
• TORTILLA CHIPS
• Canola oil, for frying – about 1″ high in a large pot
• 15 Corn Tortillas, cut into quarters
• 2/3 of spice blend, for seasoning
• WHITE BEAN DIP
• 1 15 oz can cannellini beans, drained and rinsed well
• 1/3 cup olive oil
• 2 small garlic cloves
• 2 Tbl chopped parsley
• Juice from 1/2 lemon
• remaining 1/3 spice blend
• zest from 1/2 lemon for garnish and additional flavor
• paprika for garnish

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from jackieourman.com

Preparation

Step 1

Heat canola oil in large pot to 350 degrees and prepare a tray lined with paper towels

Fry tortillas in batches, about 1½ to 2 minutes, turning halfway through, until golden on both sides and remove to paper-lined trays

Sprinkle with spice blend immediately and allow to cool

Place all ingredients for white bean dip, except lemon zest and paprika, in a food processor and pulse until well combined but not too smooth (about 1 minute)

Place dip in a bowl, garnish with lemon zest and paprika and serve with pita chips

Make Ahead: Chips can be made up to 2 days ahead and stored in ziploc bags. Dip can be made the night before and stored in the refrigerator.

Instructions