White Bean Dip with Spiced Tortilla Chips
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Tbl kosher salt
  • ¼ tsp Mexican chili powder
  • ⅛ tsp cumin
  • ⅛ tsp paprika
  • Canola oil, for frying - about 1" high in a large pot
  • 15 Corn Tortillas, cut into quarters
  • ⅔ of spice blend, for seasoning
  • 1 15 oz can cannellini beans, drained and rinsed well
  • ⅓ cup olive oil
  • 2 small garlic cloves
  • 2 Tbl chopped parsley
  • Juice from ½ lemon
  • remaining spice blend, added a bit at a time, to taste (you may have some left over)
  • zest from ½ lemon for garnish and additional flavor
  • paprika for garnish
  1. Heat canola oil in large pot to 350 degrees and prepare a tray lined with paper towels
  2. Fry tortillas in batches, about 1½ to 2 minutes, turning halfway through, until golden on both sides and remove to paper-lined trays
  3. Sprinkle with spice blend immediately and allow to cool
  4. 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)
  5. Place dip in a bowl, garnish with lemon zest and paprika and serve with tortilla chips
  6. 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.
Recipe by Jackie Ourman at http://jackieourman.com/white-bean-dip-with-spiced-tortilla-chips/