White Bean Dip with Spiced Tortilla Chips


The holidays are just around the corner and if you are like me, you are going to be hosting a lot of family celebrations in the coming months. I recently made this dip on a whim and it received rave reviews from friends. This appetizer is so easy to pull together. Both the chips and the dip can be made a day or two ahead and would be great to bring to any holiday potluck! My friends polished it off in no time and said it tasted a bit like hummus but much more delicious.

So, now that we have one of our starter’s figured out, I wanted to direct you to a post I did for the National Foundation of Celiac Awareness this week. I partnered with them on their Gluten-Free Holiday How -Tos campaign and shared the tools and recipes we use to overcome some of the struggles we have this time of year. I hope you will benefit from my realistic approach to managing the minefield celebrations with food can often become for those of us with food allergies, celiac disease or other major dietary restrictions. With a little bit of planning and preparation and some great celiac and allergy-friendly dishes, there is definitely an opportunity for us to enjoy these special occasions and look back on them with fondness. For more recipes and inspiration, check out my Thanksgiving and Holiday Pinterest boards . I hope you have a wonderful Thanksgiving! 

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.




  • Looks great! I have a suggestion… I always cook canned beans before eating. Especially red kidney beans, as they contain a poison known as phytohaemagglutinin and must be heated thoroughly.

    My understanding is that white kidney beans contain about 1/3 of the strength of this toxin. But perhaps you might consider adding this step, since many of your subscribers have compromised immune systems?

    For more information, check out the fda ‘s website on red kidney beans.

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