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Skinny Hummus-Style White Bean Dip
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Prep Time:
15 minutes
Total Time:
2 hours 30 minutes
Transformed bean dip with vibrant vegetable sticks or homemade low-calorie pita chips for a healthier, satisfying snack.
Ingredients:
  • 1/4 cup soft bread crumbs
  • 2 tablespoons fat-free milk
  • 1 15-ounce can Progresso™ cannellini beans or Great Northern beans, rinsed and drained
  • 1/4 cup fat-free sour cream
  • 3 tablespoons pine nuts, toasted
  • 1/4 teaspoon salt-free garlic-and-herb seasoning blend or other salt-free seasoning blend
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons snipped fresh oregano or basil or 1/2 teaspoon dried oregano or basil, crushed
  • Snipped fresh chives (optional)
  • Assorted vegetable dippers or Toasted Pita Chips (below)
Instructions:
  • Combine the bread crumbs and milk in a small bowl and let it sit covered for 5 minutes.
  • In a blender or food processor, blend beans, sour cream, pine nuts, seasoning blend, and cayenne pepper until nearly smooth. Add bread crumb mixture and blend until smooth. Stir in oregano and chill covered for 2 to 24 hours to meld flavors.
  • For added freshness and flavor, garnish the dip with a sprinkle of chives. Enjoy the dip with fresh vegetable dippers or crisp Toasted Pita Chips.
  • Preheat oven to 350°F. Split 4 large pita bread rounds in half horizontally and cut each half into 6 wedges. Arrange wedges on baking sheets, coat with cooking spray, sprinkle with paprika, and bake for 12 to 15 minutes until golden brown and crisp. Makes 48 chips.

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