Serves 10 (serving size: about 3 tbsp. dip and 6 chips)
Photo: Greg Dupree
1 (15.5-oz.) can unsalted cannellini beans, rinsed and drained
3 ounces goat cheese, crumbled (about 3/4 cup)
1/4 cup light sour cream
2 teaspoons fresh lemon juice
1 1/2 teaspoons canola oil
3/4 cup finely chopped trimmed leek
1 tablespoon all-purpose flour
1/2 cup unsalted chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh chives
5 ounces vegetable chips or taro chips
Est. added sugars 0g
How to Make It
Place beans, cheese, sour cream, and lemon juice in a food processor; process until completely smooth.
Heat oil in a medium saucepan over medium. Add leek; cook until softened, 5 to 7 minutes. Add flour; cook, stirring constantly, 1 minute. Add stock; cook, stirring constantly, until thickened slightly, 1 to 2 minutes. Reduce heat to medium-low. Add bean mixture; cook, whisking constantly, until heated through, 1 to 2 minutes. Remove from heat; stir in salt and pepper. Transfer to a serving bowl. Sprinkle with chives; serve immediately with vegetable chips.
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