Zesty Bean Dip and Chips

Makes 12 servings

Preparation Time: 5 min
Cooking Time: 8 min

Need a snack for watching the big game? This recipe takes dip and chips to a whole new level. Pack the dip and chips separately for an on-the-go snack that is out of this world.


small whole wheat flour or corn tortillas
3/4 tsp chili powder 4 mL
can (540 mL/19 oz) black beans, drained and rinsed
1/2 cup medium or hot salsa 125 mL
1/4 tsp grated lime rind 1 mL
2 tbsp lime juice 30 mL
small shallot, minced
1/2 tsp ground cumin 2 mL
pinch fresh ground pepper pinch
3 tbsp chopped fresh cilantro 45 mL
2 tbsp chopped fresh basil (optional) 30 mL


Step 1
Cut each tortilla into 8 wedges and place in a resealable plastic bag. Spray tortillas with cooking spray and sprinkle with chili powder; seal and shake bag to coat tortilla wedges. Place on large baking sheet and bake in preheated 200°C (400°F) oven for about 8 minutes or until golden and crisp. Let cool completely before using.

Step 2
In a food processor bowl, puree beans, salsa, lime rind and juice, shallot, cumin and pepper until smooth. Scrape into bowl and stir in cilantro and basil, if using.

Step 3
Serve with tortilla chips


Great make-ahead snack. The bean dip can be refrigerated for five days. Store the tortilla chips in a cookie tin at room temperature for up to one week.
Little chefs can help shake the tortilla wedges in the bag.
No time to make the chips?  Serve with your family’s favourite veggies or whole grain crackers for dipping.
Change up the beans and herbs to create different flavours and tastes sensations.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 94
Fat / Lipides 2 g
Saturated / saturés 0 g
+ Trans / trans
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 164 mg
Carbohydrates / Glucides 16 g
Fiber / Fibres 3 g
Sugars / Sucres 1 g
Protein Protéines 4 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer