Serves 4
222 cal · 23 min
Tortilla Chips and Bean Dip
Recipe GLPRef29f7c037406c
Crispy homemade tortilla chips paired with a warm, cheesy bean dip layered with salsa, sour cream, and fresh shredded lettuce. A simple yet satisfying snack that's perfect for sharing or enjoying solo.
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Ingredients
6-inch corn tortillas
1 can (15.5 ounces) low-sodium kidney beans, canned
½ cup salsa
¼ cup fat-free sour cream
½ cup shredded cheddar cheese
1 cup shredded lettuce
Directions
Wash your hands thoroughly with soap and warm water.
Preheat your oven to 400 degrees Fahrenheit.
Stack the corn tortillas on a cutting board and use a sharp knife to cut them into eight triangular or wedge-shaped pieces each.
Arrange the tortilla pieces in a single layer on a baking sheet, making sure they don't overlap.
Open the can of kidney beans and pour the contents into a colander. Rinse the beans under cold running water and drain them completely.
Transfer the drained beans to a small mixing bowl and mash them with a potato masher until you reach your desired consistency—chunky or smooth, as you prefer.
Spread the mashed beans evenly across the bottom of a baking dish.
Spread the salsa evenly over the mashed bean layer.
Spread the sour cream evenly over the salsa layer.
Sprinkle the shredded cheddar cheese evenly over the bean dip mixture.
Place both the baking sheet with tortilla chips and the baking dish with the bean dip into the preheated 400-degree oven.
Bake for approximately 8 minutes, until the tortilla chips are golden and crisp, and the bean dip is hot and bubbly around the edges.
Remove both items from the oven. Shred the lettuce into thin strips and sprinkle it over the top of the hot bean dip.
Serve the warm bean dip with the crispy tortilla chips on the side for dipping.
