White Bean and Garlic Dip with Tortilla Chips

This zingy white bean and garlic dip is so moreish and easy to whizz up in the food processor – perfect for those last-minute guests!

  • Rating
    (10 ratings)
    Rate this recipe
  • Serves 8

  • Prep time 5 mins

  • Cooking time 10 mins

  • Total time 15 mins

  • Skill level Easy

  • Prepare ahead yes


  • 4 flour tortillas (we liked Discovery Chilli & Jalapeños Tortillas)
  • 2tbsp olive oil
for the dip
  • 2 x 400g cans white beans, drained and rinsed (we used cannellini and butter beans)
  • juice 1 lemon
  • 4tbsp extra virgin olive oil, plus extra for drizzling
  • 2 garlic cloves, crushed
  • large pinch smoked paprika, plus extra to garnish


These tortilla chips are a perfect alternative to the shop-bought version - they're much crispier as well as being lower in salt. They will keep in an airtight container for up to 5 days but they're so delicious, we don't think they will last that long


  1. Heat the oven to 190 C, 170 C fan, 325 F, gas 5. Cut each tortilla into 8 triangles, like you would a pizza, then brush with oil and sprinkle with sea salt. Bake the tortillas on a baking sheet for 10 minutes until crisp and golden.

  2. In a food processor, whizz up all the dip ingredients with seasoning to make a smooth but thick mixture. Drizzle with additional extra virgin olive oil and sprinkle with the extra paprika.