Black Bean Dip - Simply Filling OR 1 SP
15 oz canned black beans, rinsed and drained
1 cup cilantro, chopped
1/2 cup fat free salsa
1/2 cup plain fat free yogurt
1 tsp ground cumin
1/4 tsp sea salt

Put all ingredients in a food processor or blender; blend until desired consistency—either chunky or smooth. Yields about 1/4 cup of dip per serving.



White Bean Dip – Simply Filling OR 2 SP
1 tsp olive oil, extra-virgin
3 cloves garlic, minced
15 1/2 oz canned cannellini beans, drained and rinsed
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp water
Salt/pepper to taste

To prepare dip, heat oil in a small saucepan over medium heat; sauté garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.

In a food processor (or blender), combine garlic, beans and lemon juice. Process until smooth, slowly adding 1 to 2 tablespoons of water to obtain a thick yet creamy consistency; season to taste with salt and pepper.

Yields about 1/4 cup dip per serving


Baked Tortilla Chips – Simply Filling OR 3 SP for 16 chips

4 corn tortillas
cooking spray
sea salt

Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
Cut each tortilla into 8 equal wedges. Arrange tortilla wedges in a single layer on the prepared baking sheet. Spray the wedges with cooking spray and sprinkle each one with a little sea salt or kosher salt. Turn over and do the same on the other side.

Bake chips on the top rack of the oven for 10-12 minutes, rotating the baking sheet halfway through, until chips are crispy and starting to turn light brown in spots.

Remove from oven and let chips rest on baking sheet for about 5 minutes before serving.

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Hi I'm Jess! I am a wife and mother working outside the home following the Weight Watchers program. Please follow along my Weight Watchers Journey to Healthy!

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