White Beans & Cranberry Chutney Dip with Homemade Tortilla Chips
1 cup fresh cranberries
1/2 jalapeno with seeds, chopped
1/2 cup water
1 tbsp lime juice
2 tbsp sugar
Pinch of salt
White Bean Dip
1.5 cups boiled cannellini beans or great northern beans or 1 can (15oz)
2-3 garlic cloves
1/4 cup chopped onion
Salt to taste
1/4 tsp cumin
2 Tbsp olive oil
Lime juice to taste
Homemade tortilla chips
4 soft flour tortillas
1 tsp olive oil
In a pot, throw all the ingredients of Cranberry chutney and bring it to a boil. Lower the heat and let it simmer for 12-15 minutes until mostly all the cranberries are broken down and it's a bit thick. Taste and adjust seasoning if needed.
Meanwhile, preheat the oven to 350F.
Cut the tortillas in 8 pieces and lay them on a baking sheet. Brush them lightly with olive oil and bake for 8-10 minutes until crispy.
In a food processor, add all the ingredients for white bean dip and 2 tbsp cranberry sauce. Blend until smooth. You might need to add 3-4 tbsp water to get the right consistency. Start adding 1 tbsp water at a time and work your way up to reach your desired consistency.
Taste and adjust salt, cumin, lime juice or garlic if needed.
Serve dip with more cranberry chutney in the center and lots of fresh tortilla chips.