Quick High Protein High Fiber Chips & Dip!

Who doesn’t love being able to snack on something that hits lots of the things that most of us crave.  I know crunchy, creamy, & salty snacks are high on my cravings list!!  Most of the time chips & dip aren’t necessarily healthy and the empty calories make it hard to stop at a real serving size.  My recipe is super filling because it is packed with not only protein but a TON of fiber.  It is also vegetarian, low calorie, lower carb, and super easy to prepare.  Makes a great healthier party snack also!!

Ingredients:

1 container nonfat plain greek yogurt

1 cup canned black soy beans (rinsed off in cool water)

your favorite salsa

lime or lime juice (forgot for picture)

Mrs Dash Fiesta Lime seasoning (optional)

Perfect Pinch Fiesta Citrus seasoning (optional)

salt & pepper (to taste)

4 low carb tortillas or wraps (La Tortilla Factory or Tumaro’s brand preferred)

To make dip you will need a food processor or blender.  Add soy beans and yogurt to processor.  Add generous amount of salt & pepper, a tablespoon or so of each seasoning, & a tablespoon of lime juice (fresh squeezed or bottled).

Process-scraping sides down as needed until it is to your desired level of smoothness.  I prefer it a chunkier texture but you can certainly process it smooth if you want it silkier.

I stirred in several tablespoons of salsa after processing because as I said I like a chunky texture for this.  You can add your salsa in and process it smooth if you would rather have it super smooth ;).  The salsa will thin the dip out as you can see in the pictures so you can leave it out if you want but it really adds great flavor!

Makes two big servings of dip-my little ramekins almost overflowed lol!  Place dip in fridge while you prepare chips.

To make chips preheat oven to 400.  Stack tortillas on top of each other and cut evenly into triangles using sharp knife.

Cover a large baking sheet with tinfoil and spray lightly with nonstick cooking spray.  Place chips in sheet.  It’s ok if they are a little crowded!  Salt chips & spray chips lightly and evenly with more nonstick cooking spray.  My chef friend Andy said the salt or seasonings stick better if you spray them after vs the other way around so that’s how I do it now 😉

Bake for 10-12 minutes or until desired crunchiness.  Flip them halfway through cooking.  Allow to cool and serve with dip 🙂

If you want to make this a little more fun add some cheese on top of dip and heat until it melts in microwave (will need to add into listed nutrition stats FYI)  To entertain with make a bigger batch of this then add some cooked chicken, ground beef, or ground turkey plus cheese and lettuce, tomato, onion to make a taco dip.  I will post a picture along with nutritional stats on the party friendly version later this week to show you how to make this into a fabulous snack for a group 😉

Makes 2 large servings

Per serving made as above:

285 calories

10 grams fat

34 grams carbs

21 grams fiber

30.5 grams protein

This is excellent if you make it ahead of time too.  Store dip in fridge and chips in glass container at room temperature to keep crunchy!!