Salsa Bean Dip with Tortilla Crisps

• 4 whole wheat tortillas (7 inch)
• 2 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing
• 1/2 can (19 fl oz/540 mL) white kidney beans, drained, rinsed
• 1/4 cup Cheez Whiz Light Cheese Spread
• 1/2 cup salsa
• 2 cloves garlic, minced
• 2 Tbsp. fresh coriander, chopped

1. Preheat oven to 350 degrees F. Brush tortillas with dressing.
2. Cut each tortilla into eight wedges.
3. Place in single layer on baking sheet.
4. Bake 8 to 10 min.
5. or until crisp and lightly toasted.
6. Cool.
7. Mash beans with fork in medium microwaveable bowl.
8. Add remaining ingredients; mix well.
9. Microwave on HIGH 5 min.
10. or until dip is heated through and well blended, stirring after 3 min.
11. Serve warm with the tortilla chips.

whole wheat tortillas, italian dressing, light cheese, salsa, garlic, fresh coriander

Taken from www.kraftrecipes.com/recipes/salsa-bean-dip-tortilla-crisps-109832.aspx (may not work)