Chipotle Black Bean Dip with Garlic Pita Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The beans in this tasty dip are canned black soybeans. Look for them with organic foods in your supermarket. The dip is thick enough to use as a sandwich spread-try it in a pita pocket with tomato, lettuce, and red onion. One serving contains a fair amount of soy protein-3.2 grams. Ingredients:
chips |
6 large garlic cloves, unpeeled |
2 (6-inch) whole wheat pitas, split in half horizontally |
olive oil-flavored cooking spray |
1/2 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1/3 cup bottled salsa |
1/4 cup chopped fresh cilantro |
3 tablespoons tomato paste |
1 tablespoon vegetable oil |
1 teaspoon sugar |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 teaspoon minced canned chipotle chile in adobo sauce |
1/2 teaspoon kosher salt |
1/2 teaspoon onion powder |
1 (15-ounce) can black soybeans, rinsed and drained |
1 garlic clove, chopped |
Directions:
1. Preheat oven to 400°.
2. To prepare chips, wrap 6 garlic cloves in foil. Bake at 400° for 45 minutes; cool 10 minutes. Squeeze to extract garlic pulp; discard skins. Spread garlic pulp evenly over pita halves; spray pita halves with cooking spray. Cut each pita half into 8 wedges; arrange on a baking sheet. Sprinkle wedges with 1/2 teaspoon salt and pepper. Bake at 400° for 7 minutes or until crisp.
3. To prepare dip, combine salsa and remaining ingredients in a food processor; process until smooth, scraping sides of bowl once. Serve dip with chips.
4. Note: Store dip, covered, for up to 4 days in the refrigerator. Store chips in a zip-top plastic bag for up to 2 days at room temperature.
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