Opposing-Sides Two-Bean Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Serving size is 3 tablespoons dip and 4 chips. This came from Cooking Light magazine. I have not tried this, just posting for safe keeping. Ingredients:
16 ounces canned great northern beans, drained |
1/2 cup chopped onion, divided |
3 tablespoons grated parmesan cheese |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
2 small garlic cloves, divided |
15 ounces canned black beans, drained |
4 1/2 ounces canned diced green chiles, drained |
1/4 teaspoon ground cumin |
1/2 cup finely shredded reduced-fat cheddar cheese (2oz) |
1/4 cup sliced green onion top |
6 pita bread (6-inch) |
butter-flavored cooking spray |
1/4 teaspoon garlic powder |
Directions:
1. Dip: Combine the Great Northern beans, 1/4 cup onion, Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 garlic clove in a food processor; process until smooth. Spoon white bean mixture into a bowl on one side; set aside.
2. Combine the Black Beans, 1/4 cup chopped onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 garlic clove, chiles, and cumin in a food processor; process until smooth. Spoon black bean mixture into other side of bowl containing white bean mixture.
3. Sprinkle cheddar cheese and green onions between 2 bean dips. Serve with Garlic Pita Chips. (Servings 12).
4. Garlic Pita Chips: Preheat oven to 425.
5. Coat one side of each pita with cooking spray; sprinkle with garlic powder. Cut each pita into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 425 for 6 minutes or until golden. (Makes 4 Dozen).
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