Chipotle Black Bean Dip with Garlic Pita Chips

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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.
8 servings (serving size: 3 tablespoons dip and 4 chips)


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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


Preheat oven to 400°.

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.

To prepare dip, combine salsa and remaining ingredients in a food processor; process until smooth, scraping sides of bowl once. Serve dip with chips.

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.

Created date

March 2005

Nutritional Information

Calories 107
Caloriesfromfat 24 %
Fat 2.8 g
Satfat 0.4 g
Monofat 0.8 g
Polyfat 1.3 g
Protein 6.1 g
Carbohydrate 16 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 427 mg
Calcium 42 mg