Chipotle Black Bean Dip with Garlic Pita Chips

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)

Recipe from

Cooking Light

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


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.

Dana Jacobi,

Cooking Light

August 2003
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