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Chipotle Black Bean Dip with Garlic Pita Chips

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

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
  • Dip:
  • 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

How to Make It

  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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