Chipotle Black Bean Dip with Garlic Pita Chips

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

Preparation

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.