Opposing-Sides Two-Bean Dip

HOWARD L. PUCKETT

Yield:

12 servings (serving size: about 3 tablespoons dip and 4 chips)

Recipe from

Nutritional Information

Calories 179
Caloriesfromfat 13 %
Fat 2.5 g
Satfat 1 g
Monofat 0.3 g
Polyfat 0.4 g
Protein 7.8 g
Carbohydrate 29.9 g
Fiber 5.4 g
Cholesterol 4 mg
Iron 2.2 mg
Sodium 272 mg
Calcium 111 mg

Ingredients

1 (16-ounce) can 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
1 (15-ounce) can black beans, drained
1 (4.5-ounce) can chopped green chiles, drained
1/4 teaspoon ground cumin
1/2 cup (2 ounces) finely shredded reduced-fat cheddar cheese
1/4 cup sliced green onion tops

Preparation

Combine the Great Northern beans, 1/4 cup chopped 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.

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.

Sprinkle cheddar cheese and green onions between 2 bean dips. Serve with Garlic Pita Chips.

Note:

Jim Thorton,

October 1998