Opposing-Sides Two-Bean Dip

HOWARD L. PUCKETT

Yield: 12 servings (serving size: about 3 tablespoons dip and 4 chips)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 13%
  • Fat: 2.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.8g
  • Carbohydrate: 29.9g
  • Fiber: 5.4g
  • Cholesterol: 4mg
  • Iron: 2.2mg
  • Sodium: 272mg
  • Calcium: 111mg

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
  • Garlic Pita Chips

Preparation

  1. 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.
  2. 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.
  3. Sprinkle cheddar cheese and green onions between 2 bean dips. Serve with Garlic Pita Chips.
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