Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Dana Jacobi
Recipe by Cooking Light August 2003

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Recipe Summary

Yield:
8 servings (serving size: 3 tablespoons dip and 4 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

107 calories; calories from fat 24%; fat 2.8g; saturated fat 0.4g; mono fat 0.8g; poly fat 1.3g; protein 6.1g; carbohydrates 16g; fiber 4.1g; iron 2mg; sodium 427mg; calcium 42mg.
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