Rating: 4 stars
1 Ratings
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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 Oxmoor House December 2004

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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.

Source

Cooking Light Best Ever Test Kitchen Secrets

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