Chipotle Black Bean Dip with Garlic Pita
Source of Recipe
Aunt Saunny
2 servings
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 fresh cilantro, chopped
3 tablespoons tomato paste
1 tablespoon vegetable oil
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon canned chipotle chile in adobo sauce, minced
1/2 teaspoon kosher salt
1/2 teaspoon onion powder
1 (15-ounce) can black beans, rinsed and drained
1 garlic clove, chopped
Preparation: Preheat oven to 400 degrees F.
To prepare chips, wrap 6 garlic cloves in foil. Bake at 400 degrees F.
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 wedges, arrange on a baking
sheet. Sprinkle wedges with 1/2 teaspoon salt and pepper. Bake at 400
degrees F 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.
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