Opposing-sides two-bean dip
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Great northern beans; canned, drained |
| ½ | cup | Chopped onion; divided |
| 3 | tablespoons | Grated Parmesan cheese |
| ½ | teaspoon | Salt; divided |
| ½ | teaspoon | Black pepper; divided |
| 2 | smalls | Garlic cloves; divided |
| 15 | ounces | Black beans; cooked, drained |
| 1 | can | (4.5 ounces) chopped green chiles; drained, drained |
| ¼ | teaspoon | Ground cumin |
| 2 | ounces | Reduced fat cheddar cheese; (1/2 cup) |
| ¼ | cup | Sliced green onion tops |
| Garlic Pita Chips | ||
Directions
1. Combine the Great Northern beans, ¼ cup chopped onion, Parmesan cheese, ¼ teaspoon salt, ¼ 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, ¼ cup chopped onion, ¼ teaspoon salt, ¼ 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. Yield: 12 servings (serving size: about 3 tablespoons dip and 4 chips).
Recipe by: Cooking Light Magazine. October 1998. Page: 125.
Posted to EAT-LF Digest by aml@... on Aug 14, 1999, converted by MM_Buster v2.0l.