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.

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