| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Appetizers, Cooking lig |
12 |
servings |
INGREDIENTS
| 16 |
oz |
Great northern beans; canned, drained |
| 1/2 |
c |
Chopped onion; divided |
| 3 |
tb |
Grated Parmesan cheese |
| 1/2 |
ts |
Salt; divided |
| 1/2 |
ts |
Black pepper; divided |
| 2 |
sm |
Garlic cloves; divided |
| 15 |
oz |
Black beans; cooked, drained |
| 1 |
cn |
(4.5 ounces) chopped green chiles; drained, drained |
| 1/4 |
ts |
Ground cumin |
| 2 |
oz |
Reduced fat cheddar cheese; (1/2 cup) |
| 1/4 |
c |
Sliced green onion tops |
|
|
Garlic Pita Chips |
INSTRUCTIONS
1. Combine the Great Northern beans, 1/4 cup chopped onion, Parmesan
cheese, 1/4 teaspoon salt, 1/4 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, 1/4 cup chopped onion, 1/4 teaspoon salt, 1/4
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@skypoint.com on Aug 14, 1999, converted by
MM_Buster v2.0l.
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