Fiesta Bean Dip with Herbed Whole Wheat Pitas
丰富多彩的bean这肯定会是一个着陆with your family and friends this football season!
Serves: 12 (Serving= 1/4 cup salsa and 4 pita chips)
Ingredients
Bean Dip
- 1 (15 ounce) can black beans
- 1 (15 ounce) can cannellini beans
- ½ cup corn
- 1 (4 ounce) can green chiles, diced
- ¾ cup salsa
- 6 cherry tomatoes, chopped
- 2 teaspoon garlic, minced
- Cooking Spray
- 1 cup part-skim mozzarella cheese, shredded
- Avocado (optional)
Herbed Whole Wheat Pita Chips
- 10 whole wheat pita bread pockets
- Cooking Spray
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Salt (optional)
Directions
Bean Dip
- Preheat oven to 350°F.
- Rinse and drain beans and corn, and squeeze liquid out of tomatoes before chopping.
- Mix beans, corn, green chiles, salsa, tomatoes and garlic in a large bowl.
- Spray a 9 x 7” baking dish with cooking spray before spooning in the bean mixture.
- Sprinkle cheese on top and bake for 20 minutes or until the cheese is melted.
- Serve with diced avocado and herbed whole wheat pita chips.
Pita Chips
- Preheat oven to 400°F.
- Cut each pita bread into four triangles
- Lightly spray cookie sheet with cooking spray, and place triangles on cookie sheet.
- Lightly spray triangles with cooking spray and sprinkle with pepper, basil, garlic powder and parsley.
- Bake about 7 minutes, or until lightly browned and crispy.