Chipotle Black Bean Dip with Garlic Pita Chips

2 servings


  • 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


  • 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.

Serv. Size: 3 tablespoons dip and 4 chips serving size

Amount Per Serving

Cals: 107 From Fat: 24

Total Fat: 2.8g

Cholesterol: 0mg

Sodium: 427mg

Total Carb: 16g

Dietary Fiber: 4.1g

Sugars: na

Protein: 6.1g