Benito Bean Dip

Edamame (soybeans) make this bean dip delicious and heart-healthy. Serve as an appetizer or snack with whole grain chips.

Benito Bean Dip Enlarge Image
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3 users rated this recipe an average rating of 2.5
Makes:
5 servings
Serving Size:
1/4 cup
Yields:
1-1/4 cups dip
Prep:
10 mins
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Benito Bean Dip

Ingredients
1 1/2
cups cooked shelled edamame or 1 15-ounce can pinto beans, rinsed and drained
1/3
cup bottled salsa
1
green onion, cut into 1-inch pieces
2
tablespoons fresh cilantro leaves
1/4
teaspoon Zippy Zonya Mexi Mix
 
Whole Grain Tortilla Chips or purchased multigrain tortilla chips

Directions

  1. In a food processor combine edamame, salsa, green onion, cilantro, and Mexi Mix. Cover and process until mixture is smooth. Serve with tortilla chips. Store in the refrigerator for up to 24 hours.
  2. Whole Grain Tortilla Chips:
  3. Cut 2 10-inch whole grain tortillas into different shapes. Arrange in a single layer on a baking sheet. Coat with nonstick cooking spray. Sprinkle with 1/4 teaspoon kosher salt. Bake at 375 degrees F for 8 to 10 minutes or until crisp and lightly browned.
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