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