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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Benito Bean Dip

Makes: 5 servings
Serving size: 1/4cup Yield: 1-1/4 cups dip
Prep 10 mins
Benito Bean Dip
  • 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

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.

Whole Grain Tortilla Chips::

2. 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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