Title: Opposing-Sides Two-Bean Dip
Categories: Appetizers, Cooking lig
Yield: 12 servings

16 oz Great northern beans;
-canned, drained
1/2 c Chopped onion; divided
3 tb Grated Parmesan cheese
1/2 ts Salt; divided
1/2 ts Black pepper; divided
2 sm Garlic cloves; divided
15 oz Black beans; cooked, drained
1 cn (4.5 ounces) chopped green
-chiles; drained, drained
1/4 ts Ground cumin
2 oz Reduced fat cheddar cheese;
-(1/2 cup)
1/4 c Sliced green onion tops
Garlic Pita Chips

1. Combine the Great Northern beans, 1/4 cup chopped onion, Parmesan
cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 garlic clove in a
food processor; process until smooth. Spoon white bean mixture into a bowl
on one side; set aside.

2. Combine the black beans, 1/4 cup chopped onion, 1/4 teaspoon salt, 1/4
teaspoon pepper, 1 garlic clove, chiles, and cumin in a food processor;
process until smooth. Spoon black bean mixture into other side of bowl
containing white bean mixture.

3. Sprinkle cheddar cheese and green onions between 2 bean dips. Serve with
Garlic Pita Chips. Yield: 12 servings (serving size: about 3 tablespoons
dip and 4 chips).

Recipe by: Cooking Light Magazine. October 1998. Page: 125.

Posted to EAT-LF Digest by aml@skypoint.com on Aug 14, 1999, converted by
MM_Buster v2.0l.