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Bean Dip-N-Chips

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Bean Dip-N-Chips

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Course: Snack
Cuisine: American
Keyword: Bean Dip-N-Chips
Servings: 4 6 chips 1/2 cup bean dip
Calories: 293kcal


  • 2 large pita, whole wheat
  • 1 none cooking spray
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon basil, dried
  • 15 ounce navy beans, canned
  • 4 tablespoon tomato paste, canned
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 tablespoon olive oil


  • Preheat oven to 400°F.
  • Cut pitas into wedges, separate the layers and lay them on a baking sheet. Lightly spray with cooking spray. Sprinkle with parmesan and dried basil. Bake for 8-10 minutes or until toasted and golden brown.
  • Meanwhile, place rinsed and drained beans in a medium sized bowl. Add tomato paste (sun-dried tomato paste may also be used), salt, pepper and olive oil. Mash with a potato masher. (May use blender or food processor for smoother consistency if desired.)
  • Serve bean dip with parmesan pita chips.
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Calories: 293kcal | Carbohydrates: 47g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 778mg | Fiber: 9g | Sugar: 3g

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