If you like this recipe that’s perfect for tailgating, try these other nutrient filled recipes. 

Ingredients

  • 1 (14 oz) can black beans, drained and rinsed
  • ½ cup plain Greek yogurt
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp tomato paste
  • 1 small chipotle chili pepper in adobo sauce
  • 1 tbsp fresh lime juice
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 large whole-wheat pitas

Directions

  1. Place beans, yogurt, 2 tbsp olive oil, tomato paste, chipotle chili pepper, lime juice, ½ tsp garlic powder, cumin, ½ tsp salt, and ¼ tsp black pepper in a food processor or a blender container and blend until smooth.
  2. Preheat oven to 350°F. Slice pitas in half, then slice each half into thirds to form triangle shapes. Pull each pita triangle apart so you end up with 6 pieces per pita half. Lay on two baking sheets. Whisk together 2 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Brush pita tops. Bake about 8 minutes
  3. Place dip in serving bowl and serve with pita chips.
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