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

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1  (14 oz) can black beans, drained and rinsed</li>
                                            <li>½ cup  plain Greek yogurt</li>
                                            <li>4 tbsp  extra-virgin olive oil</li>
                                            <li>1 tbsp  tomato paste</li>
                                            <li>1  small chipotle chili pepper in adobo sauce</li>
                                            <li>1 tbsp  fresh lime juice</li>
                                            <li>1 tsp  garlic powder</li>
                                            <li>½ tsp  cumin</li>
                                            <li>1 tsp  salt</li>
                                            <li>½ tsp  black pepper</li>
                                            <li>3  large whole-wheat pitas</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>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.</li>
                                    <li> 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

Place dip in serving bowl and serve with pita chips.

<h5 class="post-actions__title">Want a copy on the go?</h5>

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