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Benito Bean Dip

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

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  • 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


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::

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.

Benito Bean Dip