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Easy Pita Chips and Mexican Black Bean Dip Recipe

Easy Pita Chips and Mexican Black Bean Dip Recipe

Serve the chips with the Mexican Black Bean Dip. This versatile recipe works as either a dip or a spread and has a light, addictive flavor.



  • 3 sandwich-size pitas
  • Olive oil to taste (optional)


  • 1 15.5-oz. can black beans
  • 1/3 cup medium-hot salsa, plus 1 tbsp. for garnish
  • 1/4 cup cilantro leaves, plus extra for garnish (optional)
  • 4 tsp. fresh lemon juice
  • 1 small garlic clove, minced


  1. Heat the oven to 375 degrees. Cut each pita into sixths. Pull apart the top and bottom of each wedge. Lay them on a baking sheet, brush with olive oil if you like, and bake until crisp and slightly brown, about 5 minutes. Makes 36 chips.
  2. To make the dip, drain and rinse the black beans, setting aside 1 tablespoon for garnish. Combine the black beans, salsa, cilantro leaves, lemon juice and garlic in a food processor. Blend until smooth. Garnish with the black beans and, if you like, cilantro leaves or salsa. Makes 1 1/4 cups and serves 4 to 6. (NOTE: If you use this as a dip with veggies in place of a side salad, double the recipe.)