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Favourite Cheesy Bean Dip with Pita Crisps (Illustration)

A dip you’ll want to double dip ‘cause of the extra kick.

Servings

2-4

Prep Time

20 min

Cook Time

15 min

Cheesy Bean Dip with Pita Crisps

Ingredients
  • 1 can of kidney beans, drained
  • 2 cups Black Diamond Monterey Jack, shredded
  • hot pepper sauce to taste
  • 3 large pitas
  • ¼ cup Lactantia salted butter, melted
Preparation
  1. Place beans in food processor and make sure they’re well chopped but not pureed. Cook chopped beans in medium saucepan over medium heat. Add in Black Diamond Monterey Jack, stirring until thoroughly melted. Dash in hot pepper sauce to taste.
  2. Serve warm with pita crisps for dipping.
  3. Preheat oven to 375°F.
  4. Split 3 pita rounds horizontally into 6 halves. Brush rough sides with butter, then cut each half into 12 wedges.
  5. Place wedges on a cookie sheet. Bake for 14 minutes or until crisp and golden.
  6. Cool before serving.
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