Chipotle Black Bean Dip With Garlic Pita Chips

• Chips:
• 6 large garlic cloves, unpeeled
• 2 (6-inch) whole wheat pitas, split in half horizontally
• Olive oil-flavored cooking spray
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• Dip:
• 1/3 cup bottled salsa
• 1/4 cup chopped fresh cilantro
• 3 tablespoons tomato paste
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon minced canned chipotle chile in adobo sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1 (15-ounce) can black soybeans, rinsed and drained
• 1 garlic clove, chopped

1. Preheat oven to 400u0b0.
2. To prepare chips, wrap 6 garlic cloves in foil. Bake at 400u0b0 for 45 minutes; cool 10 minutes. Squeeze to extract garlic pulp; discard skins. Spread garlic pulp evenly over pita halves; spray pita halves with cooking spray. Cut each pita half into 8 wedges; arrange on a baking sheet. Sprinkle wedges with 1/2 teaspoon salt and pepper. Bake at 400u0b0 for 7 minutes or until crisp.
3. To prepare dip, combine salsa and remaining ingredients in a food processor; process until smooth, scraping sides of bowl once. Serve dip with chips.
4. Note: Store dip, covered, for up to 4 days in the refrigerator. Store chips in a zip-top plastic bag for up to 2 days at room temperature.

garlic, whole wheat pitas, olive oil, kosher salt, freshly ground black pepper, bottled salsa, fresh cilantro, tomato paste, vegetable oil, sugar, ground cumin, oregano, kosher salt, onion powder, black soybeans, garlic

Taken from www.myrecipes.com/recipe/chipotle-black-bean-dip-with-garlic-pita-chips (may not work)