• 8 Pita Chips and ½ cup dip
• 1 cup mixed greens with 2 Tbs. reduced-fat dressing
• 1 banana
• 1 cup skim or 1% milk

Cannellini Bean Pita Dippers

• 1 (15-ounce) can of Cannellini Beans, rinsed and drained
• 1 (15-ounce) jar of Salsa Picante
• 4 whole-wheat pitas

Mash or puree beans. Add salsa and blend well. Cut pitas into 8wedges. Arrange pita wedges on a baking sheet in a single layer. Spray with cooking spray and sprinkle lightly with garlic powder. Bake for five minutes or until light golden brown and crispy. Use the pita wedges to scoop up the bean dip.

Good for a family dinner or snack at night and put in your child's sack lunch for the next day.

Recipe adapted from Henry J. Thompson, Ph.D.

University of Colorado Health employees dedicate themselves to providing patients and other customers with world-class care and service. Outside organizations recognize that, calling University of Colorado Health's hospitals some of the best in Colorado and even the best in the nation. Some of those accolades are listed below:

University of Colorado Health
Fort Collins, Colorado
970.495.7000
PVHS@pvhs.org