Black Bean Dip
Ingredients:
- 1 (15-ounce) can reduced-sodium refried black beans
- 1 tablespoon lime juice
- 1 clove garlic, grated
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1/8 teaspoon salt
- 1 medium avocado, diced
- ½ cup finely chopped tomato
- ¼ cup finely chopped red onion
- ¼ cup crumbled cotija cheese or queso fresco
- 2 tablespoons diced pickled jalapenos
- 2 tablespoons chopped fresh cilantro
Directions:
- Combine beans, lime juice, garlic, chili powder, cumin and salt in a shallow bowl.
- Microwave on high until heated through, about 1 minute.
- Spread the mixture into an even layer and top with avocado, tomato, onion, cheese, pickled jalapeno and cilantro.
Tips: Make ahead and refrigerate for up to 3 hours. Serve with whole grain tortilla chips and/or veggies (cucumber slices, bell pepper, carrots, celery sticks).
Healthy Buffalo Chicken Dip
Ingredients:
- 5 ounces reduced-fat cream cheese (10 tablespoons), softened
- ½ cup reduced-fat sour cream
- ½ cup shredded sharp cheddar cheese
- 3 ½ tablespoons Buffalo-style hot sauce (such as FRANK’S RedHot®)
- 2 cups shredded cooked chicken breast
- ¾ cup thinly sliced scallions, divided
- ¼ cup crumbled blue cheese
- 3 cups celery sticks (about 6 stalks)
- 2 ½ cups baby carrots
Directions:
- Preheat oven to 350 degrees F. Combine cream cheese, sour cream, cheddar and hot sauce in medium bowl and stir until smooth. Fold in chicken and ½ cup scallions.
- Spoon mixture into 2-quart or 8-inch square baking dish. Cover and bake until hot and bubbly, about 15 minutes.
- Remove from oven and sprinkle with blue cheese and remaining ¼ cup scallions.
- Serve with celery sticks and carrots.
Note: This dip is a great way to use up leftover chicken!
