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Creamy Mexican Dip And Chipotle Bean Nachos

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Creamy Mexican Dip


1 cup(s) plain fat-free yogurt, Greek-variety recommended

1/2 cup(s) salsa, hot chipotle variety suggested

1/2 medium avocado, diced

1/3 cup(s) cilantro, fresh, chopped

1/4 cup(s) red onion(s), chopped

1/2 tsp Durkee Ground Cumin Seed, or other brand

1/2 tsp table salt, or more to taste


1/4 medium avocado, diced

1 Tbsp cilantro, fresh, chopped

1 Tbsp red onion(s), chopped


• In a medium bowl, stir together yogurt and salsa until blended; stir in remaining ingredients except garnishes. Cover and refrigerate up to 1 day.

• When ready to serve, transfer to a serving bowl and sprinkle with garnishes. Yields about 1/4 cup per serving.

Chipotle Bean Nachos


1 spray(s) cooking spray

1 tsp canola oil

1 medium shallot(s), or 1 small onion, finely chopped

1 clove(s) (medium) garlic clove(s), minced

15 oz canned kidney beans, rinsed and drained

1/8 tsp table salt

1/8 tsp chili powder, chipotle variety, or more to taste

20 item(s) baked low-fat tortilla chips

7 Tbsp low-fat shredded cheddar cheese, sharp variety

1/3 cup(s) salsa

3 Tbsp cilantro, fresh, minced, plus extra leaves for garnish


• Preheat oven to 400ºF.

• Coat a large nonstick skillet with cooking spray. Heat oil over medium heat; then add shallot and garlic. Cook, stirring frequently, until shallots are tender, about 5 minutes. Add beans, salt and chile powder; mash with back of spoon or potato masher to make a pulpy mixture. Remove from heat; set aside.

• Place tortilla chips on a rimmed baking sheet. Spoon bean mixture over top and sprinkle with cheese. Bake until cheese melts, about 3 minutes. Remove from oven and spoon salsa over top; immediately sprinkle with cilantro. Yields five topped chips per serving.

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