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.