Today's recipe is an oldie but goodie…with a little twist. This recipe is inspired by a recipe that I saw on Dr. Oz (it was an episode on fighting fat). I made this dip for my hubby's friends during the Super Bowl last month and it was a big hit (I omitted the fact that all ingredients were low fat or fat free as to not sway their opinions one way or the other). With Cinco de Mayo right around the corner, this dip is sure to be a hit at your party!
Ingredients:
1 can black beans
2 tsp taco seasoning, divided
1 tbsp hot sauce
shredded lettuce
Guacamole made from 3 avocados (click here for recipe)
Diced tomatoes
Sliced black olives
8 oz Mexican Blend cheese or reduced fat cheese cheddar
1 & 1/2 cup Greek Yogurt (or fat free sour cream)
Directions:
1. Rinse and drain black beans.
2. Heat black beans in a small skillet over medium to low heat, add hot sauce, & 1 tsp taco seasoning.
3. Roughly mash the beans by hand so that some are still whole (add a little water so that they are easy to spread in the dish).
4. Remove beans from heat and cool for a few minutes.
5. In a separate bowl, mix 1 tsp of taco seasoning with the Greek yogurt or sour cream.
6. In a deep bowl, start by layer beans, sour cream, guacamole, lettuce, until all of the veggies have been layered.
7. Serve with fresh veggies such as celery or alternate one celery stick with each multi grain chip to cut your calories.
Ingredients:
1 can black beans
2 tsp taco seasoning, divided
1 tbsp hot sauce
shredded lettuce
Guacamole made from 3 avocados (click here for recipe)
Diced tomatoes
Sliced black olives
8 oz Mexican Blend cheese or reduced fat cheese cheddar
1 & 1/2 cup Greek Yogurt (or fat free sour cream)
Directions:
1. Rinse and drain black beans.
2. Heat black beans in a small skillet over medium to low heat, add hot sauce, & 1 tsp taco seasoning.
3. Roughly mash the beans by hand so that some are still whole (add a little water so that they are easy to spread in the dish).
4. Remove beans from heat and cool for a few minutes.
5. In a separate bowl, mix 1 tsp of taco seasoning with the Greek yogurt or sour cream.
6. In a deep bowl, start by layer beans, sour cream, guacamole, lettuce, until all of the veggies have been layered.
7. Serve with fresh veggies such as celery or alternate one celery stick with each multi grain chip to cut your calories.
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