HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
RECIPE: WARM & CHEESY BEAN DIP
Swap out refried beans (which are usually only 50% beans and 50% animal fat and other stuff) for cans of PINTO BEANS.
Add yogurt for creamyness, spinach and grated cheese.
Now you have healthed-up this party favorite by using good-old regular beans (nothing added), yogurt for a bit of creaminess and spinach - well, just because it’s easy to sneak it into almost everything without altering the taste!
Great for parties or just a healthy snack to warm up after school/work.
PREP TIME: 10 min
COOK TIME: 30 min
SERVES: 10-15
INGREDIENTS
FOR THE DIP:
-
Two 14 oz (400 g) can pinto or brown beans
-
1 sachet TASTE OF SANTA FE spice blend
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½ cup (120 ml) plain or Greek yogurt
-
1 tsp salt
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1 cup (100 g) shredded sharp cheddar (our Gouda) cheese
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2 cups loosely packed (40g) fresh chopped spinach
FOR THE GARNISH:
-
Fresh or store-bought Pico de Gallo
- or -
-
Fresh cherry tomatoes
-
Diced green onion
-
Fresh cilantro/coriander
COOKING INSTRUCTIONS
1) Preheat oven to 350 F/180 C
2) Blend beans, SANTA FE spice blend and yogurt together (in a blender, food processor or in a bowl with a staff mixer) until it forms a rough paste (i.e. a bit smooth with a few lumps).
3) Add blended mixture to an oven-proof baking dish and stir in the cheese and salt.
4) Place in preheat oven and cook for 25 minutes, then switch heat to the top source (broil in the US/Grill in the UK) and cook for another 5 minutes to brown and bubble the cheese.
5) Remove from oven, let cool for 5 minutes and top with desired garnishes.
SERVE
Serve with tortilla chips or fresh vegetables (carrots, red bell pepper, cauliflower pair well with the flavor and textures).
Recipe & Photo Credit: Cathy Menees
RINSING THE BEANS?
For this recipes I don't drain and rinse the beans as you want a bit of liquid in this dish anyway, so why toss out the bath water, so to speak?
PICO DE GALLO
While it's easy to find good, fresh pico de gallo in grocery stores across the USA, it's a bit harder in the Netherlands. I often have my pico de gallo recipe ono hand (I love mexican food and we probably eat it every other week), you can also just top with some fresh tomatoes, diced onion and coriander (cilantro) for the same taste and colour effect.
SERVING IT WITH VEGGIES
Tortilla chips are a natural, party favourite, but if you want to give people a healthy option, then provide a plate of veggies for dipping, the fresh texture and crunch of veggies is great with the soft, warm beans.
COOK'S NOTES
