Avocado Bean Dip
June is National Dairy Month! I’ve teamed up once again with the American Dairy Association (mideast) to bring a delicious snack to your table!
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I have a lot of nostalgia this week. It’s the end of another school year and I sit and wonder where did time go? It seemed like yesterday that I had a new baby at home with 3 more kids under the age of 7.
One thing I always made sure of is that they were getting enough milk in their diets. Milk is the single greatest source of three of the four nutrients the Dietary Guidelines identified as lacking in the American diet – calcium, vitamin D and potassium. But it’s not lacking in my house. At least not when they were younger.
Now that I have two teens and two preteens in the house, monitoring their diet is definitely more difficult. We only serve milk at the dinner table (at least I know ONE meal they will have a full glass of milk). My kids are also big cereal and yogurt eaters, so breakfast is usually covered. Getting more dairy in their diet beyond that can be tricky.
But, alas, this mom is crafty. Sneaky. I fit good food into our snacks. For instance, today’s dip is filled with greek yogurt, cottage cheese and avocado. Yes, you eat it with chips or pretzel crisps, but hey, there’s only so much I can control. If the kids are going to snack, why not balance it out. Compromise. Actually, it’s not really a compromise since they don’t know there is GOOD stuff in this. They see a bowl a chips and a plate of dip and devour.
I loved this dip with fresh vegetables. Dipping in some carrots, cucumbers and green peppers were a great way to not only get my veggies in for the day, but my dairy too!
Eating dairy doesn’t have to be boring. And I found this dip to be a great post workout snack! It’s power packed with protein! A perfect way to keep hunger in check throughout the day!
Connect with the American Dairy Association:
Avocado Bean Dip
Yield: Serves 8
Prep Time:5 minutes
- 1 can (16oz) refried beans
- 2 tsp cumin, divided
- 1 cup plain greek yogurt
- 1 cup cottage cheese
- 1 avocado
- 1 tsp kosher salt
- 6 cranks fresh black pepper
- 6 drops tabasco sauce
- 1/4 cup shredded colby-jack cheese
- 1/4 cup sliced black olives
- Combine refried beans with 1 tsp cumin. Spread in the bottom of a pie plate.
- In food processor, combine greek yogurt, cottage cheese, avocado, 1 tsp cumin, salt, pepper and tabasco. Process for several minutes until smooth and creamy. Add more salt, pepper and tabasco to taste at this point. Spread creamy avocado mixture of the refried beans.
- Top with shredded cheese and black olives. Serve with tortilla chips (or fresh vegetables). ENJOY!!
MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!
I’ve teamed up with some fellow bloggers to spread the Dairy love this month! Be sure you stop on over to their blogs and checkout their mouthwatering recipes!
Greek Yogurt Pops, by Dessert for Two
S’Mores Ice Cream Sandwich, by Lemons for Lulu
Chocolate Peanut Butter Fruit Dip, by The Lemon Bowl
Chorizo Croque Monsieur, by Climbing Grier Mountain
Java Chip Milkshake, by Inside BruCrew Life
Pesto Yogurt Chicken Kebabs, by Garnish with Lemon
Creamy Pea Salad, by The Law Student’s Wife
Be sure you join us for a June Dairy Month twitter party on June 11, 2014 from 9-10pm. Don’t worry, I’ll remind you!
**This is a sponsored post on behalf of the American Dairy Association, Mideast. I was compensated for my time, however all opinions expressed are 100% my own!
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**