![\"blog-divider-line\"](\"\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line.jpg\")
<\/p>\nWho doesn\u2019t love mouth-watering fresh salsa with a perfectly salted corn chip? What about smooth, flavorful hummus over freshly chopped veggies? Skip the costly pre-made dips and whip-up one of these dolce-approved recipes!<\/p>\n
NUTRITION HIGHLIGHTS: Rich in protein, calcium and healthy fats
\nServes 10
\nIngredients
\n\u2022 \u00bd cup sweet corn
\n\u2022 15 oz. reduced sodium black beans
\n\u2022 4 cups organic cottage cheese (1% fat)
\n\u2022 1 avocado (peeled, pitted, and diced)
\n\u2022 2 plum tomatoes, diced
\n\u2022 2 cups organic salsa
\nDirections
\n\u2022 Cook the black beans in a small saucepan over medium heat until warm and tender, about 10 minutes. Strain, and rinse under cold water to remove liquid and excess sodium. Set aside.
\n\u2022 Place the cottage cheese in a mixing or serving bowl. Peel, pit, and dice the avocado into bite size pieces, and add to the cottage cheese. Cut the tomatoes in half lengthwise, remove seeds, and dice into bite size pieces. Add to the cottage cheese along with the corn, black beans, and salsa. Stir until well blended. Cover and refrigerate until ready to serve.<\/p>\n
<\/p>\n
NUTRITION HIGHLIGHTS: Balanced with protein and carbohydrates; made with heart-healthy olive oil versus pro-inflammatory sunflower or soybean oil
\nMakes 1 \u00bd cups
\nIngredients
\n\u2022 1 (15-ounce) can chickpeas
\n\u2022 \u00bc cup well-stirred tahini
\n\u2022 1 small garlic clove, minced
\n\u2022 2 Tbsp. extra-virgin olive oil
\n\u2022 \u00bd tsp. ground cumin
\n\u2022 Salt to taste
\n\u2022 2 to 3 Tbsp. water
\n\u2022 Dash ground paprika (for serving)
\nDirections
\n\u2022 Prepare the Hummus: In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
\n\u2022 Add the olive oil, minced garlic, cumin, and a \u00bd tsp. of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
\n\u2022 Add chickpeas: Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
\n\u2022 Create the Perfect Consistency: Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 Tbsp. of water until you reach the perfect consistency.
\n\u2022 Serving and Storing: Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. This recipe makes about 1 \u00bd cups of hummus. Store homemade hummus in an airtight container and refrigerate up to one week.<\/p>\n
<\/p>\n
NUTRITION HIGHLIGHTS: Balanced with protein, carbohydrate and fat; rich in calcium
\nIngredients
\n\u2022 3 medium-sized ripe avocados
\n\u2022 2 Tbsp. lemon juice
\n\u2022 \u00bd tsp. salt
\n\u2022 \u00bc tsp. pepper
\n\u2022 1 \u00bd cup organic plain Greek yogurt
\n\u2022 1 package organic taco seasoning
\n(Homemade: 1 Tbsp. chili powder, \u00bc tsp. garlic powder, \u00bc tsp. onion powder, \u00bc tsp. crushed red pepper flakes, \u00bc tsp. dried oregano, \u00bd tsp. paprika, 1 \u00bd tsp. ground cumin, 1 tsp. salt, 1 tsp. black pepper)
\n\u2022 2 cans Amy\u2019s organic refried beans
\n\u2022 1 bunch green onions, chopped (optional)
\n\u2022 3 medium-sized ripe tomatoes, chopped
\n\u2022 2 cans (3 \u00bd oz. each) pitted ripe sliced olives, drained (optional)
\n\u2022 1 package (8 oz.) organic grated sharp cheddar cheese
\nDirections
\n\u2022 Peel, pit and mash avocados in a bowl with lemon juice, salt and pepper (or put in blender).
\n\u2022 In another bowl, combine yogurt and taco seasoning mix.
\n\u2022 To assemble:
\n\u2022 Spread bean dip\/refried beans on a LARGE shallow serving platter.
\n\u2022 Spread avocado mixture over bean dip.
\n\u2022 Spread yogurt-taco mixture over the avocado mixture.
\n\u2022 Sprinkle with the chopped green onions, then the tomatoes, and finally the olives.
\n\u2022 Cover with the grated cheddar cheese.
\n\u2022 Serve chilled with your choice of corn chips. Enjoy!<\/p>\n
\n
![\"3-weeks-to-shredded-shop-banner\"](\"\/blog\/wp-content\/uploads\/2016\/03\/3-weeks-to-shredded-shop-banner-960x375.jpg\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"