Southwestern Cottage Cheese Dip

Ingredients

• Cottage cheese

  Lowfat, 1% milkfat

  2 cup or 452g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (12 oz) yields or 211g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Pepper or hot sauce

  Ready-to-serve

  2 tsp or 9g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Cucumber

  With peel, raw

  1 cucumber or 301g

Directions

1. Combine cottage cheese and avocado in a food processor or blender until smooth (can do by hand if you do not have- just mash together well in a bowl).
2. Transfer cottage cheese to medium bowl and add all other ingredients. Stir to combine. Slice cucumber into rounds and serve with cucumber slices. Enjoy!

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