Cheesy Bean Dip
By Lauren M. from Holt High School, Wentzville, Missouri.
Description
This Cheesy Bean Dip is sure to please everyone. It is meant as a side and replacement to the currently unhealthy cheese dip served at Holt. It has wonderful flavors of cumin, garlic and three different beans with just enough cheese to appeal to picky palates.
This dish was created by the team of student listed in the entry over the course of several weeks and taste tested at the school cafeteria. Each recipe was developed by students with limited guidance by the Chef, Teacher and School Nutrition Professional. The team is submitting multiple recipes and the letter from the school principal is for all recipes being submitted.
Over 40 students tested the Cheesy Bean Dip and completed written evaluations. Comments from students were positive with quotes saying:
"It's Awesome!!!" and "It has great flavors and I loved the texture"
Copies of tasting evaluations completed by students as well as photos of the recipe development process and taste testing are all available.
Please note that at the end of the semester, the school principal was in the hospital. The letter attached is from the Asst. Principal and I don't think he knew how to do it on letterhead and attach it. For confirmaiton of the process, feel free to contact him directly at:
Ben HebisenAssistant Principal Wentzville Holt High School(636)327-3876 ext. 26227
Nutrition Facts
Serving size: 3 ounces
| Calories | 103 |
| From Fat | 18% |
| From Saturated Fat | 9% |
| From Sugar | 5% |
| Sodium | 212mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Black Beans, Canned, Drained and Rinsed | 1 cup | 8 5/16 cup |
| Great Northern White Beans, Canned, Drained and Rinsed | 1/2 cup | 4 3/16 cup |
| Red Kidney Beans, Canned, Drained and Risnsed | 1/2 cup | 4 3/16 cup |
| Canned Diced Tomatoes, no salt added, drained | 1/4 cup | 2 1/16 cup |
| Lemon Juice | 2 Tbsp | 1 1/16 cup |
| Apple Cider Vinegar | 2 tsp | 5 9/16 Tbsp |
| Coriander | 1 tsp | 2 3/4 Tbsp |
| Cumin | 1 tsp | 2 3/4 Tbsp |
| Onion Powder | 1 tsp | 2 3/4 Tbsp |
| Garlic Powder | 1/2 Tbsp | 4 3/16 Tbsp |
| Chile Powder | 1/2 Tbsp | 4 3/16 Tbsp |
| Parmesan Cheese, grated | 6 Tbsp | 3 1/8 cup |
Preparation
Puree all ingredients, except cheese, in a food processor until smooth and creamy. Add Parmesan cheese. Pulse to combine.
Portion into 3 oz "solo" cups. Can be served with vegetable sticks or whole wheat pita chips, or a combination of both.
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