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

Calories103
From Fat18%
From Saturated Fat9%
From Sugar5%
Sodium212mg

Ingredients

Ingredient 6 servings 50 servings
Black Beans, Canned, Drained and Rinsed1 cup8 5/16 cup
Great Northern White Beans, Canned, Drained and Rinsed1/2 cup4 3/16 cup
Red Kidney Beans, Canned, Drained and Risnsed1/2 cup4 3/16 cup
Canned Diced Tomatoes, no salt added, drained1/4 cup2 1/16 cup
Lemon Juice2 Tbsp1 1/16 cup
Apple Cider Vinegar2 tsp5 9/16 Tbsp
Coriander1 tsp2 3/4 Tbsp
Cumin1 tsp2 3/4 Tbsp
Onion Powder1 tsp2 3/4 Tbsp
Garlic Powder1/2 Tbsp4 3/16 Tbsp
Chile Powder1/2 Tbsp4 3/16 Tbsp
Parmesan Cheese, grated6 Tbsp3 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.