Smoky Southwestern Vegetable Dip

Smoky Southwestern Vegetable Dip

Courtesy of epicurious 10 Servings • 10 Min. Prep Time • 10 Min. Cook Time • 15 Min. Chill Time


4 whole-grain pitas
baked corn tortilla chips
grape seed oil or olive oil, for drizzling
Himalayan pink salt or any sea salt
or coarse salt to taste
1 (16-oz.) container of low-fat
cottage cheese, drained
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can sweet whole kernel corn, rinsed and drained
1/2 c. peeled and seeded cucumber, chopped
1/2 red bell pepper, seeded and
juice of 1 lime
1 tsp. chili powder
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1 small avocado, cubed
1/4 c. roasted salted sunflower seeds
celery sticks


1. To make the crisps: Preheat the oven to 375°F. Cut pita wedges and corn tortillas into bite-size wedges and lightly sprinkle with oil and salt. Bake in oven for 10 minutes, turning over after 5 minutes. Let cool.

2. In a large bowl, mix cottage cheese, black beans, corn, cucumber, and red pepper. Add the lime and spices, stir and refrigerate for about 15 minutes. Add avocado and sunflower seeds just before serving.

From The 2014 Healthy Lunchtime Challenge Cookbook

Recipe Provided by Ranger Lemaster, Age 8

All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious

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Calories: 314; Total Fat: 8g; Total Carbs: 41g; Protein: 18g;