Day 2 in getting your kids to eat more beans is to make the beans a dip. Of course there is hummus, which we love, but since I’ve spoken of that before, here are two other healthy bean dips that my kids like.
The first recipe has no comparison to the second. My kids ask for this dip on a weekly basis. We cook black-eyed peas by the gallon. As soon as avocado’s ripen up, Erica is begging for this bean dip.
Avocado, Bean, Tomato Dip
- · 3 tomatoes, sliced and chopped
- · 2 avocados diced
- · 2 cups black eyed peas
- · 1/8- ¼ cup zesty Italian dressing
Slowly stir all ingredients together. Served with baked corn chips, or eat with a spoon!
The second bean dip is so simple, I almost didn’t want to make a recipe out of it. By like any good food blogger, I actually measured this time when I whipped it up. So the final amounts are:
- 1 Cup Pureed Beans (Pinto, black, or kidney)
- 2 TBL Fat free sour cream
- 1 tsp ranch seasoning mix
Put all ingredients into food processor or blender. Mix until smooth. Serve with pita chips, baked corn chips, or vegetable sticks.
We had fun with this one and made all three beans into a different dip for tasting. My kids liked the pinto beans best. I wasn’t surprised.