Spicy Southwestern Yogurt Dip Trio

So apparently there’s going to be a big game on later today.  This is the first I’ve heard of it! 🙂

The only reason I pay any modicum of attention to the game is for the ads and I think you can even preview them before the game now, so what’s the point?  Oh right, the snacks!

I’m a big believer in snacking as you know.  Especially if it involves chips and something to dunk them into, like perhaps a dip.

Well I may have come up with a few quick dips for today.

This month’s challenge for the Stonyfield Clean Plate Club called for us to come up with some game day dip recipes using their yogurt and pairing them with Late July Organic multigrain snack chips.  There’s nothing like coming home from work to a huge box full of chips.  That was definitely a happy day for me!  I’ll be doing a separate review and giveaway post soon, but I first wanted to share my dips with you!

After lots of brainstorming, I couldn’t decide on any one particular dip.  So I figured why not do a yogurt dip sampling?  I ended up doing a trio of Southwest-inspired bean-based dips that each incorporated Stonyfield Organic Greek Yogurt, as well as a different type of bean and pepper:  Black Bean Chipotle Lime, Red Hot Chili Lime, and White Bean Jalapeno Lime.  Using Stonyfield Organic Greek Yogurt not only made the dips creamy but also cut the heat. These were pretty easy to make and you could totally cheat and use black bean and/or regular refried beans to make them even easier.

The recipes below can be doubled, tripled, etc. to make the desired quantity of dip.  Feel free to adjust seasoning and yogurt amounts as needed to your taste. When making these I pretty much dumped in a little of this and little of that and adjusted until I liked the taste. The common ingredients in these recipes are the minced garlic, ground cumin, Greek yogurt, and lime juice. I paired these dips with Late July Organic Summertime Blues and Sea Salt Seashore multigrain chips.

Black Bean Chipotle Lime Yogurt Dip

1/2 cup seasoned black beans, drained of liquid

1 clove garlic, minced

1 tsp. chipotle sauce (mine was just chipotle sauce, you could also use the sauce from a can of chipotle en adobo)

1/2 tsp. cumin

1 tbsp. plain Greek yogurt

juice from 1/8 lime

Place all ingredients in a small food processor or blender and blend until a creamy dip consistency.

Red Hot Chili Lime Yogurt Dip

1/2 cup spicy chili beans, drained of liquid (use any red bean)

1 clove garlic, minced

1/4-1/2 tsp. cayenne pepper

1/2 tsp. cumin

1/2 tsp. Mexican chili powder

1 tbsp. plain Greek yogurt

juice from 1/8 lime

Place all ingredients in a small food processor or blender and blend until a creamy dip consistency.

White Bean Jalapeno Lime Yogurt Dip

1/2 cup Great Northern beans, drained of liquid (use any white bean)

1 clove garlic, minced

1 heaping tbsp. pickled jalapeno slices, drained of liquid

1/2 tsp. cumin

1 tbsp. plain Greek yogurt

juice from 1/8 lime

Place all ingredients in small food processor or blender and blend until a creamy dip consistency.