How to Make Healthier Mexican Dip With Chips

by Kristi Rimkus

Lighten up the fat and calories in the typical plate of chips, salsa and cheese by sneaking in some extra veggies.

Supplies

  • 1 pound store purchased Pico de Gallo
  • 2 cups broccoli slaw finely chopped
  • 1 can black beans, rinsed and drained
  • 1 small lime, juiced
  • 1/2 cup cilantro
  • 1 small avocado, seeded an cubed
  • 1 cup pepper jack cheese, cut into small cubes
  • Hot sauce to taste
  • Instructions

    Step 1

    Toss ingredients in a large bowl and mix together.

    Step 2

    Serve with your favorite baked tortilla chips.