The students are so proud of themselves and feel true ownership in their decisions to become more active and make healthy food choices.
Chef Jon made a few adjustments in their recipe and the class prepared the new recipe to taste and then carried trays to the dining hall and office staff to taste and give feedback. WOW !!!! If you could have seen the pride these students had as they proudly carried the veggies and dip to share with others. They introduced this sample as "the award winning dip" and talked to students and other staff members about the healthy aspect of the dip.
Here is the revised dip recipe:
TEXAN DIP
2T. cilantro parsley
2 1/2t. onion
1t. chives
1/2t. garlic-minced
1/2-1t. chili powder
1/2-3/4t. crushed red pepper
1/4t. paprika
1/4t. cumin cayenne pepper powder
16 oz plain Greek 2% low-fat yogurt
Honey
Variation: Either with ¼ tsp. salt or without salt
2 1/2t. onion
1t. chives
1/2t. garlic-minced
1/2-1t. chili powder
1/2-3/4t. crushed red pepper
1/4t. paprika
1/4t. cumin cayenne pepper powder
16 oz plain Greek 2% low-fat yogurt
Honey
Variation: Either with ¼ tsp. salt or without salt
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