Caribbean Greek yogurt dip is loaded with mango and black beans, creating the perfect healthy Caribbean-inspired dip for snacking. It’s great on game day, for after school snacks, or any time! It’s full of fiber and protein, and it’s gluten free, too!
Disclosure: The Caribbean Greek yogurt dip recipe features Stonyfield Greek yogurt. I’m a member of the Stonyfield Clean Plate Club and I was provided with free samples of their yogurt to create this recipe with, and they sent me a huge case of Late July snack chips, too.
My 50th birthday bash week is off and running at full speed! If you haven’t visited the earlier posts yet, get my recipe for Low Carb Slow Cooker Italian Meatloaf and Bernadette’s Bacon, Jalapeno & Monterey Jack Tamale Bites.
As I mentioned earlier, I snacked into this dip with Late July chips.
Having several flavors of chips to choose from, Brian and I did a taste test and determined that we couldn’t pick a favorite… we loved every single variety!
With that being said, 3 of the flavor varieties, Red Hot Mojo, Sub Lime, and Mild Green Mojo, are sort of Caribbean-inspired flavors. Wanting a chip that would help to accent those flavors, I added mango and black beans to my dip. I also added a small amount of vanilla yogurt to bring an extra touch of sweetness.
The Caribbean dip was so good that Brian, who’s also known as Mr. “I hate yogurt”, helped me to devour the batch in less than 30 minutes.
Can you say smashing success? You can have this healthy, Caribbean Greek yogurt dip put together in less than 5 minutes, and in front of your game day crowd of hungry eaters in record time!
This thick and creamy Greek yogurt snack dip is loaded with mango and black beans, creating the perfect healthy dip for snack chips, raw veggies, or as a topping for potatoes or a salad!
- 2 containers (5.3 ounces each) plain flavored nonfat Greek Yogurt
- 1 container (5.3 ounces) vanilla flavored nonfat Greek Yogurt
- 1/2 cup fresh or frozen mango, diced small
- 1/4 cup cooked black beans (if using canned, rinse well and drain)
- 1/4 teaspoon vanilla extract
- Add all ingredients to a mixing bowl and use a wooden spoon or spatula to combine.
- SERVING SUGGESTION:
- Serve with snack chips, raw veggies, or as a topping for baked potatoes, rice, or salad
|Amount Per Serving||As Served|
|Calories 181kcal Calories from fat 10|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
OK, so now that you’ve got more great recipes to try (don’t forget to check out Gillian’s recipe for OATMEAL CREAM PIES).
Thanks to the bloggers and brands that are celebrating with me this week!