/ by Erin Peters
Written by Erin Peters, a dietetic intern at UK Markey Cancer Center.
Craving something flavorful but lacking the time or energy to cook? For those with cancer, cooking in the kitchen can become a daunting task. Luckily, there are ways to make yummy and nutrient-dense snacks without ever having to turn your stove or oven on. Try this no-bake Mexican dip the next time you’re looking for a quick and easy snack.
Not only is this dip delicious, it also contains great sources of calories and protein. Cancer patients often need an extra amount of these nutrients during treatment since their body is working harder to fight the disease. Give this recipe a try and feel free to add any spices or seasonings to your liking.
- 1 can black beans
- 1 jar salsa (of your choice)
- 1 cup shredded cheese
- 1 avocado, diced
- ½ cup sour cream
- 1 bag of tortilla chips
Calories per serving: 320-475kcal
Protein per serving: 16-24g
- Combine the can of black beans and the jar of salsa into a medium-sized mixing bowl.
- Add 1 cup of shredded cheese to the mixing bowl with the other ingredients.
- Dice your avocado into ½ inch cubes and add to the mixing bowl.
- Incorporate ⅓ cup sour cream to the mixing bowl.
- Gently combine all ingredients with a large spoon and enjoy either by itself or with chips.
Tips and substitution ideas: If swallowing has become difficult or your doctor has advised you to stay away from sharp foods like chips, try serving the dip over plain pasta. The dip can be combined with any variety of pasta and chilled in the fridge to be served as a pasta salad-type dish.
To increase the calorie content of this dip, try adding more shredded cheese and/or sour cream. If you are looking to add more protein to this dish, try mixing in another can of beans or shredded chicken.
For additional information regarding diet and nutrition for cancer patients at UK Markey Cancer Center, please call 859-323-2798 and ask to speak with a registered dietitian.