The other thing is that this time of year I crave chips and dip A LOT. After a long, sweaty workout, I my body needs some extra salt to replace that which I lost during my workout. Rather than grab a sports drink, I prefer to eat salty foods, such as soup, or pretzels, salted watermelon or CHIPS & DIP. Who doesn't like some chips and dip this time of year?
Anyways, the following recipe ties in Julia's Breakfast Nachos creation with the black bean and corn dip that I initially made for my husband's birthday party earlier this month. Not only is it a delicious dip in it's own, but it makes for a versatile addition to a number of dishes for a variety of different meal options including omelets, tacos, salads, breakfast nachos... you get the idea!
Special thanks to Virginia Tech dietetics student Whitney for helping me to pull this recipe together including the photos!
Recipe adapted from: Breakfast Nachos with Spicy Fried Onions by Juggling with Julia
Be sure to check out other Recipe Redux recipes using the links below!
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and endurance athlete residing in southwest Virginia alongside her husband and dog. Through this blog she aims to share favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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