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June Dairy Month: Celebrating Where Good Comes From

June is Dairy Month – the perfect time to celebrate dairy’s goodness.  Not only do dairy foods taste good, but they are good for us and our budgets.  Austin Hy-Vee Dietitian, Jen Haugen, will share simple ideas to for how we can benefit from dairy’s goodness both in our own families and for others in our communities.

Key Messages:

  • Not only do dairy foods taste good, but they are good for our health and good for our budgets. At only about 25 cents per 8 ounce glass, milk delivers nine essential nutrients, including calcium and vitamin D for strong bones and protein for healthy muscles.
     
  • At the heart of dairy’s goodness are dairy farm families. These families, with over 3000 licensed farms in Minnesota, work hard every day to ensure glasses of nutritious milk can be served on thousands of tables across the state.
     
  • Milk is the number one most requested item by food bank clients, yet it is one of the least available items. Through the Great American Milk Drive, you can donate milk to hungry families who need it the most.

Creamy Guacamole

Makes 3 cups.

All you need:

4 avocados, halved, seeded and divided

½ cup nonfat plain Greek yogurt

2 tablespoons chopped red onion

2 tablespoons chopped cilantro leaves

2 teaspoons fresh lime juice

½ fresh jalapeño pepper, seeded and chopped

1 clove garlic, chopped

½ teaspoon salt

1/3 cup finely shredded Mozzarella cheese

All you do:

  1. Place pulp of 2 avocados, yogurt, onion, cilantro, lime juice, jalapeño, garlic, salt and lime juice in a medium food processor. Pulse process the mixture until well blended and creamy. Cut remaining 2 avocados into medium-size pieces. Add avocados and cheese. Pulse process just until blended leaving some pieces of avocado. Cover with plastic wrap directly on top of the guacamole. Chill 1 hour to allow flavors to blend.

Roasted Pimiento Cheese Spread

Makes 3 cups.

All you need:

1 tub (8 ounces) reduced fat cream cheese, softened

1/3 cup nonfat plain Greek yogurt

1 tablespoon finely chopped onion

1 package (8 ounces) finely shredded Colby Monterey Jack Cheddar cheese

1 package (7 ounces) 2% milk finely shredded sharp cheddar cheese

¼ cup roasted red peppers in water, drained and chopped

¼ teaspoon paprika

1/8 teaspoon cayenne pepper

1 teaspoon dried cilantro (or 1 tablespoon fresh)

All you do:

  1. Combine cream cheese, Greek yogurt, and onion in a medium food processor. Pulse process until blended. Add shredded cheeses to mixture. Process until well blended. Add roasted red peppers. Pulse process only until stirred into mixture. Transfer to a medium bowl. Cover and chill 1 hour to allow flavors to blend. Optional: Garnish with chopped cilantro.

Recipes courtesy of www.dairymakessense.com

  
Jen Haugen represents Hy-Vee as a nutrition expert promoting healthy eating throughout the community.  Jen is a member of the Academy of Nutrition and Dietetics.