Do you have a recipe for a healthy dip?

Question

To go with crudites?

Answer 1

Cherry tomatoes
Carrots -- peeled
Zucchini
Celery stalks
Radishes
Mushroom caps
2 c Cottage cheese
1 Onion soup mix
1/4 c Milk
Yellow food coloring



Rinse the vegetables in warm water, except the mushroom caps. Wipe those gently with a damp paper towel. Then slice the carrots, zucchini and celery into thin sticks. The cherry tomatoes can be served whole, but you may want to remove any green stems. The radishes and mushrooms can be halved or served whole. If you are not serving right away, put the vegetables in a plastic bag and store them in the refrigerator to keep them fresh and crispy. In a small bowl, mix the cottage cheese, onion soup mix and milk.

Answer 2

CONFETTI BEAN DIP

1 round loaf crusty bread

Sour Cream Mixture:

12 oz sour cream
1 tablespoon cream
1 - 2 jalapeno or poblano peppers, minced
2 tablespoons cilantro, chopped
1/4 cup ea. red, yellow, green peppers, chopped finely

Bean Mixture:

3 tablespoons olive oil
1 large onion, chopped
1/4 tsp ground cumin seed
2 16 oz cans dark kidney beans
3 cloves garlic, finely minced
salt and pepper to taste

First, create a bread bowl.

Cut a circle into the crust of the bread near the top. Scoop out the bread from the center leaving a shell about 1/2-3/4 inch thick. Combine sour cream and peppers, cilantro and set aside.

To prepare the bean dip, heat the olive oil in a skillet. Saute onions until lightly browned. Add cumin. Stir and set aside.

Rinse the beans under cold water and drain. Set aside.

Mince garlic in a food processor. Process beans, onions and seasonings to taste. Turn out into bread bowl and stir in the sour cream mixture.

Serve with fresh celery sticks, sliced carrot sticks, tostitos and a bowl of fresh salsa.

Garnish with cilantro, green onions, and a dollop of sour cream.

Variation: For added flavor, coat the peppers and garlic in olive oil and roast at 400F degrees in the oven until slightly browned before using in above mixture.

Answer 3

this one is a winner.
Whip up some blender mayonnaise
Three eggs
lemon juice
dash salt
dash pepper
olive oil. blend to emulsify. (Or use 1 cup Best Foods or Hellman's)
Stir in 1 pint low fat sour cream
Stir in enough curry powder and lemon juice to taste. Chill.
Use for crudites dip, or an excellent sauce for salmon.

Answer 4

Mexican-Style Bean Dip

Serves: 2 Cups Printer Friendly Version

Ingredients
1 can (15 oz) pinto beans, rinsed and drained
1 medium fresh tomato, seeded
2 Tbsp lime juice
3 garlic cloves
2 scallions
1/3 cup cilantro
1/2 (more or less to taste) jalapeno pepper
Salt and pepper, to taste


Method
Puree all ingredients in a food processor until smooth.

Answer 5

Would you be interested in a warm dip recipe? I serve this with baby carrots, celery, broccoli, cauliflower and breadsticks (crackers or bread as well). I love it. It's a WW recipe.

Baked Artichoke Dip
Makes 2 cups

3/4 cup dry curd or nonfat cottage cheese
1 tablespoon unbleached flour (I don’t use this)
1 tablespoon lemon juice
1/8 teaspoon ground white pepper (who has white pepper? Use black)
1/2 teaspoon crushed fresh garlic
1 package (10 oz) frozen artichoke hearts, thawed, or
1 can (14 oz) artichoke hearts, drained
1/4 cup plus 2 tablespoons grated nonfat or reduced-fat Parmesan cheese

Place the cottage cheese, flour, lemon juice, pepper, and garlic in a food processor or blender, and process until smooth. Add the artichoke hearts and all but 2 tablespoons of the Parmesan cheese, and process until the mixture is slightly chunky. Coat a small casserole dish with nonstick cooking spray.

Place the artichoke mixture in the dish, top with the remaining Parmesan, and bake at 400 degrees for 25 minutes, or until the edges are bubbly and the top is lightly browned. Serve hot with whole grain crackers, chunks of sourdough bread, or Pita Chips or celery and carrots.

SERVING SIZE: 1 tablespoon
POINTS: .5 for the dip only.
PER SERVING of Dip only: 11 Calories, 1.2 g Protein, 0 g Fat, 43 mg Sodium, 1 mg Cholesterol, 0.6 g Dietary Fiber


I make my spinach dip with 1 package frozen and well drained spinach, 2 cups low fat sour cream, ranch dressing mix and chopped waterchestnuts (occassionally chopped roasted red peppers folded in at the last minute).


I haven't tried this yet. If the totally FF doesn't appeal to you, just substitute low fat cream cheese and sour cream.

Dill Dip
1 8-oz. pkg Fat-Free Cream Cheese, softened
1 16 oz. container Fat-Free Sour Cream
1 1/2 teaspoon dill weed
1 1/2 teaspoon seasoning salt

Beat cream cheese until smooth. Add sour cream and spices. Mix well.

SERVING SIZE: 1/4 cup
POINTS: 1

Answer 6

"Homemade HUMMUS"
Good with crudites, fresh vegies, spread for sandwiches etc...
In blender:
1 can of drained garbonzo beans
juice of 1/2 lemon
fresh garlic, 1 clove
aprox. 4 Tbsp. olive oil
2 Tbsp. Tahini paste (which is a sesame seed butter, found at medeteranian stores or health food stores) Or you can use natural peanut butter as a simple substitute.
dash or two of salt
Blend til smooth and creamy.
Traditionally served spread out on a plate, drizzled lightly w/ olive oil, sprinkle w/ paprika, garnish w/ fresh parsley... warm pita bread triangle on the side...mmmmmmmm

Answer 7

Yogurt Cucumber Dip

Makes about 2 cups
Serve this cool and creamy dip with toasted pita triangles, on steamed vegetables or as a sauce alongside grilled kabobs.

1 large cucumber
1 tsp sea salt
14 oz Greek style yogurt
2 garlic cloves, finely minced
1 TB chopped fresh dill (or fresh mint)
2 TB extra virgin olive oil
1 tsp white wine vinegar
pinch of fresh ground white pepper
Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds. Grate cucumber into a medium bowl. Sprinkle with salt and refrigerate. After 15 minutes, drain off any excess water then stir in remaining ingredients. Refrigerate for several hours so flavors blend. Season with additional salt and pepper if desired.


or

Scarlet Parsley Dip

Serves 6
2 red peppers
16 oz cottage cheese
1/2 cup chopped fresh parsley
1 cloves garlic, minced
1/4 cup sesame oil
1/4 cup lemon juice
2 tsp shoyu (soy sauce)
yogurt

Preheat oven broiler. Broil whole red pepper until the skins are black. Remove from oven and cover with towel or place in an air-tight plastic bag. Allow to cool.

Blend cottage cheese, parsley, garlic and sesame oil. Season with lemon juice and shoyu. Remove skins, tops and seeds from cooled peppers. Rinse with cold water. Mince and add to dip. Stir in yogurt for a creamier texture. Serve in Pumpernickle Bread Bowl surrounded by vegetable "dippers" and toasted pumpernickle bread pieces.

Answer 8

Pesto Party Dip

Makes about 1 2/3 cups. Recipe is from Nestlé

1 (7-oz.) container refrigerated pesto with basil
4 ozs. cream cheese, room temperature (can use Neufchatel)
1/2 cup sour cream (can use lowfat variety or yogurt cheese to lower fat)
2 tbls. grated Parmesan cheese
Assorted fresh vegetables, crackers or bread sticks

1. Place pesto, cream cheese, sour cream and Parmesan cheese in food processor or blender; cover. Process until mixture is creamy.
2. Serve with your choice of fresh veggies, crackers or bread sticks.

Answer 9

Crabmeat Dip

Ingredients

1/2 cup low-fat sour cream
1/2 cup plain low-fat yogurt
1 31/2 ounce can crabmeat
2 teaspoons chopped fresh chives
1 teaspoon grated lemon zest
1 teaspoon tarragon
Salt and pepper

Makes: 1-1/2 cups

Directions

1.

In a medium bowl, combine sour cream, yogurt, crabmeat, chives, lemon zest, and tarragon. Mix well to blend.
2.

Season with salt and pepper.
3.

Cover and refrigerate until well chilled.

Answer 10

Cottage Cheese Dip (diet)

2 cups low-fat cottage cheese
2 tbsp buttermilk
1 tbsp lemon juice

Place all ingredients in blender for 2 minutes. Use as a salad dressing or fresh vegetable dip.