@Butrflynet,
Some other dips you might want to try for a variety in tastes:
Curry Dip
.
Ingredients:
5 scallions, white part and 1 inch (2.5 cm) green, thinly sliced
olive oil cooking spray
1 tablespoon (15 ml) curry powder
1 cup (228 g) plain nonfat yogurt
1 tablespoon (15 ml) finely chopped golden raisins
Instructions:
Spray a nonstick skillet with cooking spay and sauté the scallions until wilted.
Add the curry powder and blend well. Remove from the heat.
Combine the scallion mixture with the yogurt. Add the raisins and chill well before serving.
Nutrition Facts:
Amount Per Serving: Calories 25
Fat >1 g, Cholesterol 1 mg,
Sodium 25 mg,
Broccoli Mushroom Dip
.
Ingredients:
2 cups broccoli, chopped
1 tablespoon oil
1 clove garlic, chopped and peeled
1/4 cup chopped and peeled onion
1/4 pound mushrooms, chopped
3/4 cup cottage cheese
1/4 cup plain non-fat yogurt
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions:
Steam chopped broccoli just until tender-crisp, about 3 minutes. Drain and rinse under cold water; set aside.
Heat oil in medium skillet over medium-high heat; stir in garlic, onion and mushrooms; cook until tender, 5 to 7 minutes.
Transfer to blender, adding cottage cheese, yogurt, salt and pepper. Blend just until mixed. Cover and refrigerate for 1 hour or overnight.
Cooking Tips:
For creative serving bowls, hollow out a large bell pepper of any color or a medium-sized round loaf of sourdough bread. This dip works well with crackers, slices of baguette, or raw vegetable appetizers.
Est. preparation time: 20 mins
Est. cooking time: 8 mins
Est. standing time: 1 hr
Nutrition Facts:
Amount Per Serving:
Calories 50, Total Fat 3 g
Cholesterol 5 mg , Sodium 230 mg
California Onion Dip
Ingredients:
1/4 cup skim milk
2 tablespoons low-sodium beef broth
1 cup (8 ounces) unsalted dry-curd cottage cheese
2 teaspoons fresh lemon juice
2 teaspoons vermouth or dry white table wine
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons onion flakes or 1/4 cup chopped green onion
Instructions:
Place milk and beef broth in blender or the workbowl of a food processor fitted with a metal blade. Process until mixed.
Add remaining ingredients except onion flakes and process at high speed until smooth.
Stir in onion.
Serving suggestion: Use as a dip for raw vegetables or toast strips.
Serves: 20
Nutrition Facts:
Serving: 1tbs per serving
Calories 10 g
Fat 0 g,
Cholesterol 1 mg,
Sodium 3 mg
Carbohydrates 1 g
Dressed-Up Onion Dip
Ingredients:
1 medium fennel bulb
1 16-ounce carton dairy sour cream French onion dip
2 tablespoons finely chopped red onion
2 tablespoons thinly sliced green onion
Snipped lemon thyme and/or snipped chives (optional)
Assorted vegetables for dipping such as sliced fennel, baby carrots, halved or sliced radishes, sliced cucmbers, and sliced zucchini
Instructions:
Wash fennel. Trim off feathery leaves. If desired, chop enough of the leaves to make 2 tablespoons; set aside. Trim fennel bulb. Chop enough of the bulb to make 1 cup. Cut remaining bulb into strips to use for dippers.
In a medium bowl combine chopped fennel, onion dip, red onion, and green onion. Serve immediately or cover and chill up to 24 hours. (Wrap and chill fennel leaves, if using.) To serve, spoon dip into serving bowl and sprinkle top with fennel leaves, snipped lemon thyme, and snipped chives.
Serve with vegetable dippers.
Servings: Makes about 2-1/4 cups dip.
Nutrition Facts:
Amount Per Serving:
Calories 35 g
Fat 2 g, Cholesterol 0 mg,
Sodium 131 mg,
Black Olive Dip
Ingredients:
1 cup nonfat sour cream
1/2 cup nonfat mayonnaise
1 small can (4 1/2 oz) chopped ripe olives, drained
3/4 cup minced green onions
3/4 cup seeded chopped tomatoes
2/3 cup chopped fresh cilantro
2 Tbsp. fresh lime juice
2 cloves garlic, minced
1 tsp. hot sauce
Instructions:
Combine all ingredients in a medium bowl. Cover and chill at least 2 hours. Serve with fresh raw vegetables, melba rounds, or baked tortilla chips.
Servings: 3 1/4 cups Nutrition Facts Based on 2 Tlbs. serving.
Nutrition Facts:
Amount Per Serving: Calories 18 g
Fat .5 g, Cholesterol - mg,
Sodium 110 mg,
Chunky Cranberry Dip
Ingredients:
1 8-oz. package reduced fat cream cheese
1-2 Tbsp. lowfat milk
1/2 cup chopped dried cranberries
1/4 cup chopped blanched almonds
1/2 tsp. orange zest, preferably fresh
Instructions:
In medium bowl, place cheese and allow to soften at room temperature. Mash and work with fork until texture is light enough to combine easily with other ingredients.
Gradually add milk until cheese becomes soft and spreadable. Mix in remaining ingredients.
Cover and refrigerate up to 2 days ahead or let stand at room temperature 1 hour before serving to allow flavors to blend. Makes about 1 1/2 cups.
Serves: 1 1/2 cups
Nutrition Facts:
Serving: 1tbls.
Calories 29 g
Fat 2 g,
Cholesterol mg,
Sodium 35 mg
Carbohydrates 3 g
Roasted Butternut Squash Dip
Ingredients:
1 (2-pound) butternut squash
1 small Walla Walla or other sweet onion, trimmed and quartered
4 garlic cloves, unpeeled
1 1/2 teaspoons olive oil
2 tablespoons crème fraîche or whole sour cream
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
Instructions:
Preheat oven to 350°.
Cut squash in half lengthwise; discard seeds and membrane. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes or until tender. Cool slightly. Peel squash. Squeeze garlic cloves to extract pulp.
Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine. Serve warm.
Serves: 16
Nutrition Facts:
CALORIES 35(28% from fat); FAT 1.1g (sat 0.5g,mono 0.5g,poly 0.1g); PROTEIN 0.6g; CHOLESTEROL 1mg; CALCIUM 29mg; SODIUM 113mg; FIBER 1.7g; IRON 0.4mg; CARBOHYDRATE 6.3g
