Five Healthy Dips
Let’s be honest, what is better than dip?!?! Let’s indulge without having those guilty thoughts. Try this five healthy dips you can make for any occasion without loosing the great taste. They all are absolutely flavorful and loved by the kiddies and adults.
Check them out!
Creamy Artichoke Dip
[button size=”small” color=”orange” style=”none” new_window=”true” link=”http://www.marthastewart.com/344979/creamy-artichoke-dip?czone=entertaining/holiday-entertaining/holidaycenter-foods¢er=276958&gallery=274712&slide=344861″]Via Martha Stewart[/button]
- 4 slices day-old crusty white bread with crusts removed, torn into 2-inch pieces (3 cups)
- 2 anchovy fillets, drained
- 1 box (9 ounces) frozen artichoke hearts, thawed and drained
- 1/2 teaspoon sugar
- 2/3 cup extra-virgin olive oil, plus more for serving
- 3 tablespoons fresh lemon juice
- Coarse salt and ground pepper
- Chopped fresh chives, for serving
- In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil.
- 1 1/2 cup edamame, shelled, cooked and cooled
- 2 tablespoons water
- Juice of 1 lemon
- 1 clove garlic
- 2 tablespoons tahnini or sesame oil
- 1 teaspoon soy sauce
- 2 – 3 tablespoons olive oil
- kosher salt to taste
- In a food processor, pulse the first six ingredients together until very well blended. Keep pulsing the food processor and drizzle in the olive oil, until the consistency of the dip is soft but not drippy. Salt to taste.
Creamy Avocado Yogurt Dip
- 1/2 cup plain fat-free Greek yogurt (I use Chobani)
- 2 ripe avocados, peeled and seeded
- 1 clove garlic, minced
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped seeded jalapeño pepper
- 2 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- Salt and ground black pepper, to taste
- Pita chips, tortilla chips, cut up veggies-for serving
1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.
2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.
Dark Chocolate Brownie Batter Dip
[button size=”small” color=”orange” style=”none” new_window=”true” link=”http://chocolatecoveredkatie.com/2011/11/16/dark-chocolate-brownie-batter-dip-sugar-free/”]Via Chocolate Covered Katie[/button]
- 1 can garbanzo beans, drained (250g)
- 2 tbsp cocoa powder
- up to 2 tbsp milk of choice
- 1/4c nut butter of choice (or oil, if you don’t want any nutty flavor)
- 1 tbsp pure vanilla extract
- a little over 1/8 tsp salt
- 1 and 1/4 cup pitted dates (I used SunMaid, from a regular grocery store)
- optional: feel free to add flaxmeal or quick oats
- In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid) to a food processor and blend until very, very smooth. If you wish, you can add some Sugar-Free Chocolate Chips.
- To make this taste more like brownie batter from a boxed mix, use dutch-processed cocoa or Hershey’s special dark. This dip can be served as a dessert dip, as a spread with fruit or crackers, eaten with a spoon, mixed into oatmeal, stuffed into cupcakes.
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 diced poblano
- 1 diced jalapeno
- 1/2 cup chicken broth
- 1 1/4 cup skim milk
- 3 tbsp cornstarch
- 1 10-ounce can diced tomatoes with chiles, drained
- 1 3/4 cups reduced fat shredded sharp Cheddar
- 1/4 cup chopped fresh cilantro
- juice of one lime
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp tsp ground cumin
- 1 tsp chili powder
1. In a small bowl, whisk together 1/4 cup milk with 3 tsbp of cornstarch. Set aside, this will serve as the thickener.
2. Bring a medium to large sauce pan up to medium heat and spray non fat coking spray. Add the onions, garlic, poblano, and jalapeno and cook for 5-7 minutes until they begin to soften.
3. Add the chicken broth and milk. Bring to a simmer and let cook for about 3 minutes to reduce slightly.
4. Add the cornstarch mixture to the pan and stir quickly. It will immediately thicken up and begin to bubble. Once you see it thicken up, turn the heat to low.
5. Add the cheese and stir until it melts completely. Then add the tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.
6. Serve with homemade baked tortilla chips. To cook, preheat oven to 400 degrees. Cut corn tortillas in 1/4′s and place onto a sheet of parchment paper. Spray with cooking spray and sprinkle with salt. Cook for 10-15 minutes until crispy.