Creamy onion dip and crunchy, salty potato chips. Back in the 70s, this appetizer was a party standard. Packages of Lipton powdered soup and sour cream were always on hand to whip up this yummy chip topper at any moment.
I’m a dipper. I love dipping veggies, pretzels, and chips of every kind. Most dips are high in fat, sodium, and calories, so I offset my cravings with healthier alternatives whenever possible. Today we have low-fat and low-calorie choices in our local grocery stores.
Hummus in a variety of flavors, including chocolate; chunky and smooth salsas; guacamole, plain and with other fruits and vegetables; vegan “cheese” sauces; and dips made from vegetables such as cauliflower, are pre-made, ready to grab and go.
Most of these dips can easily be prepared at home with a few ingredients. Transform old favorites into healthier alternatives by substituting items, such as plain yogurt for sour cream. One cup of sour cream has 492 calories and 48.21 grams of fat and only 7.27 grams of protein as opposed to one cup of yogurt at 154 calories, 3.8 grams of fat and 12.86 grams of protein. Yogurt is also a better choice for those with lactose intolerance, and it is rich in calcium and vitamins B6 and B12.
Vegetables can make some of the tastiest dips. White Bean, Black Bean, Avocado and Edamame, Spicy Edamame, and Babaganoush dips may be your family’s newest favorites. Nuts also add an amazing twist to dips. My daughter, Erin, is a master at turning cashews into her children’s favorite “cheese” sauce. These recipes take a little more time, such as this one for Vegan Nacho Cheese, but it is so much lower in fat and cholesterol and contains more vitamins, so she isn’t concerned about how much her children want to use.
Here are a couple other recipes for you to try. I’d love to hear your suggestions.
Avocado Hummus
Ingredients
2 garlic cloves 1 (15-ounce) can of garbanzo beans 1 lemon, zest and juice 2 tablespoon tahini 2 avocados Salt Olive Oil Paprika
Directions
1. Place garlic cloves, garbanzo beans, lemon zest and juice from the lemon and tahini in a food processor. Blend until smooth. Salt to taste.
2. Add two avocados and blend just until smooth. Salt to taste once more. Transfer to a bowl. Top with a few tablespoons of olive oil and a sprinkle of paprika. Serve with pita chips, crackers, or vegetables.
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Cranberry Salsa
Ingredients
1 (12 ounce) bag of cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3-inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/cup white sugar
1 pinch of salt
Directions
Combine cranberries, cilantro, green onions, jalapeno peppers, lime juice, sugar, and salt in the bowl of a food processor. Chop to medium consistency refrigerate immediately, Serve at room temperature with tortilla chips or over cream cheese.
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Have you read my newest book, Inspired Caregiving or post on my other blog, “Pray It to Pieces?”
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