Wednesday: Dip Right In, is an article that I found in the June issue of Health Magazine. So if you're looking for a dip that won't kill you diet this is the article for you. The idea is you start with one base and add different ingredients.
The Basic is Hearts of Palm Dip, so this will be the basis
1 large garlic clove, minced
Salt and freshly ground white pepper
2 14-oz cans hearts of palm, drained, rinsed and cut into 1-inch pieces
1/2 cup plain Greek yorgut (not nontfat) or sour cream
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper, or more to taste
On a cutting board, using side of a chef's knife, mash garlic with a generous pinch of salt until a paste forms. Scrape into a food processor, add hearts of palm, yogurt and oil and process until well blended. Scrape down sides of bowl, season with salt, white peper and cayenne and pulse until almost smooth.
per serving (1/4 cup), 80 calories, 7g fat (2g sat.), 2mg Chol., 2g fiber, 3g protein, 4g carbs., 273mg sod., 2mg iron, 52mg calcium
The Asian-Style Roasted Carrot Ginger Dip, is the one we tried. We've made this one several times and really enjoy the flavor of the roasted carrots and the ginger. For dipping we used jicama, sugar snap peas, cucumbers, an assortment of peppers (orange and yellow), and some rice crackers.
If you're interested in the recipe, you can either find it at Health.com or email me and I'll send it to you.
Here's to eating better...
The Basic is Hearts of Palm Dip, so this will be the basis
1 large garlic clove, minced
Salt and freshly ground white pepper
2 14-oz cans hearts of palm, drained, rinsed and cut into 1-inch pieces
1/2 cup plain Greek yorgut (not nontfat) or sour cream
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper, or more to taste
On a cutting board, using side of a chef's knife, mash garlic with a generous pinch of salt until a paste forms. Scrape into a food processor, add hearts of palm, yogurt and oil and process until well blended. Scrape down sides of bowl, season with salt, white peper and cayenne and pulse until almost smooth.
per serving (1/4 cup), 80 calories, 7g fat (2g sat.), 2mg Chol., 2g fiber, 3g protein, 4g carbs., 273mg sod., 2mg iron, 52mg calcium
The Asian-Style Roasted Carrot Ginger Dip, is the one we tried. We've made this one several times and really enjoy the flavor of the roasted carrots and the ginger. For dipping we used jicama, sugar snap peas, cucumbers, an assortment of peppers (orange and yellow), and some rice crackers.
If you're interested in the recipe, you can either find it at Health.com or email me and I'll send it to you.
Here's to eating better...
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