The holidays are a great time to catch up with family and friends, reflect on the past year and look forward to a new one. These are some of my favorite dip recipes to help make these gatherings even more festive...and healthy!
Creamy Artichoke Dip
Serves: 2 cups
- 10 oz. frozen spinach, thawed and drained
- 14 oz. can artichokes hearts, rinsed and drained
- 1 roasted red bell pepper, peeled and chopped
- ½ ripe avocado
- 1 garlic clove, or ½ teaspoon garlic powder
- 2 tablespoons fresh chopped basil
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon onion powder
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon honey (optional)
- Drain the artichokes and spinach well, then add them to the bowl of a large food processor fitted with an S-shaped blade. Add in the rest of the ingredients, and use the "pulse" button to combine into a chunky dip.
- The texture of this dip is completely up to your personal preference. You can leave it chunky, for a slightly different taste in each bite, or process longer for a more uniform-looking dip! I added a bit of honey to mine, and processed again, for a slightly more balanced flavor and smoother texture.
- For best flavor, allow to chill for at least 4 hours before serving, and store any leftovers in the fridge for up to 3 days.
Healthy 7 Layer Bean Dip
- 1 15 oz can of low sodium refried black beans
- 2 Mashed avocados
- Lime Juice (a couple squeezes)
- Chopped fresh cilantro
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 oz of 0% Greek Yogurt
- Prepared taco seasoning
- 1 bunch of green onions chopped
- 3-4 roma tomatoes, diced
- 1 red bell pepper, diced
- 1/4 cup low fat Mexican Cheese blend
- Corn tortillas, olive oil cooking spray, dash of salt (for homemade tortilla chips)
- Warm up refried beans in a small pot over medium heat. Add in taco seasoning to taste (about 1 tsp). Once all combined, set aside to cool.
- Peel, pit, mash avocados in a small bowl – add lime juice, cilantro, salt, pepper and stir to combine
- Combine yogurt and 1 tsp taco seasoning mix in another bowl
- Cut corn tortillas into eighths, spread on a baking sheet that has been sprayed with olive oil cooking spray. Spray the tops of the tortillas with cooking spray, season with salt, and broil at 350 degrees on low until the tortillas are crispy & golden brown.
- To assemble:
- Spread refried beans on a large, shallow serving platter
- Spread avocado mixture over bean dip
- Spread yogurt mixture over bean dip
- Sprinkle with green onions, bell peppers, tomatoes
- Cover with grated low fat Mexican cheese
- Serve with the homemade corn chips!
Baked Cracked-Pepper Potato Chips With Onion Dip
For the chips:
- 3 large russet potatoes, sliced into 1/8-inch thick rounds
- 2 tablespoons olive oil
- 2 teaspoons coarsely ground black pepper
- Kosher salt to taste
For the dip:
- 2 teaspoons olive oil
- 1 small onion, minced
- 2 scallions, thinly sliced with greens and whites separated
- 1 1/4 cups nonfat Greek yogurt
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 450°F. Toss sliced potatoes in a large bowl with the olive oil and pepper until well-coated. Arrange potato slices in 1 layer on 2 cookie sheets.
- Bake for 20-25 minutes until chips are crisp and lightly browned. Remove from oven, season with salt, and cool.
- To make the dip, heat oil over medium heat and add onions and scallion whites. Cook, stirring often, until golden brown and soft, about 10 minutes. Remove from heat and allow to cool.
- Combine onions with Greek yogurt, onion powder, garlic powder, salt, pepper, and scallion greens. Stir well to incorporate.
- Chill for 1 hour to let flavors meld. Serve with chips.
Vegan Pesto Stuffed Mushrooms
- ½ cup pecan halves
- 1 cup fresh spinach, tightly packed
- 1 cup fresh basil leaves, tightly packed
- 1 large garlic clove, minced
- 1 teaspoon fresh lemon juice
- ½ teaspoon sea salt
- 2 tablespoons water, or as needed to facilitate blending
- 8 ounces whole crimini mushrooms
- Preheat the oven to 350F and prepare the pesto. In a mini food processor, pulse the pecans into a fine meal. Add in the spinach, fresh basil, garlic, lemon juice, salt, and water and process until a uniform texture is achieved. You might have to scrape down the sides and process a couple of times to get it all evenly combined. Set aside.
- Gently remove the stems from the mushrooms and wipe off any dirt with a damp cloth. Fill the center of each mushroom with about a teaspoon of the pesto and arrange all of the stuffed mushrooms in a single layer on a baking sheet. Bake them at 350F for 20-25 minutes until the mushrooms are tender. Serve warm.
- If you have any leftover pesto, it makes a great dip for veggies or can be tossed with your favorite pasta.