Roasted Garlic Herb Dip
This creamy garlic dip calls for three heads of garlic, which become buttery and mellow once roasted. Tangy Greek yogurt, fresh herbs and lemon zest add a punch of flavor.
Ingredients:
- 3 garlic bulbs
- ½ cup light mayo
- ½ cup plain, fat free Greek yogurt
- 1 tsp lemon zest
- 2 T fresh sage, chopped
- ¼ cup fresh parsley, chopped
- Olive oil for roasting
Cut tops off garlic bulbs. Drizzle with olive oil, wrap in foil and roast in a 400 degree oven for 40 minutes. Once cool, squeeze out garlic pulp and fold in with the remaining ingredients. Chill and serve with crudités and pita chips.
Skinny Guacamole
While avocados are a super food, they’re calorie dense. Swapping out some of the avocado with a pea puree lightens up this recipe and gives it a brilliant green hue.
Ingredients:
- 1 10 ounce bag frozen peas, thawed
- 1 ripe avocado, diced
- 1/3 cup sweet onion, finely chopped
- 1 jalapeno pepper, chopped
- 3 T lime juice
- 1/3 cup plum tomato, chopped
- ¼ cilantro, chopped
- Sea salt and pepper
Whirl peas in food processor until a chunky consistency is reached. Add avocado, onion, jalapeno and lime juice and pulse until combined. Pour into a bowl and fold in cilantro and tomato. Season to taste. Serve with baked tortilla chips and crudités.
Cookie Dough Dip
Chickpeas … in a dessert dip? You’ve got to try it! I found this recipe on a healthy dessert blog called Chocolate Covered Katie. It’s high in protein, gluten-free and delicious. Your family and guests will never guess that there are beans hidden.
Ingredients:
- 1 can of chickpeas, drained
- Heaping 1/8 tsp salt
- 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- ¼ peanut butter or nut butter
- 2 T milk
- ½ cup brown sugar
- 1/3 cup chocolate chips
- 2 T oatmeal
Add all ingredients (except for chocolate chips) to a food processor, and blend until very smooth. Then mix in the chocolate chips. Serve with graham crackers as well as apple and pear slices for dipping.
Article originally appeared in Main Line Media News’ Flair section.
