Brainstorm veggie dips?

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heykatieben
heykatieben Posts: 398 Member
in Health and Weight Loss
Heya - what are good veggie dips? I thought of ranch dip and hummus... is there some way to involve pesto, maybe? What other ideas do you guys have?

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  • gaylelynnbell
    gaylelynnbell Posts: 248 Member
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    I like to mix 1/2 fat free ranch and 1/2 salsa. Makes a nice creamy and spicy dip.
  • PlunderBunneh
    PlunderBunneh Posts: 1,705 Member
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    For a ranch dip, try using the seasoning packet with plain fat free yogurt. Barely tastes any different, but much better when it comes to logging.
    I like using guacamole too.
  • heykatieben
    heykatieben Posts: 398 Member
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    Ooh, great ideas! Love the yogurt hack :)
  • dls06
    dls06 Posts: 6,774 Member
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    Sundried tomato and pesto dip

    INGREDIENTS | SERVES 20

    2 cloves garlic

    1 tablespoon reduced-fat mayonnaise

    ¾ cup fresh basil

    1 teaspoon toasted pine nuts

    ¼ teaspoon white pepper

    ¼ cup julienne-cut dry (not oil-packed) sun-dried tomatoes

    8 ounces reduced-fat cream cheese or Neufchâtel, at room temperature
    Place the garlic, mayonnaise, basil, pine nuts, and pepper in a food processor. Pulse until a fairly smooth paste forms. Add the sun-dried tomatoes and pulse 4–5 times. Add the cream cheese and pulse until smooth.

    Scrape into a 2-quart slow cooker. Cook on low for 1 hour. Stir before serving.

    PER SERVING Calories: 35 | Fat: 3g | Sodium: 65mg | Carbohydrates: 1g | Fiber: 0g | Protein: 1g

    How to Toast Pine Nuts

    Preheat the oven to 350°F. Place the pine nuts on a cookie sheet or cake pan. Roast for 5–8 minutes in the oven. Pine nuts will be slightly browned and fragrant when fully toasted.
  • dls06
    dls06 Posts: 6,774 Member
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    White Bean and Pesto dip

    2 15-ounce cans cannellini beans (white kidney beans), rinsed, drained
    1/2 cup purchased pesto
    2 to 3 teaspoons fresh lemon juice
    print a shopping list for this recipe


    PreparationProcess beans in processor until smooth. Stir in pesto. Add lemon juice to taste. Season with salt and pepper. (Can be prepared 1 day ahead.) Stir dip before serving.



    Read More http://www.epicurious.com/recipes/food/views/White-Bean-and-Pesto-Dip-1#ixzz1cmQrqw28
  • Maryee71
    Maryee71 Posts: 434 Member
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    I take fat free Greek yogurt, add dill weed, a little garlic salt and a dash of splenda. Makes great veggie dip.
    You could add pesto to the yogurt. Bet it would be good.:drinker:
  • michelledruss
    michelledruss Posts: 40 Member
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    I have taken ranch seasoning packets and added it to low fat or fat free cottage cheese and then blended it in the blender. It taste like a nice rich ranch dip. Delicious.
  • BrewerGeorge
    BrewerGeorge Posts: 397 Member
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    Tapenade
    Pureed, roasted red peppers
    Marinara sauce
  • jojowack
    jojowack Posts: 17 Member
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    Fat free french onion dip is tasty with veggies. Athenos hummus is good too and lower calorie than some others.
  • ajanders21
    ajanders21 Posts: 7 Member
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    FF plain greek yogurt is the best with powered ranch dressing, or the Lipton onion soup mix, or with dill. Its super thick and because its sightly sour its a great alternative to sour cream (which is what a lot of dips call for).

    Happy munching!
  • 3dogsrunning
    3dogsrunning Posts: 27,167 Member
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    Tzatziki. (I strain the greek yogurt with a cheesecloth for a thicker sauce) Here is one recipe. There are tons of variations. I like the ones with mint and dill in it, but you can do with one or the other. You can also skip the salt on cukes and do it without.


    1 cup grated seeded peeled cucumber
    1/8 teaspoon salt
    1 cup plain low fat greek yogurt
    1 tablespoon chopped fresh mint
    2 teaspoons chopped fresh dill
    2 teaspoons fresh lemon juice
    1/4 teaspoon salt
    1-2 garlic cloves, minced

    Preparation
    Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes.
    Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving.
  • PlunderBunneh
    PlunderBunneh Posts: 1,705 Member
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    Tzatziki. (I strain the greek yogurt with a cheesecloth for a thicker sauce) Here is one recipe. There are tons of variations. I like the ones with mint and dill in it, but you can do with one or the other. You can also skip the salt on cukes and do it without.


    1 cup grated seeded peeled cucumber
    1/8 teaspoon salt
    1 cup plain low fat greek yogurt
    1 tablespoon chopped fresh mint
    2 teaspoons chopped fresh dill
    2 teaspoons fresh lemon juice
    1/4 teaspoon salt
    1-2 garlic cloves, minced

    Preparation
    Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes.
    Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving.

    This sounds so yum!
  • heykatieben
    heykatieben Posts: 398 Member
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    Ooh, more great ideas! I definitely hadn't thought of pureed roasted red peppers, cool!

    @jojowack - hehe, I'm asking because I loved Julie's idea of always having a veggie tray in the fridge. :D Totally took that tip!

    Tried the ranch dip mix with greek yogurt - the calorie/protein differential is astounding (it's something like 1/3rd the calories, WAY more protein) - it does taste more sour, if anyone has ideas to counter the sour - but still good! I bet tzatziki would work well with greek yogurt!

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