dip Archives - Page 4 of 4

lemon-dill cannellini dip

by Jackie Newgent | November 21, 2012 | 0 Comments

(Click on photo for full-size image!) Makes 5 servings: 1/4 cup each I’m an appetizer kind of gal. That means sometimes I prefer a plate of tasty bites rather than the actual meal. So here’s a lovely dip that I just whipped up for any appetizer table. So why do dip? Dunking into them can actually be a delicious way to boost veggie intake. On the other hand, some dips are so excessively high in calories that they’re not worth the couple minutes of indulgence. However, when you can turn a dip into a still indulgent one with nothing but “good” ingredients … go for it. That’s what this creamy (now beany) concoction is all about. It’s worthy of scooping...

pistachio pesto hummus spread

by Jackie Newgent | August 27, 2012 | 4 Comments

Meet my multi-tasking pistachio pesto hummus spread. You’ll love that you can indulge in this plant-based condiment in three (or more!) ways. First, the recipe makes a delectable match for a sandwich in place of mayo. Second, it’s tasty as an inspired “hummus” paired with cherry tomatoes, sweet bell pepper strips, or practically any seasonal veggie. And third, it’s a colorful, creamy base for a pasta sauce. The pistachios (try Wonderful Roasted & Salted No-Shells Pistachios!) provide unique flavor and color interest. And the finishing drizzle of roasted pistachio oil enhances the nutty flavor profile. Enjoy it often!

caramelized onion greek yogurt dip

by Jackie Newgent | March 22, 2012 | 1 Comment

Makes 8 servings: 1/4 rounded cup each True confession … one of the snacks that I simply can’t have around me is potato chips and dip. I seriously can’t stop myself! So I made a personal pact that the only time I can eat the tempting duo is at parties—which luckily includes parties that I host. Nonetheless, the dips commonly found at the supermarket have labels that read like strange science experiments, including ingredients like partially hydrogenated oils, monosodium glutamate, artificial flavor, and artificial color. So I figure if I’m going to dish up dip with chips, I at least want to feel good about what goes into it. I finally found the chip dip that’s palate-worthy and full of...

avocado whip

by Jackie Newgent | December 30, 2011 | 2 Comments

Makes 12 servings: 3 tablespoons each Have I got a dip for you! Since avocado is my favorite food on the planet, I’m always looking for new ways to enjoy it. I was delighted to reinvent this simple recipe into an avocado lovers’ version. Try it out soon. It’s a lovely change of pace from a traditional guacamole and it’s sort of frosting-like … in the savory sense. Serve this fluffy delight as a dip with your favorite crisp veggies or tortilla chips. Or savor its creaminess as a dreamy sandwich spread. Move over mustard! Calories Saved: 20

dip

As Seen In

Connect with Jackie: