Does anyone have a great recipe for a dip for veggies?
I haven't tried it, but this one looks good, and is only 19 calories per 1 tablespoon. I bet you could easily add dill to it as well!
Ingredients - makes 4 servings
- 3 tablespoons soft Goat cheese
- 1 tablespoon Greek yogurt, fat free, plain
- 1 tablespoon finely diced green onion
- 1 tablespoon chopped fresh flat leaf parsley
- ¼ teaspoon freshly ground black pepper
- Sea Salt to taste
Directions
Combine all ingredients, cover and refrigerate until ready to use.
Read more at http://skinnyms.com/goat-cheese-yogurt-spread/#wDifQtMoFuBDM zTT.99
on 4/22/14 4:47 am
I really like artichoke dip, and I tend to make this kind a bit on the spicy side with lots of lemon! I don't have measurements since I kinda make it up as I go, but here's the gist:
- Half a package of FF cream cheese
- low-fat mayo, maybe 1/4? Go until the texture is creamy.
- grated parm, a few tablespoons
- minced garlic
- squeeze or two of lemon juice
- hot pepper sauce (I use Louisiana sauce)
- kosher salt
- fresh black pepper
- 2 boxes frozen artichoke hearts, thaw and chop them up first
Mix everything but the 'chokes in a bowl first, then add the artichokes and stir well. Put it in a little casserole dish greased with cooking spray and bake at 350 for about half an hour, or until it gets bubbly and a little bit brown.
Awesome with veggie sticks, and rye crisp crackers too if you need fiber :)
Sparklekitty / Julie / Nerdy Little Secret (#42)
Roller derby - cycling - triathlon
VSG 2013, RNY conversion 2019 due to GERD. Trendweight here!
on 4/23/14 8:42 am
I feel embarrassed to even post this --- it's not really a "recipe" -- but I often mix plain greek yogurt with some ranch dressing packet to make dip for my little boy. I sometimes thin it a bit with just a tad of milk. I mix it to taste as we go -- so no waste.
"What you eat in private, you wear in public." --- Kat