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Duo of Healthy Dips for Easter

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Who doesn’t love a good pre-holiday meal nosh?

I definitely love to graze a bit before a celebratory feast but I don’t want to ruin my appetite for the main event. I’m always watching my waistline too so I’m sharing two great healthy options for dips you can serve as an appetizer. They’re both low in fat, packed with vitamins and fiber, and truly delicious.

I’ll be serving them with an array of fresh veggies, including cucumber rounds, zucchini spears, radish halves, celery sticks, baby carrots, endive leaves, cauliflower florets, red and yellow pepper strips, and blanched asparagus spears. I’m also going to serve some baked multigrain pita chips. Enjoy!

Feta, Yogurt and Spinach Dip


1 small box frozen chopped spinach, thawed and drained
4 oz. light cream cheese
3/4 cup(s) low fat greek style yogurt
1/4 cup(s) crumbled feta cheese, reduced fat variety is fine
3 Tbsp(s) shallots, fresh, minced,
2 Tbsp mint, chopped
2 Tbsp basil, chopped
2 tsp fresh lemon juice

1 tsp lemon zest
1/4 tsp black pepper
1/4 tsp table salt, or less to taste (optional)

  1. Be sure that spinach has all the water squeezed out first. You may also use fresh baby spinach if preferred. Simply chop it up, blanch it in boiling water, then drain and squeeze out the water.
  2. Put the spinach, cream cheese, shallots, and feta in a food processor and pulse until pureed.
  3. Add the yogurt and pulse to mix. Remove from the food processor and stir in the herbs, lemon juice & zest and salt & pepper.
  4. This is great with raw veggies or baked pita chips. Leftover, it is also a wonderful topping for baked potatoes, or a dip for roasted potatoes or baby lamb chops.

Sun-Dried Tomato and White Bean Dip


1 (15oz.) can of Cannellini Beans, rinsed and drained
2 Tbsp Lemon juice
1 Tbsp Olive Oil
2 cloves garlic, minced
1 tsp chopped rosemary
1 tsp crushed red pepper
¼ cup sundried tomatoes, chopped
Salt to taste
Fresh Italian Flat Leaf Parsley, chopped

  1. Boil some water in the microwave and add the dried tomatoes to re-hydrate. Allow to steep for about 2 minutes and drain the water, squeezing it out of the tomatoes. Chop and set aside.
  2. Chop the garlic and rosemary. Now add the chopped garlic and rosemary, crushed red pepper, the rehydrated tomatoes, drained beans, olive oil and lemon juice to food processor and puree.
  3. Season to taste with salt and turn into a serving dish. Garnish with some fresh chopped parsley. This is a nice alternative to hummus and goes well with pita chips, baked tortilla chips, and fresh veggies. Leftovers are wonderful as a sandwich spread with chicken or turkey and some greens.

Want to learn more about the benefits of eating raw vegetables? Read more here:http://www.righthealth.com/topic/Benefits_Raw_Vegetables

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About Daphne Wotherspoon