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
Ingredients:
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)
- 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.
- Put the spinach, cream cheese, shallots, and feta in a food processor and pulse until pureed.
- Add the yogurt and pulse to mix. Remove from the food processor and stir in the herbs, lemon juice & zest and salt & pepper.
- 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
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