Chips and dip is the go-to party dish, especially for us Tex-Mex lovers. Some of the earliest dips were hummus and olive oil, which originated in the Mediterranean region and are still very popular today. Unfortunately, chips and dip have developed into a dish that can be loaded with sodium and fat. So pass on the store-bought items and instead serve these healthier homemade versions! Enjoy!
Orange and Avocado Salsa
Serve this salsa with chips, or spoon it atop sautéed chicken breast or fish.
- 3 cups orange sections, chopped (about 4)
- 2 1/2 cups pink grapefruit sections, chopped (about 2 large grapefruit)
- 1/4 cup minced red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced jalapeño pepper
- 2 teaspoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1 diced peeled avocado
Combine all ingredients in a bowl; toss gently. Serve immediately.
Source: myrecipes.com
Zesty Green Goddess Dip
- 2 cups trimmed watercress (about 2 bunches)
- 1/2 cup fresh basil leaves
- 1/3 cup canola mayonnaise
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup chopped green onions
- 1/4 cup plain fat-free Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon anchovy paste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
Combine all ingredients in a food processor, and pulse 8 to 10 times or until just combined. Scrape the mixture into a bowl or serving dish. Cover and chill for 8 hours or overnight.
Source: myrecipes.com
Southwestern Layered Bean Dip
- 1 16-ounce can nonfat refried beans, preferably “spicy”
- 1 15-ounce can black beans, rinsed
- 4 scallions, sliced
- 1/2 cup prepared salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 cup pickled jalapeño slices, chopped
- 1 cup shredded Monterey Jack, or Cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1 1/2 cups chopped romaine lettuce
- 1 medium tomato, chopped
- 1 medium avocado, chopped
- 1/4 cup canned sliced black olives, (optional)
Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).
Source: eatingwell.com
Chile Con Queso
This healthier version of chile con queso will have ooey-gooey-cheese lovers celebrating. Now you can enjoy this Tex-Mex dip without all the fat and calories.
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup pale ale, or other light-colored beer
- 1 1/2 cups low-fat milk, divided
- 3 tablespoons cornstarch
- 1 3/4 cups shredded sharp Cheddar, preferably orange
- 1 10-ounce can diced tomatoes with green chiles, drained, or 1 1/4 cups drained petite-diced tomatoes
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon chili powder
- Cayenne pepper, to taste (optional)
- 1/4 cup sliced scallions
- 2 tablespoons chopped fresh cilantro
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer. Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro
Source: eatingwell.com
Now that you had a delicious dip, learn how to make healthy homemade chips: http://www.instructables.com/id/How-to-Make-Delicious-Healthy-Homemade-Potato-Chi/