Summertime equals BBQ season. That means food temptation is lurking behind every grill, coal, and checkered tablecloth. The one thing I find the hardest to resist at a BBQ is a heaping bowl of chips and dip. Ugh. The worst part is, I (like many of you I bet) can’t stop at just one. Once I start shoveling that cheesy, crunchy goodness into my mouth I cannot stop. Instead of depriving myself and just saying no every time in each and every social setting I encounter, this summer I’m gonna grab my love-handle destiny by the flab and whip up my own healthy, delicious dips.
Here are three of my fave skinnied-down dips right in time for bathing suit season:
Onion ‘n’ Garlic Yogurt Dip
2 cups Fage Greek yogurt (you can use 2% or fat free yogurt)
1 small to medium sized onion, very finely diced
3 cloves garlic, very finely diced
Handful of cilantro, chopped
Drizzle of olive oil
Salt and pepper
(Optional: dash of red chili powder or and/or chaat masala)
Spoon out yogurt and add in all ingredients. Stir well and add salt and pepper to taste. Can be made a day ahead. Serve chilled.
Reduced Fat Guac
10-ounce pack of frozen peas
1/2 small ripe avocado
1/2 cup cilantro, stems removed
1 tomato, chopped
1 small onion, diced chopped onion
2 cloves garlic, finely diced
Squeeze of fresh lime juice
Salt and pepper
Cook peas, drain and rinse with cold water. Blend or vigorously mash avocado and peas. Stir in remaining ingredients and serve chilled.
Spicy Mango Salsa
1 ripe mango, peeled and diced
1/2 cucumber, thinly diced
1 small jalapeno, chopped finely
1/2 onion, diced
Juice of two limes
Handful of roughly chopped cilantro leaves
Salt and pepper
Combine the all ingredients and season with salt and pepper, to taste.
Instead of grabbing chips and crackers to serve your dips with, opt for sliced veggies, endive leaves, homemade baked plantain chips, veggie chips . . . the possibilities are endless.
Just when you thought it could never be possible, BBQ season and swimsuit season really can be a match made in heaven. Happy summer!
Edited by Alison Stanton