No products in the cart.
Survey says PLANNING is how post ops remain at goal. They don’t eat chips and dip during the football game just because they have a craving or have lost all their weight… they happily live with the changes that got them to goal for life. Weekend snack food is problematic on two levels – its made with high fat/calorie mayonnaise and sour cream, plus you need chips to scoop it.
The other evening, my husband was watching a sporting event on the Jumbotron in our living room when I placed a Bowl of Dip on the coffee table. He smiled as he realized that his game just turned into a Party. Want to have a Party? Break out some Dip!
Here are some really delicious Football Game Trays and Dips that no one will know are healthy – as calling it ‘Healthy Dip’ would be the kiss of death. These Dips are every bit as good with vegetables as the chips. Put out a basket of chips as well if you must (keep your mitts outta them), but if you are creative with your vegetable choices, people will go for the vegetable chips!
Store bought hummus sucks… or I should say it’s not very good compared to making your own. FOUR ingredients in a food processor… 1drained can of chick peas, a tablespoon sized glop of peanut butter (tahini sesame paste is the real ingredient but PB is great), juice of a lemon, 2 garlic cloves,1 teaspoon sea salt and 1/2 teaspoon black pepper. Puree until fairly smooth, then dribble in 2 tablespoons olive oil and then keep adding warm water with the processor on, until it is thick & silky smooth. Boom. Man o man is this good smeared on apple slices or scooped with mini sweet peppers! OR eat it in small dish with a spoon. Mine is sprinkled with smoked paprika and a drizzle of olive oil because I cant help myself.
2. Homemade Blue Cheese Dip
Absolutely deeeeelish with Honeycrisp apple slices, cucumbers, sweet peppers. Thin it down with a little water and its the best salad dressing you ever tasted!
1 cup thinly sliced shallots (about 4 ounces)
1 teaspoon vegetable oil
2 tablespoons Hellmann’s mayonnaise
1 cup Fage Greek yogurt
4 ounces blue cheese, room temperature, crumbled
2 scallions, minced and 2 tablespoons chopped walnuts – garnish
Sauté shallots in oil until deep golden brown, 12 to 15 minutes, set aside to cool. In a medium bowl, whisk together mayonnaise and yogurt; add blue cheese mashing with rubber spatula to blend until smooth. Season to taste with sea salt and black pepper to taste. Stir in the caramelized shallots. Top with scallions and walnuts.
3. Crab Crackers
I bought a tub of Super Crab Dip at Fresh Market and used a mini metal ice cream scoop to portion it on English cucumber slices. It. Tastes. Great.
4. Onion Dip
This one’s a no brainer, the same dip you have made for years using a packet of KNORR Onion Soup Mix, Lipton Onion Soup Mix or Hidden Valley Ranch Dressing Mix but instead of sour cream and mayonnaise, use 1 1/2 cups Fage Greek Yogurt! This is guilt free and also great to use as a ‘sauce’ for thinly sliced chicken