Dip for Spring?

[SusanL]

I know I should go downstairs and pull out my old Cooking Light Magazines, but does anyone have a Light Spring Dip I can make for Easter? I have made all the artichoke, spinach recipes but wanted something light to serve with veggies and cubed bread. TIA

[kwormann]

Sorry, dont have one, just saying Good Morning http://www.cookinglight.com/bbs/biggrin.gif

Kim

[SusanL]

Good Morning Kim,
Does this mean I really have to go downstairs and start snail looking?
Glad to see you up and about this morning!
I must go downstairs soon to start making
breakfast, then weaving to finish my
Easter gifts! What are you up to?
Susan

[kwormann]

Enjoying the fact that I have the next 5 days off of school! Shopping with friends on the menu for today! Gotta love the south where they give you spring break AND Easter break!

Kim http://www.cookinglight.com/bbs/smile.gif

[SusanL]

Kim - enjoy your vacation, we have been off all week http://www.cookinglight.com/bbs/smile.gif.(Shop for me!)

I'm off to look for dip recipes, downstairs, but if anyone else has any to share, I'll be back!!

[Grace]

My husband and I are both off today, too. We're just staying home and puttering around together!

Here are two dips that are good served with veggies and/or bread - I have made them both and they're both great!


CookWare(tm) from Cooking Light(r)

Creamy Feta-Spinach Dip

SOURCE: Cooking Light YEAR: Jan/Feb 2000 PAGE: 158

INGREDIENTS FOR 8 SERVINGS:
1 (8-ounce) carton plain low-fat yogurt
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup low-fat sour cream
1 garlic clove, crushed
1-1/2 cups finely chopped spinach
1 tablespoon minced fresh or 1 teaspoon dried dill
1/8 teaspoon black pepper
Fresh Dill (optional)

INSTRUCTIONS:
We've updated the classic spinach dip by adding tangy feta and omitting the
artichokes and much of the fat.

1. Spoon yogurt onto several layers of heavy-duty paper towels; spread to
1/2-inch thickness. Cover with additional paper towels, and let stand 5
minutes. Scrape into the bowl of a food processor using a rubber spatula. Add
the cheeses, sour cream, and garlic, and process until smooth, scraping sides
of bowl once. Spoon yogurt mixture into a medium bowl, and stir in the
spinach, minced dill, and pepper. Cover and chill. Garnish with fresh dill, if
desired. Yield: 2 cups (serving size: 1/4 cup).

NUTRITIONAL INFORMATION:
CALORIES 78 (62% from fat); FAT 5.4g (sat 3.4g, mono 1.4g, poly 0.2g); PROTEIN
4.2g; CARB 3.6g; FIBER 0.4g; CHOL 20mg; IRON 0.4mg; SODIUM 178mg; CALC 130mg

CookWare(tm) from Cooking Light(r)

Thai Shrimp Dip

SOURCE: Cooking Light YEAR: Jan/Feb 2000 PAGE: 158

INGREDIENTS FOR 12 SERVINGS:
1 pound medium shrimp, cooked and peeled
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons light mayonnaise
2 tablespoons fresh lime juice
2 teaspoons Thai fish sauce or low-sodium soy sauce
1 (12.3-ounce) package reduced-fat firm tofu, drained
1 teaspoon dark sesame oil
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
3 tablespoons minced green onions
3 tablespoons chopped fresh cilantro
Cooked and peeled shrimp (optional)
Cilantro sprig (optional)

INSTRUCTIONS:
1. Place the first 3 ingredients in a food processor, and process until
minced. Add lime juice, fish sauce, and tofu; pulse until blended. Heat oil in
a small skillet over medium heat; saute ginger and garlic 2 minutes. Add to
shrimp mixture, and pulse until combined. Add onions and chopped cilantro, and
pulse 3 to 4 times. Spoon into a bowl; cover and chill 1 hour. Garnish dip
with additional shrimp and cilantro sprig, if desired. Yield: 3 cups (serving
size: 1/4 cup).

NUTRITIONAL INFORMATION:
CALORIES 68 (40% from fat); FAT 3g (sat 1g, mono 0.8g, poly 0.8g); PROTEIN
8.6g; CARB 1.6g; FIBER 0g; CHOL 48mg; IRON 1mg; SODIUM 182mg; CALC 34mg

[Beth H]

There is a wonderful CL recipe for shrimp dip in the 1999 compendium book. It's incredibly easy -- takes about 10 minutes to make -- and everyone always raves when I make it. I don't remember the recipe off-hand, but it is in the 99 book if you have it. I can post it later if you can't find it.

[ElinorC]

Here's a dip with some rather unusual ingredients that we like. It's rather spring-like I think.


* Exported from MasterCook *
Tomato-Lime Dip

Recipe By :Family Circle Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

16 ounces light sour cream
16 ounces stewed tomatoes -- drained and chopped
1/2 cup green onion -- chopped
1/8 teaspoon dill
1/4 teaspoon cayenne pepper
1 1/2 teaspoons grated lime rind
1/4 teaspoon each salt and pepper

1. Mix all iingredients together and chill for about 1/2 hour to blend flavors.

2. Serve with vegetable dippers of various colors and shapes.

Yield: About 2 2/3 cup.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 25 Calories; 1g Fat (24.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 50mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

[Jen]

I was going to suggest the feta-spinach dip also - I haven't made many CL appetizers, since I don't entertain that frequently, but that dip was delicious. I think it would be perfect with bread cubes and veggies (I think I served it with veggies and toasted baguette slices). It's very light and fresh tasting.

[Hoosier65]

I just made a good dip from the CL Complete cookbook. Roasted Pepper Cheese Dip for veggies, it is very good. Would be glad to post if you don't have it.

[SusanL]

I have downloaded all of these and plan to try them ALL soon. I should have mentioned that my mom can't eat seafood or feta and my dad doesn't like anything Indian- his loss, my gain http://www.cookinglight.com/bbs/smile.gif
Hoosier, would you have time to post your recipe?

[Zinnia]

Susan,
Here's another dip recipe that looks good, but I haven't tried it yet. It's from the March 2001 issue of Bon Appetit magazine & from their 'Cooking for Health' section. http://www.cookinglight.com/bbs/smile.gif Zinnia

Curried Spinach Dip
Serve this zesty dip with crackers or cut-up raw vegetables.

1 teas. curry powder
1/2 teas. ground cumin

1 10-oz. package frozen chopped spinach, thawed, squeezed dry
3/4 cup nonfat sour cream
3/4 cup plain nonfat yogurt
2 garlic cloves, minced
1/4 teas. hot pepper sauce

Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat.
Combine chopped spinach, nonfat sour cream, nonfat yogurt, and minced garlic in processor. Blend until spinach is pureed. Add curry mixture and hot sauce and process until blended. Season to taste with salt and pepper. Transfer to bowl. (Can be made 4 hours ahead. Cover and refrigerate.) Makes 2 cups.
Per 1 tablespoon serving:
calories- 9
total fat- 0
saturated fat- 0
cholesterol- 0

[SusanL]

Thanks again everyone for the wonderful dips. I went with a 25 year old recipe that my mom gave me way back then... I had forgotten that I had it but wanted to share.
Cucumber Dip
Grate 2 peeled and seeded cucumbers
Grate 1 small onion
Combine with:
Sour Cream (I mixed regular/low fat/no fat)
celery seed to taste
minced fresh parsley
salt and pepper to taste
(I added some garlic salt, dill, and cayenne pepper to give it a kick)