Lightening up dip allows for indulgence without guilt
What better way to celebrate New Year's Day than by watching football games with family and friends?
And no party would be complete without dips.
But they are the downfall of so many of us.
Dip. Scoop. Dip. Scoop. Have a chip? Dip. We all know the drill. It’s easy and yet so hard to resist. And most dips have a good amount of fat.
So the easiest thing to do is to lighten them up a little.
In this recipe, crumbled feta cheese is whipped to form an airy, tangy and salty base for a sweet-and-tangy dip with a little bit of heat.
With the feta is a mix of mayonnaise, cream cheese, plain Greek-style yogurt and lime juice. Cilantro and garlic are added, as well as some jalapeno or serrano pepper for heat. Roasted red peppers provide the sweetness.
Roasted red peppers are one of my favorite ingredients. You can roast your own or buy them jarred. Most of the time, I go for the latter because it’s easy and costeffective. Once opened, of course, you want to use them within about 10 days. If you don’t, you can freeze them. Place them flat in a row on plastic wrap. Wrap completely and place in a freezer bag. They’ll keep for several months. And when you’re ready to use them, they thaw quickly.
Although raw red peppers are already sweet, roasting them intensifies their flavor. Once you added them to dishes, it adds another level.
This dip goes together in about 10 minutes. It’s best to chill it before serving. You can serve the dip with any raw vegetable, crostini, pita bread or pita chips. In a food processor fitted with the metal blade, place the feta, cream cheese, sour cream or Greek yogurt, mayonnaise and lime juice. Process for 3 to 4 minutes until mixture is smooth. Scrape down sides occasionally, if needed.
Add remaining ingredients and pulse until smooth. Don’t worry if the dip seems too thin; it will thicken after it is refrigerated.
Chill at least one hour before serving. Serve as a spread for crostini or a dip with pita chips, crackers or vegetables.