A few ingredients and a quick stir or whir is all you need to make these no-cook dips. For bonus cuteness points, serve them in individual cups with crudités on top.
1 Creamy Salsa Cheddar Dip
Puree 16 oz. softened reduced-fat cream cheese,
1½ cups pico de gallo,
¾ cup shredded Cheddar cheese and ¼ tsp. pepper
in a food processor.
2 Rosemary Green Pea Dip
Puree 20 oz. frozen peas (thawed), 2 garlic cloves, 2 tsp. fresh rosemary, a squeeze of lime juice,
1 Tbsp. olive oil and ¼ tsp. each salt and pepper in a food processor.
3 Cucumber Dill Yogurt Dip
Combine 3 cups wholemilk plain Greek yogurt,
1 cup diced cucumber,
2 Tbsp. fresh dill, 2 tsp. garlic powder, a squeeze of lemon juice, ½ tsp. salt and ¼ tsp. pepper in a bowl.
4 Red Pepper White Bean Dip
Puree 2 medium red bell peppers, two 15-oz. cans low-sodium cannellini beans (rinsed), 2 garlic cloves, 1 Tbsp. olive oil, ½ tsp. salt and ¼ tsp. pepper in a food processor.
5 Spicy Avocado Onion Dip
Puree 4 avocados, 1½ cups reduced-fat sour cream, 1 coarsely chopped small onion, a squeeze of lemon juice and 1 tsp. each cayenne pepper and salt in a food processor.
SERVING SIZE: ¼ cup NUTRITION INFO: page 102