EatingWell

No-cook Appetizers

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.

- By Andrea Mathis, M.A., RDN, LD

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

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