Friday recipe: party dips

December 27, 2013 —

Are you gearing up for New Year’s festivities or recovering from holiday overload? Are you regretting that third (fourth, fifth…) glass of eggnog or all those Christmas cookies you’ve been snacking on? Whichever state you’re in, today’s recipes are just what the doctor – or your next party – ordered. I found these on the Prevention.com website (tip: It’s a great site for exercise and recipe ideas and other healthy lifestyle info, but don’t sign up for its free newsletters – your e-mail inbox will be ever overflowing) and give each one a thumbs-up. Just remember to enjoy them with baby carrots, celery or cabbage wedges rather than greasy chips, okay?

Artichoke hummusArtichoke-Hummus
Tahini, a flavorful paste made of ground sesame seeds, packs healthy monounsaturated fats. If you cringe at its relatively high price, though, just substitute peanut butter.

  • 14-ounce can artichoke hearts, rinsed and drained
  • 15-ounce can chickpeas, rinsed and drained
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon hot paprika
  • 1 cup chopped fresh basil

Combine all ingredients except basil in food processor. Pulse until smooth. Transfer to serving bowl. Stir in basil and season to taste. Makes 2 cups.

 

Spanish pepper dipSpanish-Pepper-Dip

  • 10- to 12-ounce jar roasted piquillo or red bell peppers, rinsed and drained
  • 2 ounces feta, crumbled
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup finely grated Parmesan
  • 1 tablespoon sherry vinegar
  • 1 large clove garlic, minced
  • 1/2 teaspoon red-pepper flakes

Combine all ingredients in food processor. Pulse until smooth. Transfer to serving bowl and season to taste. Makes 1 1/4 cups.

Spiced carrot dip

  • 1 1/2 pounds carrots, cut into 1-inch pieces
  • 2 teaspoons olive oil
  • 1 tablespoon mustard seeds
  • 1 1/2 teaspoon curry powder
  • 3/4 teaspoon cumin
  • 1 cup 2-percent Greek-style yogurt
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon fresh lemon juice

Steam carrots until tender, about 20 minutes. Put in food processor.

Heat oil in small nonstick skillet over medium heat. Add mustard seeds, curry powder, and cumin. Toast, stirring, until fragrant, about 2 minutes. Add to food processor with remaining ingredients and pulse until smooth. Season. Makes 4 cups.

 

Wasabi pea dipWasabi-Pea-Dip

  • 1 pound frozen green peas, thawed
  • 1 cup silken tofu
  • 1 cup chopped cilantro
  • 3 scallions, chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon wasabi paste

Combine all ingredients in food processor. Pulse until smooth. Transfer to serving bowl and season to taste. Makes 3 cups.


Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.