Barb Boose Publications Director, Marketing and Communications December 27, 2013Friday recipe: party dips 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 hummusTahini, 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 drained15-ounce can chickpeas, rinsed and drained2 tablespoons tahini2 tablespoons fresh lemon juice1 tablespoon minced garlic1 tablespoon extra virgin olive oil1/2 teaspoon cumin1/2 teaspoon hot paprika1 cup chopped fresh basilCombine 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 dip10- to 12-ounce jar roasted piquillo or red bell peppers, rinsed and drained2 ounces feta, crumbled1/3 cup sliced almonds, toasted1/3 cup finely grated Parmesan1 tablespoon sherry vinegar1 large clove garlic, minced1/2 teaspoon red-pepper flakesCombine all ingredients in food processor. Pulse until smooth. Transfer to serving bowl and season to taste. Makes 1 1/4 cups.Spiced carrot dip1 1/2 pounds carrots, cut into 1-inch pieces2 teaspoons olive oil1 tablespoon mustard seeds1 1/2 teaspoon curry powder3/4 teaspoon cumin1 cup 2-percent Greek-style yogurt1/2 cup reduced-fat sour cream1 tablespoon fresh lemon juiceSteam 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 dip1 pound frozen green peas, thawed1 cup silken tofu1 cup chopped cilantro3 scallions, chopped1 tablespoon fresh lime juice1 teaspoon wasabi pasteCombine all ingredients in food processor. Pulse until smooth. Transfer to serving bowl and season to taste. Makes 3 cups. Leave a Reply Cancel replyYou must be logged in to post a comment.