For many, deciding what hors d’oeuvres to bring to a holiday party is as hard as browsing the cookie platter section of the bakery. This season, freshen it up a bit. Be the one who brings the veggie plate this year. You may be thinking that that is a sure-fire way to win the worst guest of the party award but it is all about the presentation and dip choices. Arranging brightly colored veggies in an eye-catching design will help your platter stand out on a table full of sweet temptations. Providing a variety of dips instead of your standard ranch dressing may also be a great way to peak the interest of your fellow guests. And chances are you are not the only one trying to control your waistline this season. I have listed below a couple of non-traditional dip ideas that will have everyone raving about your veggie plate.
Zesty Green Goddess Dip Recipe
(Cooking Light Recipe)
|
Nutrition Facts |
| Calories 92 |
| Fat 9 g |
| Carbohydrates 1 g |
| Protein 2 g |
| Sodium 223 mg |
| The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
- 2 cups trimmed watercress (about 2 bunches)
- 1/2 cup fresh basil leaves
- 1/3 cup canola mayonnaise
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup chopped green onions
- 1/4 cup plain fat-free Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon anchovy paste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
Directions
- Combine all ingredients in a food processor and pulse 8 to 10 times or until just combined.
- Scrape the mixture into a bowl or serving dish.
- Cover and chill for 8 hours or overnight.
Spicy Black Bean Hummus Recipe
(Cooking Light Recipe)
|
Nutrition Facts |
| Calories 148 |
| Fat 6 g |
| Carbohydrates 21 g |
| Protein 5 g |
| Dietary Fiber 4 g |
| Cholesterol 0 mg |
| Sodium 381 mg |
| The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
- 1 garlic clove, peeled
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini (roasted sesame seed paste)
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 (15-ounce) can black beans, rinsed and drained
- 1 small jalapeño pepper, chopped (about 2 tablespoons)
- Dash of crushed red pepper
- 2 teaspoons extra-virgin olive oil
- Dash of ground red pepper
Directions
- Place garlic in a food processor; process until finely chopped.
- Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth.
- Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper.
- Serve with vegetables or Stacy’s Simply Naked pita chips.