Take a dip trip! Snack on one of these light dips. Keep it healthy by dipping with baked pita chips or crudites.
Skinny Shrimp Dip
From “Skinny Dips,” by Diane Morgan (Chronicle). Makes about 3 cups.
Ingredients
1 teaspoon kosher or sea salt
1 pound medium uncooked shrimp in the shell
4 green onions, including green tops, finely minced
1 rounded tablespoon finely minced fresh ginger
1 teaspoon finely minced garlic
1/4 cup reduced-fat mayonnaise
1 1/2 tablespoons reduced-fat sour cream
4 teaspoons fresh lemon juice
1 1/2 teaspoons Asian sesame oil
1/2 teaspoon freshly ground white pepper
Directions
Fill a 3-quart saucepan 2/3 full with water, add 1/2 teaspoon of the salt and bring to a boil over high heat. Add the shrimp, and cook just until they are pink and firm, about 2 minutes. Drain and rinse under cold water. Peel and devein the shrimp. Finely chop the shrimp and transfer to a medium mixing bowl.
Mix the green onions, ginger, garlic and remaining 1/2 teaspoon salt with the shrimp. Add the mayonnaise, sour cream, lemon juice, sesame oil and pepper. Stir until the ingredients are well combined. Transfer to a serving bowl. Cover, and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator 20 minutes before serving.
Per 2 tablespoons: Calories, 32; Fat, 1.4g (Sat Fat: 0.3g); Protein, 4g; Carbs, 1g; Fiber, 0g; Cholesterol, 38mg; Sodium, 111mg; Calcium 11 mg; Iron 0.6mg
Sensational Spinach Dip
From “Eat What You Love,” by Marlene Koch (Running Press). Makes 3 cups.
Ingredients
1/2 cup light sour cream
1/2 cup light mayonnaise
3/4 cup or 1 (8-ounce) container plain low-fat yogurt
1/2 teaspoon minced garlic
2 teaspoons reduced-sodium soy sauce
1 ( 8-ounce) can water chestnuts, drained and finely chopped
1 (1 0-ounce) package frozen and chopped spinach, thawed and squeezed dry
1/4 cup dried parsley
1/4 cup dried minced onion
3/4 teaspoon dried dill
Directions
In a medium bowl, whisk together the sour cream, mayonnaise and yogurt. Add the garlic, and mix well. Stir in the soy sauce and water chestnuts.
Add the spinach, parsley, onion and dill, and mix thoroughly. Cover the dip, and refrigerate until ready to serve.
Per 1/4 cup: Calories, 70; Carbs, 4g; Fat, 4.5g (Sat Fat, 1.5g); Protein, 3g; Fiber, 1g; Cholesterol, 5g; Sodium 115mg
