Many times during the holiday season I’m invited to potluck and carry in dinners. Since I never know what is going to be offered, I always try to bring a healthier option to the party myself that everyone will enjoy. Then I know there will be at least one thing there that won’t blow my eating plan completely.

Today I have a trio of healthier dip recipes to share with you from Smart Balance that you can use for your own party, or bring along to any holiday carry ins or potluck dinners you’re invited to.

All three are easy to make, and you can pair them with some whole wheat bagel chips, or fresh vegetables and know you’ll have a snack you can munch on with a little less guilt.

All of these dips can be prepared a little in advance, so you’re not rushing to prepare your dish as you’re walking out the door, or greeting your guests.

Artichoke-Garlic Spinach Dip

• Smart Balance® Cooking Spray
• 1/2 cup finely chopped onions
• 2 medium garlic cloves, minced
• 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 13.75-ounce can quartered artichokes, drained and coarsely chopped
• 1/2 teaspoon dried oregano leaves
• 1/2 cup Smart Balance™ Sour Cream
• 1/3 cup grated Parmesan cheese
• 1/4 cup Smart Balance® Omega Plus Light Mayonnaise

Coat a large nonstick skillet with Smart Balance® Cooking Spray, place over medium heat until hot. Cook the onions 3 minutes or until translucent, stirring frequently. Add the garlic and cook 15 seconds, stirring constantly. Add the spinach, artichokes, oregano and Smart Balance™ Sour Cream. Stir until well blended. Remove from heat.
Add the cheese and Smart Balance® Omega Plus Mayonnaise and stir until well blended. Serve warm or chilled.

Serves 16; 2 tablespoon servings

Per serving: 51 calories, 2 grams protein, 4 grams carbohydrate, 3 grams fat, 1.2 grams saturated fat, 0.8 grams monounsaturated fat, 0.4 grams polyunsaturated fat, 0 grams trans fat, 151 mg Omega-3 fatty acids, 18 mg Omega-6 fatty acids, 8 mg cholesterol, 122 mg sodium, 1 gram fiber

Creamy Avocado-Salsa Verde Dip

Dip:

• 1 ripe medium avocado, peeled and seeded
• 1/2 cup salsa verde
• 1/3 cup Smart Balance® Sour Cream
• 2 tablespoons Smart Balance® Omega Plus Mayonnaise
• 2 tablespoons lime juice
• 1 medium garlic clove, peeled
• 1/4-1/2 teaspoon ground cumin
• 1/4 teaspoon salt

Topping:

• 1/4 cup finely chopped roasted peppers
• 1 tablespoon finely chopped red onion
• 1 tablespoon finely chopped cilantro
• 2 tablespoons Smart Balance™ Sour Cream

Combine the dip ingredients in a blender, puree until smooth. Place in a shallow serving bowl

Combine the topping ingredients, except the sour cream, in a small bowl. Spoon the 2 tablespoons sour cream in the center of the avocado mixture and spoon the pepper mixture on top and around the sour cream.

Serves 12; 2 tablespoon servings

Per serving: 62 calories, 1 gram protein, 4 grams carbohydrate, 5 grams fat, 1.4 grams saturated fat, 2.1 grams monounsaturated fat, 0.6 grams polyunsaturated fat, 0 grams trans fat, 114 mg Omega-3 fatty acids, 281 mg Omega-6 fatty acids, 7 mg cholesterol, 113 mg sodium, 1 gram fiber

White Onion Dip

• 1/2 cup Smart Balance® Sour Cream
• 1 tablespoon Smart Balance fat free or 1% milk
• 1/4 cup very finely chopped white onion
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt

Combine all the ingredients in a small bowl. Serve immediately or may be prepared and refrigerated up to 2 hours in advance.

Serves 6; 2 tablespoon servings

Per serving: 51 calories, 1 gram protein, 2 grams carbohydrate, 4 grams fat, 2.3 grams saturated fat, 0 grams monounsaturated fat, 0 grams polyunsaturated fat, 0 grams trans fat, 22 mg Omega-3 fatty acids, 2 mg Omega-6 fatty acids, 13 mg cholesterol, 215 mg sodium, 0 grams fiber

Image and recipes courtesy of Smart Balance

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Avocados are easy to slice, just cut them in half, and pull out the seed. Then take a knife and dice the avocado while it’s still in the peel and then scoop it out. It’s that easy, especially when they’re nice and ripe. Yum!

The latest recipe to hit my party radar is a Southwest Taco Dip from Mission Tortillas. I’m thinking ahead to football and tailgate parties, when you need hearty, spicy, warm your insides party food.

Southwest Taco Dip

Recipe Ingredients:

• 1 bag Mission® Tortilla Strips
• 1 can Refried Beans
• 3 each Avocados peeled and chopped
• 2 tablespoons Fresh Lemon Juice
• Black Pepper to taste
• 1 1/4 cups Sour Cream
• 1 package Taco Seasoning Mix
• 1 each Small Yellow Onion chopped
• 3 each Red Tomatoes chopped
• 1/2 cup Sliced Black Olives
• 16 ounces Sharp Cheddar Cheese grated

Recipe Instructions:

1. Spread refried beans on a large serving plate.
2. Mash avocados in a separate bowl add lemon juice and pepper. Mix well and then spread over refried beans.
3. Combine sour cream and taco seasoning mix. Spread over refried bean mixture.
4. Top with tomatoes, onions, olives and cheese.
5. Serve with Mission® Tortilla Strips.

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I have a confession to make. IntheBuff, or Buff as I like to call him, is a very good friend who loves nothing better than to spend the day in the kitchen cooking for his friends. Even though he lives way down South, every time he makes a batch of his special Matrix sauce (the best. pasta.sauce.ever) he sends me a couple of jars. Ditto split pea soup, red beans, and chicken noodle soup. They’re all amazing and leave me wanting more. So when Buff submits a recipe, it’s sure to be delicious. Here’s his salsa with bonus queso recipes.

Serious Salsa

1 14 ounce can of petite diced tomatoes
1 Jalapeno – chopped fine
1/2 vidalia onion – chopped
3-4 stalks fresh cilantro
1 TBSP chipotle powder
1 tsp lime juice

Mix well and chill

Serious Queso

“Make the salsa above add 1 pound Velveeta pepper jack cheese cut into cubes

Mix well and microwave for 6 minutes. Stir it at the three minute mark. And at the end. Make sure it’s smooth.

I generally double the salsa and make both for parties. And I serve Scoops.

BTW – my wife loves to pour the queso over pasta for a different type of mac and cheese.”

Image: Morgue file

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Dried Beef Dip (don’t let the name stop you from trying it)
8oz sour cream
16oz cream cheese
1 small onion chopped fine
8oz chipped dried beef

mix all together and bake in oven for 20min at 350.

Take a round pumpernickel and cut out the middle to make it into a bowl and put the dip in it while still warm. Cut up the bread you cut out of the pumpernickel to use to dip it in the dip.

Deb’s note: I find pita chips also work well with “bread bowl” recipes.

Do you have a party dip you’d like to share? Send an email to the address in the sidebar or post in the comments.

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My favorite dip isn’t exactly high class, but boy is it tasty and quick to make!

Sausage Dip

1 lb. bulk pork sausage
2 8 oz. packages of cream cheese
1 can Rotel diced tomatoes

Brown sausage and drain. Add cream cheese and tomatoes. Stir until cheese is melted.

Great with Fritos Scoops!

Do you have a dip recipe you’d like to share? Email it to me – the address is in the sidebar, or enter our Magic Bullet contest. Hurry though there are three days left!

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Every year my sister makes salsa fresh from her garden. I only had it once (she lives ten hours away) but it was the most delicious salsa I ever tasted. You can’t beat the flavor of fresh vegetables and herbs. Last year I made some of my own using my own garden fresh veggies and it was divine. You can’t beat the taste of fresh, vine ripened tomatoes. Here’s a great salsa-making tutorial. It’s almost time to start planting. Maybe you can use your garden fresh tomatoes to make salsa this year.

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I love Hummus, it’s healthy, not fattening and tastes delicious. Yesterday I made it fresh for my mom’s birthday party and thought I’d share the recipe with you. I like to serve my Hummus with pita chips or slices of fresh pita bread. Either way, it’s so good.

I hope you enjoy!

INGREDIENTS

• 2 cups canned chick peas, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2 cloves garlic, smashed
• 1 tablespoon olive oil
• 1/2 teaspoon paprika

DIRECTIONS

1. Place the chick peas, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Spoon into dip bowl.
2. Drizzle olive oil over the hummus and garnish with paprika

Note: When you drain the chick peas, set aside some of the water in case your hummus comes out too thick. You can use the water for thinning it out without compromising the flavor.

Image via stock.xchnge

Post from: She Knows Parties

This is an amazing recipe. I like serving it in a hollowed out round crusty loaf of bread, but you can also serve it in the casserole dish in which it was baked. This is a great party dip, or serve in the evenings on movie night!

INGREDIENTS

• 1  package cream cheese (8 ounces), softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1  can (14 ounces) artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 350 degrees F. Coat a small baking dish with no-stick spray.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Stir in artichoke hearts and spinach.
3. Transfer to the prepared baking dish. Sprinkle top with mozzarella cheese. Bake for 25 minutes, until brown and bubbly.

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