Photo Caption Serve fresh vegetables with homemade dill dip. Photo Credit Eising/Photodisc/Getty Images Not all kids — or adults, for that matter — like to eat vegetables, especially the raw variety. But serving them with a little dip can do wonders for those fussy eaters. And when you make a dip yourself, you can control the ingredients, which goes a long way to cut calories, lower fat and get rid of preservatives.
Dill is one of the more popular dips to serve with vegetables. Plus, the ingredients needed to make this dip are rather limited. Mix together 1 cup of sour cream, 1/2 cup of mayonnaise, 1 tablespoon of chopped green onions, 1 teaspoon of dried dill weed and 1 teaspoon of salt. Cover, refrigerate and serve. For a bit of a kick, stir in a pinch or two of dried red pepper flakes.
If you don’t like dill, make your own homemade ranch dip to serve with veggies. Mix together 3/4 cup of mayonnaise, 1/2 cup of buttermilk, 2 tablespoons of grated Parmesan cheese, 1 tablespoon of dried parsley, 1/2 teaspoon of minced garlic, 1/4 teaspoon of freshly ground pepper and 1/8 teaspoon of salt. Cover, chill and serve.
Spinach is another popular dip to serve with vegetables. And though it calls for a few more ingredients, spinach dip is just as simple to make as dill or ranch dip. Thaw 3 cups of frozen spinach. Chop and combine with 1 cup of mayonnaise, 1 cup of sour cream, 1/2 cup of diced water chestnuts, 1/4 cup of diced green onions, 1/4 cup of diced red pepper, 1/2 teaspoon of celery salt and 1/2 teaspoon of dried dill weed. Run a clove of garlic through a garlic press and add to the mixture. Salt to taste. Cover, refrigerate and serve. To add a little more richness, stir in 1/4 cup of grated Parmesan cheese.
If you want more zip in a dip, try Southwestern. Mix together 1 1/2 cups of sour cream, 1/2 cup of mayonnaise, 1 teaspoon of dried cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of garlic salt, 1/4 teaspoon of onion powder and 1/4 teaspoon of paprika. Once incorporated, stir in 1 cup of shredded cheddar cheese and 2 to 3 tablespoons of diced green chilies. Cover, refrigerate and serve.
For a change of pace, whip up a batch of curry dip to serve with vegetables. Combine 1 cup of mayonnaise, 1/2 cup of sour cream, 1/4 cup of diced green onion, 2 tablespoons of chopped cilantro, 1/2 teaspoon of dried turmeric, 1/2 teaspoon of dried coriander, 1/2 teaspoon of dried caraway, 1/4 teaspoon of dried cumin, 1/4 teaspoon of dried oregano and 1/4 teaspoon of freshly ground pepper. Run a clove of garlic through a garlic press and add to the mixture. Cover, refrigerate and serve.
Not all dips need dairy; you can also serve homemade hummus. In a blender, combine one 19-ounce can of garbanzo beans, two cloves of garlic, 4 tablespoons of lemon juice, 2 tablespoons of tahini, 2 tablespoons of olive oil and 1 teaspoon of salt. Transfer the mixture to a bowl, cover and refrigerate.
dmjs.addLoadEvent(function(){ new OmnitureLinkSet($("#Featured"), "Featured", "control_Featured", true, {"algo_id":"494","request_id":"f607fcc0-5197-45f4-946b-f7720904c370","weight_config_name":"Livestrong Featured","widget_id":"116","category":"food%20and%20drink"}); });Perfect Party Food; Diane Phillips Rodale's Basic Natural Foods Cookbook; Camille Cusumano and Carol Munson
0 comments:
Post a Comment