Wednesday, January 25, 2012
By Susan M. SELASKY
Detroit Free Press
Have you ever been to a party where dips weren’t served? Me, neither.
They’re mainstays at gatherings, and they’ve come a long way from the days of sour cream mixed with packaged soup or salad-dressing mixes.
We’re sticking with creamy dips with a few twists. Dips often taste rich because they’re based on ingredients such as mayonnaise, cream cheese and sour cream — all of which add fat and calories. Simply substituting reduced-fat versions can lighten the fat and calorie load considerably.
You can reduce it further by substituting nonfat Greek-style yogurt in place of sour cream. Greek-style yogurt’s custardlike texture makes it a great stand-in.
The recipe for Spinach Avocado Dip calls for nonfat plain Greek-style yogurt. It’s pur ed with ripe avocados and mixed with a saut ed spinach mixture, making a creamy and slightly tangy dip.
For an appetizers spread, it’s nice to have a selection of warm, cold, savory and spicy dips, plus plenty of options for dipping, including vegetables, baked pita chips and whole-grain crackers. Miniature red, orange and yellow bell peppers sold in 1-pound bags also make great dippers. They are small, can be cut in half (there are few seeds) and are not terribly expensive.
Jim Bologna, executive chef at the Townsend Hotel in Birmingham, Mich., offers this idea for an easy Chickpea Aioli Dip, which is a cross between hummus and aioli:
Mash cooked chickpeas in a blender until smooth with some olive oil, lemon juice, salt and pepper, Dijon mustard, roasted garlic and mint. If the mixture is too thick, add more olive oil.
“This works great as a veggie dip served with pita bread, pita chips or grilled veggies,” Bologna said.
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