Foods that often turn up at a get-together are dips accompanying a chip of some kind. Right? But what if you’re tired of store-bought dips and want to bring one that’s as easy to prepare as it tasty?
The holiday season upon us, we’ll be invited to work, family, church, and other sorts of buffets. Foodie Friday helps out with a handful (not literally) of recipes featuring ease of prep and variety to boot.
Not to say men can’t be great cooks, but even the average guy who wants to show off a little can whip up a simple dip. In fact, the first recipe on the list comes from a man I used to work with. People raved over this dip from our department’s Christmas soiree and I was smart enough to ask for his recipe. (Thanks, Jerry!)
- 2 T. dry onions
- 2 T. water
- 1 large can Albacore tuna, drained
- 8 oz. cream cheese (fat-free, if preferred)
- 1 T. hot sauce
- 2 t. parsley flakes
- 2 T. chili sauce
- 2 T. horseradish
Mix dry onions and water together and let sit while mixing remaining ingredients. Blend onions into tuna mixture. Chill before serving.
You can also use the same amount of red salmon in place of tuna. For either kind of seafood, be sure to drain it completely (“smash” it with a fork if you have to in order to get all the moisture out). Flake it so that it stirs in evenly.
Creamy Hot Artichoke Dip
- 1 14-oz. jar artichoke hearts, drained and chopped
- 1 c. low fat mayonnaise
- 1 c. grated Parmesan cheese
- 1 clove garlic, minced
Combine all ingredients and bake uncovered at 350 degrees or until heated through. Serve warm. Although it’s better baked because you can get a nice brown crust on top, this dip can be prepared in one of those mini crock pots too. That will make it easier to transport and keep it warm once you get it to its destination. That’s also a great idea in summer when you don’t want to heat up the kitchen.
- 1 c. plain nonfat Greek yogurt
- ¼ c. minced onion
- ¼ t. salt
- 1 t. chili powder
- ½ t. garlic powder
- 1 t. dill weed
- ½ t. cumin
Whisk all ingredients together. Chill before serving. This dip is also pretty good on baked potatoes.
Serving suggestions: Naturally, dips are great with chips of some kind. Depending on the dip, select pita chips, corn chips, veggie chips, or Fritos. Some work well when spread on crackers. You might even discover a dip that works like a condiment in a wrap or pita pocket.
I like when a recipe doesn’t require fancy ingredients, especially when the ingredients called for don’t cost a lot. Move past the French onion and ranch dips and go bolder! You may come up with a winner like my friend, Jerry. Try substituting plain nonfat Greek yogurt for the mayo or cream cheese if you like. The consistency will be different (and you’ll have to really mash out the liquid in canned seafood), but you’ll have less fat and more protein.
And here are a couple bonus selections from the Iowa Girl. A fruit dip and Southwestern Black Bean Dip.