Classic hummus has its place, but this variation takes advantage of Fall and Winter's bountiful squash harvest. This creamy, slightly sweet dip is reminiscent of the chickpea variety, but its comforting flavors are perfect for cooler weather. And, since it's high in vitamin A from the squash and healthy fats from the tahini and olive oil, it's a healthy dip addition to any tailgating party.
Homemade treats get gobbled up fast in our office, but we may have set a record with our producer Brendan Lahr's latest creation: Old Bay hummus. One taste of this well-spiced dip and we knew we'd have to share it with you; thankfully, Brendan graciously agreed to share his secret recipe. Watch the video to see how it's made, then print out the recipe.
What dish is gooey, cheesy, a guaranteed favorite amongst friends, and comes together in a mere five minutes? No, this isn't a trick question — we're, of course, speaking of this genius microwaveable spinach and artichoke dip! Watch the video to see just how easy it is to make, and to learn what secret ingredient gives it a punch of flavor, then get the mindbogglingly fast recipe.
Mix up your hummus habit will a bowl of smoky and satisfying babaganoush, a traditional Middle Eastern eggplant dip. High in iron, potassium, B vitamins, and manganese, this delicious recipe would be a welcome addition to any tailgate or tapas menu. Serve it with crackers and sliced veggies, or spread it on a sandwich in place of an unhealthy condiment.
This lightened-up version eliminates olive oil from traditional recipes but not at the price of flavor or texture. Keep reading for this easy dip recipe.
It's football season, but that's no reason to load up on high-calorie tailgating fare. Almost anyone will appreciate having a low-calorie option that is high in nutrients and tasty, as well. Enter this low-calorie spinach dip. Much like other healthy spinach dips, this recipe uses nonfat Greek yogurt, but the surprise is the addition of fresh, chopped watercress. High in vitamins A and C, eating watercress can also repair DNA damage, which may protect your body from free radicals and lower your cancer risk. Once you've made this dip, it's time to eat up; each serving (about four ounces) is only 64 calories. I served the dip with a batch of gluten-free flaxseed crackers, which are high in heart-healthy omega 3s and fiber and easy to make instead of buy. Get the recipes for spinach watercress dip and flaxseed crackers below!
It's not really a party until the dip shows up. Good with veggies, fruit, and pita bread, the sheer variety of dips make them an easy crowd-pleaser. If you've got a party coming up and want to get crazy with the dip but also want to keep calories and fat down, we've got 10 recipes for you to make!
During the Summer, you can almost always find the ingredients for pico de gallo in my fridge and pantry. This delightful Mexican condiment has a fresh tomato base and is flecked with raw onions and minced jalapeno. Just-squeezed lime juice adds a refreshing tartness. If I have cilantro, sometimes I'll stir that in, too.
To simply enjoy the pure flavor of pico de gallo, serve as a dip with crunchy tortilla chips. Or use the versatile mix in a number of creative ways. Place on top of grilled fish or steak. Stir into a salad of mixed greens, or fold with cooked couscous. Toss with shredded chicken and you've got a quick filling for tacos or enchiladas frescos. Place in between soft tortillas with cheese and make quesadillas. Puree in the food processor for a smoother salsa.
See? The possibilities are endless. Get this recipe that you'll be making well into Fall.
Cool, creamy, and refreshing, cucumber raita is just the ticket for cooling down from scorching heat of both types: atmospheric and chile pepper spiked. Not surprising if you consider its birthplace (India), where weather is often balmy, with food spiced to match. While generally considered a condiment — try a dollop of it with biryani, seekh kebabs, tandoori chicken, basically anything Indian or Pakistani — it's also a solid side dish on its own accord, and a soothing snack when served with naan, pita, or other flatbreads. So what are you waiting for? Get the fast and easy recipe.
Bust out the tortilla chips and your appetite: it's time to take chips and salsa on a tropical vacation. Bright, slightly sweet, and spicy, this watermelon, mango, and cucumber salsa might not yet be a classic, but that's quite possibly about to change. Whether piled high atop a chip, tacos (it'd be particularly lovely with salmon or other fish options), or just eaten salad-style with a spoon, this refreshing Summer-friendly recipe will keep you coming back for bite after bite.
With Cinco de Mayo on the horizon, you'll need a lot of salsa to celebrate. Instead of reaching for bottles in the chips aisle, make this chipotle-tomatillo salsa, which will put any of the jarred stuff to shame. If you've never attempted homemade salsa, let me let you in on a little secret. I've never been able to make a decent homemade salsa before I met Michelle Bernstein, a Miami chef, restaurateur, and expert in Latino cuisine. We met at Lean Cuisine's Culinary Roundtable, where Michelle, a member of the conference, taught a group of us food writers how to prepare various salsas from different regions of South America. This is a riff on her traditional Mexican salsa.
Afraid of tomatillos? Don't be! They have a flavor like underripe tomatoes, and once you've tried them in this salsa, you'll want to experiment with them in other Mexican sauces, soups, and dishes.
The tomatillos, onions, and garlic take a trip to the broiler to become charred and softened. This adds a smoky, roasted flavor to the salsa.
If you're wondering how the salsa turns out red, it's due to the chipotle peppers in adobo. Pulse the charred vegetables, chipotles in adobo, and agave nectar (which neutralizes the spiciness, according to Michelle) together in a food processor until a smooth salsa forms. One bite and you'll be hooked on this salsa forever. It has the amazing ability to hit all the flavor profiles at once: sweet from the agave, sour from the tomatillos, spicy from the chipotle, and salty from the adobo sauce.