Cucumber Raita

10 mins

• 1 small cucumber, peeled and coarsely grated
• 1 1/2 cups plain yogurt
• 2 tsp. safflower oil
• Pinch of asafetida (hing) (available at Indian markets)
• 1/2 tsp. mustard seeds
• 1 Tbsp. Kari Leaves (neam) (available at Indian markets)
• 1/4 tsp. sea salt (optional)
• 2 Tbsp. fresh cilantro, chopped

In small bowl, combine cucumber with yogurt. You may want to squeeze excess water from cucumber before you add it to the yogurt. In small saucepan, heat oil. Add asafetida, mustard seeds and curry leaves, and sizzle briefly. Pour into cucumber-yogurt mixture. Add sea salt and cilantro. Mix well.

Serves 4

Recipe via Fit For Life

Great Guacamole

5 mins

• 1 avacado
• 1/2 tsp. Spike or Parsley Patch Mexican Seasoning (salt-free)
• 1/2 tsp. cumin
• 1/2 tsp. dried oregano

Cut avacado in half, remove seed, and scoop out pulp, reserving seed. In small bowl, mash with fork, mixing in seasonings. Whip with fork until creamy. If you are not going to serve quacamole immediately, return seed to bowl to prevent discoloration, cover tightly and refrigerate until ready to use. Serve as dip for natural corn chips, celery stalks or other raw vegetables.

Serves 1-2

Recipe via Fit For Life

Fruit Dip

3 mins each

5 options:

Puree in blender or food processor:
1.) 1/2 papaya, 1/4 cup fresh orange juice and 1/4 tsp. nutmeg
2.) 1 persimmon and 1 banana
3.) 1 banana and 1/2 cup strawberries
4.) 1/2 cup fresh orange or apple juice, and 6-8 pitted dates
5.) 1/2 cup pineapple cubes and 1 banana

Recipe via Fit For Life

Nut Butter Dip

1 min

• 1/4 cup nut butter, smooth or chunky
• 1/4 cup water

Whip nut butter and water with fork until light, creamy dipping sauce forms. Use as dip for celery, carrots, zucchini, green or red peppers, jicama, raw cauliflower or broccoli, fennel or sliced Jerusalem artichokes.

Recipe via Fit For Life

Creamy Spinach Dip

Prep: 15 mins
Chill: 30 mins
Serves: 6

• 1 shallot, minced
• 1 clove garlic, minced
• 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
• 1 14-oz. container 2 percent Greek yogurt
• Zest and juice of 1 lemon
• 2 Tbsp. chopped dill
• Salt and pepper

Puree all ingredients in a food processor until smooth. Chill for 30 minutes. Serve with pita bread or crudites.

Per serving: 64 Cal., 2g Fat (1g Sat.), 5mg Chol., 2g Fiber, 8g Pro., 6g Carb., 261mg Sod.

Recipe via All You Magazine

Spinach Artichoke Dip

• 1 pkg frozen chopped Spinach (thawed, drained)
• 1 pkg frozen artichokes (or 14oz can) Finely Chopped
• ¾ cup Grated Parmesan Cheese
• ¾ Cup Light Mayo (you can use regular)
• ½ cup shredded mozzarella cheese
• ½ tsp. garlic powder

Directions

Heat Oven to 350 Degrees

Mix all ingredients

Spoon into 9 inch pie plate

Bake 20 minutes or until heated through.

Serve with Tostitos, or crackers.

*Tip*

• I like to use frozen artichokes, because there is no oil or salt involved. You don’t have to drain and they are so easy to chop while still frozen. Look for them in the grocer’s freezer next to the frozen spinach.

Recipe via afewshortcuts.com

Homemade Queso Dip

• Velveeta Cheese
• Salsa
• Chips to dip

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Cut Velveeta Cheese into cubes (It melts easier that way)
Amounts vary depending on the amount of dip you want to make.
Use Equal Parts Velveeta and Salsa, and place in microwave safe bowl.

Microwave on high for 1 minute.
Stir until everything is melted together.
Serve warm with chips, or fritos.
Can be kept warm in a small dip crockpot.

Recipe via afewshortcuts.com