Healthy Fat-Free Dip Recipes

Ingredients

• 2 cups plain fat-free yogurt, drained
• 2 cups fat free silken tofu
• 1 Tbsp roasted garlic
• 2 Tbsp vinegar
• 1 tsp Worcestershire sauce
• 1 Tbs. sea salt
• 1/2 tsp. white pepper

Optional:

• 1 tsp red pepper sauce (for spice)

Instructions

Drain yogurt, blend with all other ingredients until smooth. If desired, add red pepper sauce for spicy flavor.

Additional uses: On burgers and sandwiches, in fat-free salad dressings, etc.

Ingredients

• 1 medium zucchini
• 1 medium yellow squash
• 1 red bell pepper
• 1 red onion
• 2 cloves garlic
• 1/4 tsp cayenne
• 1/4 tsp salt

Instructions

Preheat oven to 400 F. Seed and slice pepper; slice onion, squash, and zucchini. Peel garlic and place with all slices vegetables on cookie sheet. Spray tops with zero-calorie nonfat cooking spray and sprinkle with cayenne and salt. Bake 30 minutes, turning after 15 minutes. Puree baked veggies in food processor or blender until smooth. Serve warm or chill, covered, 2 hours before serving.

Ingredients

• 1 (10-oz.) package frozen chopped spinach
• 1 cup nonfat yogurt
• 1 cup nonfat sour cream
• 1 (8-oz.) can water chestnuts
• 3 green onions
• 1 packet dry vegetable soup mix

Instructions

Defrost spinach ahead of time, drain and press dry. Drain and chop chestnuts; chop green onions. Combine all ingredients except spinach, mix well. Fold in spinach last, mix well. Refrigerate 3 hours before serving.

Ingredients

• 1 cup nonfat cottage cheese
• 6 Tbsp nonfat cream cheese
• 1 1/2 tsp dijon mustard
• 1/4 cup fat free parmesan topping
• 2 green onions
• 1 jalapeno pepper

Instructions

Slice green onions; seed, devein, and dice jalapeno. Puree cottage and cream cheeses in blender, add other ingredients one at a time, pulsing food processor in between additions. Pour into microwavable dish, heat 3 minutes on high or until heated through. Serve hot.

Ingredients

• 16-oz nonfat cottage cheese
• 1/3 cup chili sauce
• 1 Tbsp Worcestershire sauce
• 1/2 onion minced
• 2 Tbsp pickle relish
• 1 tsp chili powder (or to taste)
• 1/2 tsp cumin (or to taste)

Instructions

Drain cottage cheese. Place in blender, puree. Add chili and Worcestershire sauces, onion, and relish. Blend. Mix in seasonings to taste.

Ingredients

• 2 medium carrots
• 1/4 cup water
• 2-3 cloves garlic
• 1 15-oz can chickpeas
• 2 Tbsp fresh lemon juice
• 1/2 tsp salt (or to taste )

Optional:

• 1/4 tsp ground coriander
• 1/4 tsp.finely minced ginger
• pinch cayenne
• 1/4 tsp paprika

Instructions

Peel and slice carrots. Cover with water and cook until tender. Puree cooked carrots with garlic and water in food processor or blender. Rinse and drain chickpeas, add to blender, along with salt and lemon juice, and puree until smooth. Add remaining ingredients if extra flavor is desired.

Ingredients

• 3/4 cup non-fat plain yogurt
• 4 oz. non-fat cream cheese
• 1 tsp lemon juice
• 1 clove garlic
• 1/2 tsp chopped onion
• 1 pinch salt
• 1+ tsp dill weed

Instructions

Press or mince garlic. Blend yogurt and cream cheese until smooth. Add lemon juice, garlic, onion, and salt. Blend in dill to taste, chill at least 4 hours, preferably overnight to let flavors steep. Serve cold.