Thursday 19 April 2007

Feeling Dippy

Working up a sweat in the garden has left me hungry - for both lunch and a way to utilise all the veggies that will be harvested in the months to come. Over the course of the next few months, I will trawl through recipe books and the net and experiment in the kitchen and post recipes worthy of being attempted again!

These dips are fabulous with toasted pitta bread and are a great way to work towards your 5-a-day!

Zero Point Roasted Veggie Dip (4 servings) Points: 0
1 med courgette, sliced
1 med yellow squash, sliced
1 red bell pepper, seeded and sliced
1 red onion, thinly sliced
2 cloves garlic, peeled
1/4 teaspoon cayenne pepper
Preheat oven to 180 C.
Pop your courgette, squash, bell pepper, onion and garlic on a baking tray. Spray with nonstick spray; season with salt and cayenne.
Roast vegetables until tender - turning once. Approximately 15 mins per side.
Transfer to blender or food processor and puree.
Transfer to bowl and serve warm, or refrigerate, covered until chilled, at least 2 hours.


Spinach Dip (Serves 24) Points: 1
10-oz. frozen chopped spinach - defrosted
1 cup low-fat mayonnaise
1 cup non-fat sour cream
3 spring onions, chopped
1 pk Knorr vegetable soup mix
Drain the spinach and squeeze dry.
In a medium bowl, combine the rest of the ingredients. Add spinach and mix well.
Refrigerate 3 hours before serving.

Dill-Cucumber Dip (serves 6) Points: 1
1 large onion
2/3 cup plain fat-free yogurt
8 oz fat-free cream cheese
1/4 tsp salt
1/8 tsp black pepper
2 tsp dill, fresh or 1 tsp dried
2 large cucumbers, peeled and cut into bite-size cubes
Chop onion in a food processor or blender. Add yogurt, cream cheese, salt, pepper and dill; whirl until well combined. Fold in cucumber; chill overnight.

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