5 “Healthified” Football Sunday Dips

You don’t need to throw all of your hard work away just because it’s football Sunday!  Check out these five healthier dips to include in your Sunday Funday food repertoire.

 

Apple Salsa- a taste of fall in a salsa!

Ingredients:

  • 3 Apples (Gala makes a great flavor)- peeled, cored, & diced into small pieces
  • 3 TB Honey
  • 2-3 TB Fresh Lime Juice
  • ½ Cup Fresh Cilantro, chopped
  • ½ Cup Almonds, chopped
  • ½ tsp Ground Cinnamon

-Serve with air-popped PopChips, tortilla chips, or baked pita chips

Cooking Instructions:

  1.  Combine it all together and voila!

Jalapeno Hummus

Ingredients:

  • 2, 15-oz cans Garbanzo Beans, drained and rinsed
  • 5-5 Tb Lemon Juice
  • ½ Cup Raw Tahini
  • ½ tsp Sea Salt
  • 2 Garlic cloves, minced
  • 2 jalapeno peppers, seeded and minced
  • Pinch of Cayenne Pepper
  • Drizzled with Olive Oil

– Serve with veggies of choice: jicama, carrots, celery, tomatoes, cucumber, mushrooms, and more!

Cooking Instructions:

  1. Combine the beans and tahini in a blender
  2. Add the salt, garlic, jalapeno and blend
  3. Serve in a bowl with a sprinkle of cayenne and drizzled olive oil on top

Bruschetta

Ingredients:

  • 4 TB Cold-Pressed Extra Virgin Olive Oil
  • 5 Garlic Cloves, finely minced
  • 1 Pint Red Grape Tomatoes, halved lengthwise
  • 1 Pint Yellow Grape Tomatoes, halved lengthwise
  • 4 TB Kalamata Olives, chopped
  • 1 TB Balsamic Vinegar
  • 16 Fresh Basil Leaves, coarsely chopped
  • Salt and Pepper, to taste

– Serve with plain pop chips

Cooking Instructions:

  1. Combine all in a bowl and serve!

Healthier French Onion Dip

Ingredients:

  • 2 1/2 LBS Yellow Onions, peeled and sliced
  • 1 TB Cold-Pressed Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1 TB Onion Powder
  • 4 oz. Neufchatel Cream Cheese, room temperature
  • 3/4 Cup Plain Greek Yogurt (0%)
  • 1/8 Cup Flat-leaf Parsley, to garnish with

– Serve with veggies and/or plain pop chips

Cooking Instructions:

1.  Peel and slice the onions

2.  In a large skillet, heat oil over medium heat. Add the onions and salt and cook for 2 to 3 minutes. Reduce the heat to low, cover, and cook, stirring occasionally, for 15 minutes, or until the onions are soft

3.  Continue to simmer uncovered, stirring occasionally, for 15 to 20 minutes longer, or until the onions are lightly browned and caramelized-cool

4.  Place the onions in a food processor and pulse a few times to chop. Remove half of the onions and transfer them to a bowl.  Add the onion powder to the remaining onion in the food processor and puree.  Then add the cream cheese and yogurt and process until smooth

5.  Transfer the mixture to the bowl and fold into the chopped onions.

6.  Chill for at least 1 hour

(Can you believe this is just 80 calories in ¼ Cup Serving)

Desert Fondue

Ingredients:

  • 1 Cup Strawberries, halved
  • 1 Cup Banana, sliced
  • 1 Cup Pineapple, sliced
  • 1 Cup Wax Orchards, heated
  • 1 Cup Plain Greek Yogurt
  • 12-24 Large Wooden Skewers

Cooking Instructions:

  1. Place the yogurt in a bowl and wax orchards

 

 

 


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