Skinny Dipping: Low-Calorie Delish Dips
Football season is in full-swing and the holidays aren’t too far behind meaning our get-together snacking is at its peak. From cheese and fruit platters to crackers galore, we want to save you the extra calories by sharing these delish low-calorie dips perfect for all of your cool-weather gatherings. Let’s give a new meaning to skinny-dipping!
Orange Cranberry Salsa from Pritikin Longevity Center + Spa
Most salsas found in the supermarket contain up to 200 milligrams or more of sodium! But not this bad boy! With no added salt yet tons of fall flavor we’re loving this salsa recipe from Pritikin! It serves 12 and each serving has only 19 calories and 1mg of sodium PLUS, 31% Vitamin C!
1 cup chopped cranberries (fresh or frozen)
1 tablespoon frozen apple juice concentrate (thawed)
2 oranges, segmented and chopped
1 tomato, diced
½ teaspoon chopped garlic
Half of red onion, finely chopped
Half of jalapeno pepper, finely chopped
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh cilantro (optional)
1. In a small saucepan, cook cranberries and apple juice concentrate on medium heat until the cranberries begin to break down, about 5 minutes. Let cool.
2. In a large bowl, combine cranberry mixture and all remaining ingredients and mix well, using a spoon.
3. Let sit for 15 minutes in refrigerator.
Another fun “Dip Tip” from Pritikin is making your own bean dip for dipping veggies! Make your own zesty, low-cal, and inexpensive dip by combining pinto beans, chopped red onion, fresh cilantro leaves, and lime juice in a food processor, then blend. Easy, healthy, and delicious!
Peanut Dressing/Dip from The Oaks at Ojai
Guests of The Oaks at Ojai will tell you that one of their fave and most requested recipes is this Peanut Dressing! With just 35 calories per serving it’s perfect for salads but we happen to think is a fabulous dip for fruits and veggies as well (in fact, that’s precisely how we polished off the batch we made in the video below!)
Similar in taste to the full-fat bar food staple, this artichoke spinach dip serves 8 and can be served with home baked corn crisps, chips, baguette, and even veggies! Just 162 calories this dish also packed 13g of protein! We love it for kicking back at home and watching the game!
Olive oil spray
4 (5-inch) thin corn tortillas
2 pounds fresh spinach
4 large fresh artichokes
2 tablespoons thinly sliced shallots
2 teaspoons minced garlic
1/3 cup dry white wine
4 sprigs fresh thyme
1 bay leaf
1½ cups low-fat cottage cheese
1 ounce Parmesan cheese, grated (1 cup)
¼ teaspoon kosher salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1. Preheat oven to 400°. Line two baking sheets with parchment paper and spray them lightly with olive oil, or use non-stick baking sheets
2. Cut each tortilla into either triangles. Spread the corn tortilla triangles on the prepared baking sheets and spritz them lightly with olive oil. Bake for 10-12 minutes, until light brown and crisp. Set aside to cool but leave the oven on.
3. Prepare the dip by trimming the tough stems from the spinach and rinsing the leaves and tender stems well. Transfer the leaves with water still clinging to them to a large skillet with a lid. Place the pan over medium-high heat and cook, covered, until the spinach as wilted, 3-4 minutes. Transfer wilted spinach to a strainer and let stand until cool enough to handle. Place in a clean kitchen towel and twist the towel around the spinach to squeeze out excess liquid. Chop spinach (should have 2 cups)
4. Squeeze juice from lemon and set aside 1 tablespoon. Fill a large bowl with cold water and add remaining lemon juice and the lemon halves. This acidulated water will keep your trimmed artichokes from discoloring
5. Bend and snap off the tough outer leaves of the artichoke until you reach the leaves that are yellow at the base end and slightly green towards the tip. Remove several layers of these leaves until you reach the tenderest ones at the center. Use a sharp knife to trim the stem to about 1 inch long. Peel off the tough outer layer from the stem with a knife. Cut off the central cone to remove the leaves. Use the tip of the knife or a small spoon to scoop away all the remaining leaves and the furry choke. Cut the heart lengthwise in half and place each half cut side down on the cutting board and thinly slice it. Drop the slices in the water and repeat steps with the remaining artichokes
6. Spray a large saucepan with olive out and heat over medium heat. Add the shallots and garlic to cook, stirring, until slightly translucent and fragrant but not at all brown, about 2 minutes. Add the artichokes and stir for 30 seconds
7. Add the white wine and simmer briskly until it is reduced by half, about 5-10 minutes. Add ¾ cup water along with the thyme and bay leaf and bring to a gentle simmer. Cover and continue to cook for 10-12 minutes, until the liquid is reduced and the artichokes are tender. Remove from heat and let cool slightly. Remove and discard the thyme and bay leaf
8. In the bowl of a food processor, combine the artichoke mixture, the spinach, the reserves 1 tablespoon of lemon juice, cottage cheese, 1 tablespoon of Parmesan, salt and pepper. Process in batches if necessary until the mixture is creamy but not completely pureed – there should be small pieces of spinach and artichoke throughout – 20-30 seconds, scraping down the sides of the bowl as needed
9. Scrap the dip into 8 individual ramekins or a 5- to 6-cup oven proof serving dish. Level to the top to the dip is flat and sprinkle the remaining Parmesan cheese over top. Bake until the dip is hot and the cheese is light golden brown and slightly crisp, about 20 minutes for individual ramekins and 30 minutes for a single large dish.