- 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
- 1 tsp red pepper sauce (for spice)
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.
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Roasted Vegetable Dip
- 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
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.
- 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
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.
Hot Cheese Dip
- 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
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.
Spicy Chili Dip
- 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)
Drain cottage cheese. Place in blender, puree. Add chili and Worcestershire sauces, onion, and relish. Blend. Mix in seasonings to taste.
Sweet Carrot Hummus
- 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 )
- 1/4 tsp ground coriander
- 1/4 tsp.finely minced ginger
- pinch cayenne
- 1/4 tsp paprika
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.
Lemon Dill Dip
- 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
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.
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vidhimayur on November 05, 2011:
great recipes for dip. I am always in search of new recipes and will love trying this our.thanks
Sheila on January 07, 2011:
These look so good. There is a very good of variety here.
Miss Hellen from Sydney, Australia on January 06, 2011:
mmm fantastic recipes Maddie Thank you. I love dip and am always looking for low-fat options!!
gr82bme from USA on December 11, 2010:
Great recipes and just in time!
purpleangel47 from Baltimore, Maryland on September 24, 2010:
This is too funny Maddie! I had just put some pretzels in a bowl and sat down to read hubs when I pulled up your no-fat dip article! :) The dip recipes sound great ... I just settled for dry pretzels and coffee this time though :)
Nikki D. Felder from Castle Hayne, N.C. on September 18, 2010:
Marvelous resource! My favorite dip is using sour cream and powdered Hidden Valley Ranch, but that's certanily not fat-free! Thank You!
kaviarasan on July 11, 2010:
Thanks lot For sharing this
Susan Hazelton from Sunny Florida on May 27, 2010:
The dips all sound delicious. I'm going to be trying the roasted vegetable dip asap.
Holle Abee from Georgia on April 17, 2010:
I'm sharing these!
Dr.S.P.PADMA PRASAD from Tumkur on October 05, 2009:
Have you remained so smart by taking such food? nice
M.Joshua on February 01, 2009:
The spinach sip recipe is excellent, a must try i would like to recommend adding shredded raw carrots and or celery, and adding a lil more green onion for more flavor. i've passed this recipe on to friends and family and so far si a hit with everyone=)
Keira H on November 17, 2008:
Thanks for sharing the recipes with us. I"ll definitely try this healthy fat free recipes.
seamus on April 11, 2008:
Mmmm...I'll have to try some of these. Nice to see something besides hummos in a list of recipes.
Don MacIver on June 18, 2007:
Thanks so much for sharing these great ideas with us. We are forever seeking out such recipes and will use them often!
cgull8m from North Carolina on June 18, 2007:
Great Hub again, thanks for the tips, I will try out. I like to try Mayonnaise and Spinach Dip. Thanks.