Roasted Red Pepper Dip

Looking for a great app for your next dinner invite or party!? Look no further! This dip ROCKS and is so fresh with seasonal summer squash as dippers.

Roasted Red Pepper Dip

with Veggie Crudites


1 C olive oil mayo

1 8 ounce 1/3 fat cream cheese (I used half fat free, half reduced fat), at room temp

1/2 C roasted red pepper in oil, drained and chopped

2 cloves garlic, pressed

1/4 tsp cayenne pepper

1 tsp black pepper

1/2 to 1 tsp sea salt

3 green onions with tops, thinly sliced

1/4 C chopped basil (optional)


In a food processor, pulse the mayo, cream cheese, red peppers, garlic, cayenne, pepper, and salt until blended. Add onions and if desired, basil and process briefly. Serve at room temperature with veggies or toasted baguettes.

Option: this can be made in to a Sun-Dried tomato dip by simply replacing the red peppers.

Green Goddess Dip

Here is a perfect recipe to help keep the food selections healthy at the tailgates this weekend.
Green Goddess Dip
w/ Homemade Pita Chips
from Rachel Ray’s magazine Everday Living

Ingredients for dip:
2 cups, chopped avocado (about 2)
1 cup nonfat Greek yogurt, plain, or homemade
slightly less than 1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2/3 chopped fresh chives, divided
1/2 cup chopped parsley

Ingredients for pita chips:
3 -6 inch whole wheat pitas
2 tsp canola oil
chili powder
sea salt

Instructions for dip:
Place avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in small food processor or blender and puree until creamy. Stir in most of the remaining chive, use the rest for garnish.

Instructions for pitas:
Preheat oven to 350F. Cut each pita in 8 wedges. Brush with oil and sprinkle with ground cumin, chili powder, and salt. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy.

To serve:
Spoon dip into small bowl and surround with veggies and pita chips on a platter.

Nutrition (makes 20 servings, each serving is 2 T dip, 1/3 cup veggies, and 1 chip):
77 calories, 3g fat, 11g carbs, 3g protein, 3g fiber

Until next time…
look good, feel good, do good