1、Tomato-Ranch Bean Dip

  • Makes: 10servings
  • Serving Size: 2 tablespoons dip with 1/2 cup vegetable dippers
  • Carb Grams Per Serving: 12
  • Tomato-Ranch Bean Dip recipe

    Ingredients

    Method

    Add enough boiling water to cover. Let stand for 5 minutes. Drain and finely chop the tomatoes; set aside.
  • In a food processor, combine beans, salad dressing, garlic, and chipotle pepper (if using). Cover and process until smooth. Add milk, if needed, to thin to desired consistency. Set aside 1 teaspoon of the tomatoes and 1 teaspoon of the parsley. Stir the remaining tomatoes and the remaining parsley into bean mixture.
  • Transfer to a serving bowl. Top with the reserved tomatoes and parsley. Serve with vegetable dippers.
  • Recipe Tip

    * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Prepare dip as directed. Cover and chill for up to 8 hours before serving.

    https://www.truecookbook.com/recipe/tomato-ranch-bean-dip-10581/

    2、Tomato & pepper dip

    A delicious filling yet low-calorie starter
    Tomato & pepper dip recipe

    Ingredients

    • 375g jar of Peppadew sweet piquante peppers
    • 3 tomatoes, roughly chopped
    • 1 tbsp sundried tomato paste
    • a bunch of chives, snipped

    Method

    1. Drain and rinse a the jar of Peppadew sweet piquante peppers and tip them into a food processor or blender. Add the tomatoes, roughly chopped, sundried tomato paste and most of the bunch of chives, snipped.
    2. Whizz together until blended, but still chunky. Season with pepper and spoon half into a serving dish, sprinkle over the remaining chives and serve with lots of crisp, fresh, raw veg sticks. You can also grill a few soft flour tortillas until crisp, then snap them into pieces. Pop them under a hot grill – they take about a minute each, turning once. The other half of the dip will keep refrigerated for three days.

    3、Smoked salmon & bean dip with crispy pittas

    The pittas become crunchy in the oven making them unbelievably moreish
    Smoked salmon & bean dip with crispy pittas recipe

    Ingredients

    Method

    1. Tip the beans into a food processor with the yogurt and blend until smooth. Add the salmon and pulse, keeping the salmon quite chunky. Tip into a bowl and stir in the dill, lemon juice and seasoning. This can be made up to a day ahead.
    2. For the pittas, preheat the oven to fan 180C/conventional 200C/gas 6. Tear the pittas onto 2 baking trays. Drizzle with theoil and sprinkle with the sea salt and dill. Bake for 7 minutes until crisp. These can be made a day ahead or just before serving.
    3. Once the pittas have cooled, pack them and the dip into seperate rigid containers. Transport the radishes packed in ice to keep them crisp. Put the bowl of dip on a platter and surround with the pitta. Serve the iced radishes separately.

    4、Smashed bean dip

    Dip vegetable crudités into this low-fat, moreish dip for a superhealthy snack fix
    Smashed bean dip recipe

    Ingredients

    Method

    1. Put half the beans and chickpeas into a food processor with the lemon juice, garlic, cumin and yogurt, then whizz until smooth. Tip in the rest of the beans and pulse once to get a very chunky dip. Stir in the lemon zest and plenty of seasoning, then divide between 4 containers and store in the fridge.

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