Createlive: dip

Showing posts with label dip. Show all posts

3.26.2012

100 Calorie Skinny Oreo Dip

I know. Your mind is blown right now. Because you can finally eat Oreos without ruining your diet. Congratulations! The world is yours! Happy Monday :)

The pictures in this post are the equivalent of two servings (I kindly shared this treat with Justin. What a lucky kid, no?!). By following the recipe below, you'll get a total of 8 servings. That means you can have seven new best friends if you share!

Instead of ~~boring~~ thrilling you with my fabulous witty word vomit, read more for drool-worthy pics and THE RECIPE!

3.02.2012

Recipe | Skinny Spinach and Asparagus Dip

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Let's talk about things we love, shall we? Ok, I'll go first... You know what I love? I love the taste of the totally-bad-for-you spinach dips you can get for $6.95 at T.G.I.Fridays or Applebees or some equally unimpressive yet easy restaurant. But I never order them.

In fact, I can't even remember the last time I walked into a T.G.I. Friday's, sat down, and ordered a Spinach and Artichoke dip. Really. I know it exists... but I can't remember doing it.

Why? Because it's so bad for you. Like, ridiculously bad for you, throw your diet out the window, you're overdosing on sodium kind of bad.

That's crap to me. Why do those restaurants insist on sour cream and butter and salt (oh my!)?

There's got to be more to life than that, right? (Am I dramatic enough yet?)

Okay, so that's my first favorite thing (and a total tangent about the health content of chain restaurant dips). My second favorite thing? Greek Yogurt. Why? It's good for you. And you can put it in just about anything.

Do you see where I'm going with this? Unhealthy spinach dips + super healthy greek yogurt = ???

Any guesses? Did I just hear you say "Skinny Spinach and Asparagus Dip?!" WOW! Good guess. That's IMPRESSIVE!

And so, by using Greek Yogurt instead of the typical sour cream base, this comfort appetizer goes from HORRIBLE to HEALTHY.

Looking for other healthy appetizers to use? Check out the food section of my website or go specifically to Lettuce Wraps, Grilled Eggplant Nachos, Spicy Pumpkin Fries, or Whole Wheat Quesadillas.

1.23.2012

Recipe | Chickpea Chocolate Chip Cookies

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Cookie dough is delicious... and yet, I'm not a huge cookie person. Does that make sense? Cookies are generally so high fat and high calories that I sometimes feel like I just can't justify it (especially when I can eat Cake Balls or Cupcakes for only 100 calories instead). And yet, at the end of the day, there is always a way to make a dish healthier... like turning Chunky Monkey Ice Cream into Skinny Monkey Pudding or finding a way to make Carrot Cake Pops only 100 Calories.

After making Cookie Dough Dip using Chickpeas, I was determined to continue making this delicious treat... but I can't bring myself to make the exact same recipe over and over and over. Gotta reinvent. It's an addiction of some sort.

And so I decided, hey, why not try baking these things? It could work, right?

All in all, I'm surprised by how good these are. You will need to flatten them with a spatula because the thick batter does not self-flatten in the oven. Essentially, the shape they're in when you put them in the oven is just about how they're likely to come out. Other than that tiny tweak, these babies are delicious!

Ingredients:

1 can (1 1/2 cups) Chick Peas, drained
1/2 cup Cashew butter (or Almond butter. Peanut butter also works but definitely adds a peanut-ey taste).
1/2 cup Light Brown Sugar
2 teaspoon vanilla
1/8 tsp Salt
1/8 tsp Baking Powder
1/2 cup Chocolate Chips

Directions:

Preheat oven to 350.
Combine all cookie dough ingredients -- EXCEPT for chocolate chips -- in a bowl and mix well. I used a magic bullet but wouldn’t be surprised if a high powered blender is also effective. I’ve also tried using a hand-held blender and have to say that’s probably my favorite method.
Once no whole chick peas remain, add chocolate chips and stir.
Scoop 1 inch thick balls onto a sprayed or greased cookie sheet. Before placing in the oven, use the back of a spoon or spatula to flatten the cookies because they will not flatten on their own.
Bake for 15-20 minutes, or until chocolate chips are melting.
Remove from oven and let cool.

Additional photos:

12.09.2011

Chickpea-Based Cookie Dough Dip

[Click here for more Healthy Holiday recipes for a guilt-free holiday season!]

People often ask me about cookies. I generally steer clear. To be honest, I’ve often found them kind of boring to make. It’s hard to get creative with your regular old cookie. They don’t taste that great to me most of the time. And, to top it off, they’re generally a calorie feast.

Until today. Ha! One small step for womankind…

I found a cookie dough dip recipe on Chocolate Covered Katie’s site and modified it by using less sugar, no milk or oats, and bittersweet chocolate. It’s pretty much to die for. My coworkers swooned and huddled around my desk.

Here’s what you ought to do with it (because you asked): Stir it into ice cream. Bake it into cookies (will it work? I’m about to try it!). Any takers?

Ingredients:

1 1/2 cups Chick Peas (1 can)
1/2 cup Light Brown Sugar
2 tsp Vanilla Extract
1/8 tsp Salt
1/8 tsp Baking Powder
1/2 cup Bittersweet Chocolate Chips
1/2 cup Almond Butter (or Cashew butter or Peanut butter, etc).

Cooking Directions:

Open Chick Peas and pour out the liquid, then re-fill with water (this isn't entirely necessary - I just think that replacing the Chick Pea "juice" with water helps eliminate some of the chickpea flavor).
Blend all ingredients except for chocolate chips in a blender or food processor (I used a hand-held blender in a bowl).
Once ingredients are smooth, add chocolate chips and stir.

[Click here for more Healthy Holiday recipes for a guilt-free holiday season!]