Appetizers: Spinach Dip & Artichoke Hummus


So, it’s the day of the Big Game!  Are you all set and ready for your football party this evening?  If you’re still looking for a great last minute dip idea for your party, you’re in luck!  I’ve got two of them for you.  Not only are they tasty, but they won’t blow your calorie bank for the day either since they each come in between 50-60 calories per 1/4 cup.  How can you beat that?!

What helps keep the calories so low?  They both use Greek yogurt rather than mayonnaise or tahini which you would typically expect in these dips.  I made both of these recipes using Voskos Greek Yogurt.  It’s so creamy & smooth that I knew it would work beautifully in these dips, and that’s exactly what it did!

The first recipe I want to share is called “Healthified” Spinach Dip.  I found this recipe on the Runner’s Kitchen blog.

“Healthified” Spinach Dip

1 packet of Knorr’s dry vegetable soup mix (or any dry vegetable mix)
10 oz. frozen spinach, thawed and squeezed dry
8 oz. water chestnuts, chopped
8 oz. light sour cream
8 oz. lowfat (2%) plain Greek yogurt
8 oz. nonfat plain Greek yogurt

Mix ingredients in a bowl until well combined. Refrigerate for two hours before serving. Enjoy with fresh vegetables, crackers or whole-wheat pita chips.

Serves 8. Each 1/2 cup serving contains approx. 100 calories, 7 grams protein, and 2 grams of fiber.  For those on Weight Watchers, I entered the recipe in eTools using Recipe Builder and it comes out to 3 PointsPlus™ value per serving.

Next up is an artichoke hummus recipe I recently saw in a Hungry Girl newsletter.  If you aren’t familiar with the Hungry Girl website, you should definitely check it out.  She shares tons of great recipes and ideas for healthy cooking & eating.  She also has a fun new TV show on the Cooking Channel that provides more of that same type of information.  Her recipe swaps are GREAT!

Hungry, Hungry Artichoke Hummus

1 cup canned artichoke hearts, drained
1/4 cup fat-free vegetable broth
1/4 cup plain fat-free Greek yogurt
1 tbsp. lemon juice
1 1/2 tsp. crushed garlic
1/2 tsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cumin
1/4 tsp. paprika
One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
Optional garnish: additional parsley flakes and paprika

Place all ingredients except chickpeas and optional garnishes in a blender. Set aside.

Place chickpeas in a bowl and thoroughly mash with a potato masher or fork. (If you have a super-strong blender, feel free to skip this step.) Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.

For best flavor, refrigerate hummus for several hours. Before serving, garnish with a sprinkle each of additional parsley flakes and paprika, if you like. Dip away!

Serves 8.  Each 1/4 cup serving contains 56 calories, 0.5g fat, 400mg sodium, 9g carbs, 3g fiber, 1g sugars, 3g protein — 1 PointsPlus™ value per serving.

Even though I’ve shown these dips paired with pretzels and bagel chips, remember that you can easily pair these with veggie crudités as well which will save even more calories.  They both work equally well that way.  Enjoy!

What are your plans for the Big Game this evening?  Are you hosting a party, going elsewhere to someone else’s party, have no clue what Big Game I’m even talking about? LOL  Leave a comment and share your plans.

Disclosure:  Review product provided by Voskos.  We were not monetarily compensated for this review. The opinions expressed in this review are our own.


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