Print Page


Carbon Cooks: Dippity doo dah summer veggies

By SHERILL SHAW
Contributing writer

It's that time of year when the veggies are plentiful, so why not cut up some carrots, celery, cucumbers, green peppers, broccoli or whatever is on hand and mix up a dip to eat them with?

Here are 4 dip recipes, guaranteed to get your family munching.

Low Cal Ranch Dip

1 cup sour cream, low fat or fat free

1 cup plain yogurt, low fat

1 tblsp ranch salad dressing powder, or to taste

Mix all together and refrigerate for about an hour before serving.

Cottage Cheese Onion Dip

1 cup low fat cottage cheese

1 tblsp lemon juice

One half cup plain yogurt, low fat

One quarter cup green onion, chopped

1 tsp salt

1 pinch pepper

Cooks can also add, to taste; curry powder, hot sauce, herbs, onion soup mix. In a blender, process cottage cheese and lemon until smooth, then stir in remaining ingredients.

Lena's Dill Dip

1 cup sour cream

1 cup real mayonnaise

2 tbsp green onion, chopped

2 tbsp dried dill

1 and a half tblsp seasoning salt (like Bon Appetite or Beau Monde)

Blend all ingredients together, stir very well. Refrigerate for a least 2 hours before serving.

Crab Dip

1 can cream of mushroom soup

8 oz cream cheese

1 envelope unflavored gelatin

One half cup chopped celery

One half cup chopped green onion

1 cup real mayonnaise

1 can lump crab, drained

One quarter tsp curry powder

Heat soup and cheese together in a saucepan over medium heat until smooth and cheese is melted. Dissolve gelatin in � cup warm water and stir into warm cheese mixture. Let it cool. Add remaining ingredients. Pour into a greased mold, chill well. Also works if you just chill it in a bowl. Good with crackers or veggies.





Print Page