Skinny Dipping

By Lee Price on December 15, 2010 in Food

If you’ve decided, “This is the year that I eat well and look after myself”, you’re not alone. It’s one of the most common New Year’s resolutions. The great news is that you don’t need to compromise on taste in order to eat well.

A great way to save on calories (and cash) is to make the things that you love from scratch. Making your own dip can be a great way to enjoy a treat without undoing all of your hard work – no cream, sugar or preservatives required. Dips are great for entertaining friends and no one will know they are healthy!

You can mix things up according to your tastes – why not swap chickpeas for cannellini beans, or try roasted capsicum instead of beetroot. The best thing about dips is you can use whatever takes your fancy.

Beetroot Dip 

1 can of sliced beetroot, drained (or 3 roasted beetroots)

2 tsp horseradish 

1 tbsp lemon juice 

1 cup light natural yoghurt 

Salt and pepper to taste

Put everything into a blender or food processor and blend until smooth.

Hummus 

1 can of chickpeas, drained 

2 tsp minced garlic 

½ cup light natural yoghurt 

2 tbsp lemon juice 

Salt and pepper to taste

Put everything into a blender or food processor and blend until smooth.

Tzatziki

1 cup light natural yoghurt

1 Lebanese cucumber, finely diced

1 tsp minced garlic

Handful of mint, finely chopped

Salt and pepper to taste

Mix everything together in a bowl and you’re done.

Guacamole

2 ripe avocados, mashed with a fork

½ a red onion, very finely sliced

1 ripe tomato, diced

1 small red chilli, very finely diced

1 tsp minced garlic

1 tsp lime juice

Salt and pepper to taste

Combine in a bowl, chill for half an hour before serving.

Try these dips on a burger, in a wrap, with carrot or celery sticks, on the side of your salads, alongside falafels, with a curry, on your lamb chops, or with a good old-fashioned cracker biscuit.

For more healthy tips and thrifty cooking ideas visit operationjamjar.blogspot.com.