Cooking Light, December 2013 Page 148
Since multiple recipes appear on page 148, select the one(s) you want to save, share or create a shopping list for, here.
Cucumber and Dill Dip
You'll find this simple, refreshing Cucumber and Dill Dip in many Mediterranean dishes like Gyros or served with pita wedges. We found that the perfect balance of Greek yogurt and dill pairs well with sliced cucumbers, carrots and celery.
Blue Cheese-Bacon-Spinach Dip
The bold flavor of blue cheese and saltiness of the bacon give a creative punch to your average spinach dip. Serve Blue Cheese-Bacon-Spinach Dip with celery sticks for an added crunch.
Smoked Salmon Dip
We’ve created an even lighter version of the traditional Smoked Salmon Dip with nonfat Greek yogurt, light sour cream and capers so you can enjoy more of it. Serve Smoked Salmon Dip with seeded crackers.
Charred Red Onion Dip
Grilled red onion sets the flavor for Charred Red Onion Dip. Serve dip with baked sweet potato chips.
Banana, Chocolate, and Hazelnut Dip
Serve on graham crackers or add it to a peanut butter sandwich for a touch of sweetness without adding a heaping load of calories. Made with Greek yogurt and light sour cream, this delicious Banana, Chocolate, and Hazelnut Dip is a guilt-free treat.
For a nice, sweet change to party dips, serve Caramel-Toffee Dip. Toffee bits lend crunch to the dip. Serve Caramel-Toffee Dip with apples slices or graham crackers.
Honey and Lemon Dip
The tangy flavor of lemon and Greek yogurt combined with sweet honey make a perfect Honey and Lemon Dip to serve with strawberries.