Food Talk And Fabulous Finds - Healthier Dip Alternatives
11-16-2007, 01:13 PM
I am a huge dip person. The spinach and artichoke dip (heavenly), crab dip, really any sort of dip you can think of. Now I know most of these are full of sour cream and mayo and stuff like that. What can I use as a substitute so that they still taste great but are better for me? Does using all fat free stuff really ruin the taste?
11-16-2007, 02:00 PM
How about a bean dip (like hummus) or an eggplant dip (like baba ganoush)?
11-16-2007, 02:04 PM
Some people like to substitute yogurt and/or cottage cheese (blended) but personally I have never liked the result after making this substitution. :shrug: However, you might like it, it's worth trying to see.
11-16-2007, 02:09 PM
Fat free sour cream, in a dip, is something that I can't taste the difference of...other people are different.
I make a homemade tzatziki with fat free greek yogurt - it is tasty and low cal. I also make bean dip with white beans, garlic, lemon juice, and a little chicken broth to thin it out...fantastic and healthy.
11-16-2007, 02:12 PM
With the dips I make (spinach, 7 layer, and artichoke spinach) I DO feel ff compromises the taste. Period. I have tried it with yucky results. Reduced fat versions of all the highly caloric components have had results so good that friends who have had my dips before didn't notice the difference.
I hope this helps!
11-16-2007, 08:22 PM
I use ff sour cream all the time. I really like it. You can use it to make several different types of dip.
11-20-2007, 02:16 PM
The Cooking Light Spinach dip is AMAZING...I made it for a Grey's Anatomy party and everyone loved it.
11-20-2007, 02:36 PM
Spinach Artichoke Dip (lower fat and vegan/dairy-free)
1 cup of artichoke hearts (get frozen or soaked in water)
1 box silken tofu (use a mixture of tofu and Tofutti Cream Cheese if you aren't trying to save too many calories, to make 12 oz.)
1 box frozen spinach, thawed and squeezed (you can use fresh if you like, but cook it down and drain)
2+ cloves of garlic (use powder if you want and add more or less as you like)
2 T. nutritional yeast and/or Vegan Parmesan
2 T. Lemon juice
1 T. Vinegar and/or Red Hot style hot sauce (I like rice vinegar, but any kind can work, even balsamic)
A few pinches salt
Ground pepper (I like white and cayenne in this, but use what you have and like)
This is good processed together as is or baked for a richer flavor.
Optional: Top with breadcrumbs, (homemade is best, as you can season them up and to the dip before baking OR mix in to the dip if not baking).
If you are baking it, preheat the oven to 350, then bake for about 30 minutes.
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