Dips can be the perfect snack for vegetarians or the health conscious, especially in the summertime. Admittedly, the two recipes below use a base of cream cheese so they are not actually the healthiest options, but they're still made with veggies and can be eaten on veggies!
I went to a party last weekend and fell in love with a dip that my friend made. This is her recipe:
Brighid's Cool Cucumber Dip
One package cream cheese, either the kind in the tub or softened in the microwave for 20 seconds
One cucumber, peeled and finely chopped
Garlic salt to taste
All you have to do is mix and serve - can't get much easier than that! I loved this dip because it was so lightweight and cooling on a hot night. The cucumbers gave it a nice crunch and the hint of garlic kept things interesting. Yum!
When I looked in my fridge to make Brighid's dip at home, I didn't have any cucumbers so I improvised wildly and came up with a totally new concoction:
Creamy, Crunchy Pepper Dip
One package cream cheese, either the kind in the tub or softened in the microwave for 20 seconds
Either: One medium sized green pepper (capsicum), uncooked
OR: 1/3 medium green pepper
1/3 medium red pepper
1/3 medium yellow pepper
Small amount of onion (less than peppers)
1/4 can black beans, drained
Garlic salt to taste
Chop the peppers and onion into small pieces. Go light on the onions or that flavor will overpower the rest of the dip. (I used three different kinds of peppers because I had them on hand, but it isn't really necessary unless you want it to be really colorful.) Add in the black beans and garlic salt and stir thoroughly. If the cream cheese is a little thick, add some of the water from the can of beans to thin it out and stir it again to make it more creamy.
I only invented this last night, so I'm thinking of trying it with a hummus base to make it more healthy and up the protein factor. I'll let you know how that turns out!
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