Party dips can be bad news. Fortunately, Team Oprah has put together a few dips that won’t cause your scale to go wild next time to stand on it. Here are our two favorites:
Amber Ale Cheddar Cheese Spread
Savory Cheddar cheese gets an extra kick from spicy horseradish and Dijon mustard in this low-fat holiday spread.
Ingredients
— 2 1/2 cups (10 ounces) shredded or coarsely chopped reduced-fat Cheddar cheese
— 2 Tbsp. minced green onion , white part only
— 1 clove garlic , roughly chopped
— 1 tsp. whole grain Dijon mustard
— 1/2 tsp. extrahot horseradish
— 1/2 cup amber ale
— 1 Tbsp. snipped fresh chives , for garnish
Directions
Active time: 10 minutes
Total time: 3 hours, 10 minutes
In the bowl of a food processor fitted with a metal blade, process cheese, onion, garlic, mustard, and horseradish until it forms a coarse paste. With machine running, pour ale through feed tube and process until creamy. If needed, scrape down sides of bowl; process until fully combined. Transfer to a serving bowl. Cover and refrigerate at least 2 hours to allow flavors to meld. Remove from refrigerator 1 hour before serving. Garnish with chives.
Per 2 Tbsp. serving: 59 calories, 3 grams fat, 5 grams protein
Chef’s note: I make this spread with Widmer’s Drop Top, my favorite amber ale. Find one you like, because this recipe only uses about a half cup of beer├óΓé¼ΓÇ¥which leaves the rest for drinking. This spread is terrific with rye toasts, baked whole-wheat pita chips, crostini, or pretzel thins.
Smoky Black Bean Dip
Silky black bean dip gets its smoky kick from chipotle chilies.
Ingredients
— 1 1/2 Tbsp. canola oil
— 1/2 cup thinly sliced green onions , including green tops
— 2 tsp. ground coriander
— 2 tsp. ground cumin
— 2 cans (15 ounces) black beans , drained and rinsed
— 1/4 cup lime juice (about 2 limes)
— 2 tsp. canned chipotle chilies in adobo sauce
— 2 tsp. coarse salt
— 1/2 cup reduced-fat sour cream
— 1 small jalapeno chili , seeds and ribs removed, minced
— 1/2 cup and 1 Tbsp. minced cilantro
Directions
Total time: 25 minutes
In a medium sauté pan, heat oil over medium heat. Add onions, coriander, and cumin. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/3 cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.
In the bowl of a food processor fitted with a metal blade, process bean mixture until coarsely mashed. Add lime juice, chipotle chilies, and salt. Process until smooth. Add sour cream, jalapeño, and 1/2 cup cilantro. Pulse just until cilantro is incorporated. Adjust seasoning, then transfer to a bowl. Garnish with remaining cilantro and serve immediately.
Per 2 Tbsp. serving: 57 calories, 2 grams fat, 3 grams protein, 2 grams fiber
Note: This can also top nachos or fill quesadillas. It can be prepared up to two days in advance.
[Image via John Kernick .]
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