Super Bowl Super Dips

Super Bowl Super Dips

Just because it’s the Super Bowl doesn’t mean the snack foods have to be super heavy. This year, opt for game day fare that isn’t calorie-laden, rather choose these good-for-you dishes that are worth cheering for.

Buffalo Cauliflower Dip
1 small head cauliflower, core trimmed, florets coarsely chopped
1 small onion, quartered and sliced
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
8 ounces Neufchatel cheese, softened
½ cup reduced-fat plain yogurt
¼ cup crumbled blue cheese
¼ cup hot sauce
1 scallion, sliced

– Preheat oven to 400°F

– Toss cauliflower, onion, oil, salt and pepper together in a large bowl. Spread in a single layer on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.

-Meanwhile, coat and 8-inch square baking dish with cooking spray. Whisk Neufchatel cheese, yogurt, blue cheese and hot sauce together in a bowl. Add the roasted vegetable to the mixture and stir to coat. Transfer to the prepared baking dish. Bake until bubbly around the edges, 15 to 20 minutes. Garnish with scallion and serve.

Serve with carrot and celery sticks for a healthy, crunchy treat!

Original recipe from Eating Well.

Kale Artichoke Dip
2 ½ cups frozen chopped kale (12 ounces), thawed
2 cups frozen artichoke hearts, thawed and chopped
8 ounces reduced-fat cream cheese, at room temperature
½ cup nonfat plain yogurt
2 tablespoons minced shallot
2 large cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground pepper
¼ teaspoon cayenne pepper (optional)
½ cup grated parmesan cheese

– Preheat oven to 425°F. Coat an 8-inch square baking dish with cooking spray.

– Combine kale, artichoke hearts, cream cheese, yogurt, shallot, garlic, salt, pepper and cayenne (if using) in a large bowl. Transfer mixture to the prepared baking dish. Sprinkle with parmesan cheese.

-Bake until starts to brown and bubble, 25 to 30 minutes. Let stand for 5 minutes before serving.

Serve with a baked tortilla chip or a Beanito for a little extra fiber!

Original recipe from Eating Well.

Creamy Guacamole
2 medium ripe avocados
1 tablespoon fresh lime juice
1/3 cup non-fat Greek yogurt
¼ cup chopped red onion
2/3 cup chopped tomatoes
2 tablespoons chopped cilantro

– Halve and pit the avocados then scoop out the flesh into a medium bowl.

– Add the lime juice to the bowl. Using a fork, mash the avocado until desired consistency is reached.

– Stir in the yogurt, red onion, tomatoes and cilantro. Taste and season with salt and pepper as desired.

Serve with baked tortilla chips or veggie sticks for an added crunch.

Original recipe from Just a Taste.

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