2 smooth and creamy dip recipes

Looking for a simple appetizer for your next get-together? Try these flavourful and creamy dip recipes.

• Preparation time: 20 minutes.
• Cooking time: 20 minutes.
• Serves 8.

Ingredients:

• 150 ml (2⁄3 c) water
• 75 ml (1⁄3 c) smooth peanut butter
• 1 clove garlic, minced
• 10 ml (2 tsp) grated fresh ginger
• 2 scallions, chopped
• 30 ml (2 tbsp) brown sugar
• 30 ml (2 tbsp) soy sauce
• pinch of chili powder
• 15 ml (1 tbsp) freshly squeezed lemon juice
• 6 large carrots, peeled, halved lengthwise, cut in 5 mm (3 in x ¼ in) sticks or 16 baby carrots with tops
• 2 large red or yellow peppers, halved and seeded, sliced 5 mm (¼ in) thick
• 250 g (1⁄2 lb) snow peas or green beans, trimmed
• 8 radishes, thinly sliced

Instructions:

1. To make the peanut dip, bring the water to a boil in a small pot. Stir in the peanut butter, garlic, ginger, scallion, sugar, soy sauce and chili powder. Simmer two minutes.
2. Remove from heat. Stir in lemon juice. Set aside to cool slightly or refrigerate until ready to serve.
3. In a large pot with a steamer basket, bring water to a boil. Fill a bowl with ice water. Steam carrots for three minutes, lift out and plunge into ice water to cool. Steam pepper for one minute, lift out and plunge into ice water to cool. Steam snow peas or beans for two minutes, lift out and plunge into ice water to cool. Drain vegetables and dry with paper towels.
4. Spoon peanut dip into a small bowl and place on a serving platter. Arrange the carrot sticks, pepper, snow peas or green beans around the bowl. Add the radish as a garnish.

Each serving contains:

• 136 calories
• 5 g protein
• 6 g fat (including 1 g saturated fat)
• 0 mg cholesterol
• 19 g carbohydrates
• 5 g fibre
• 305 mg sodium

• Many different vegetables can be used to scoop up dips. Try sticks of fennel or celery, whole endive leaves, the firm ribs of bok choy, slices of cucumber or small radicchio leaves.

• Preparation time: 10 minutes.
• Serves 6.

Ingredients:

• 250 g (1⁄2 lb) frozen chopped spinach, thawed and squeezed dry
• 250 ml (1 c) low-fat plain yogurt
• 125 ml (1⁄2 c) light mayonnaise
• 10 ml (2 tsp) dried dill
• 2 ml (1⁄2 tsp) celery seeds
• pinch of salt1 clove garlic, crushed

Instructions:

1. Whirl spinach, yogurt, mayonnaise, dill, celery seeds, salt and garlic in a food processor until smooth and creamy.
2. Refrigerate for one hour before serving.

• Leafy green vegetables such as spinach are rich in folate, which helps protect against heart disease and birth defects.

Each serving contains:

• 106 calories
• 4 g protein
• 8 g fat (including 2 g saturated fat)
• 9 mg cholesterol
• 7 g carbohydrates
• 2 g fibre
• 273 mg sodium

• Make dips well ahead of serving time. Leaving them in the refrigerator for an hour or more lets the mixture become thoroughly chilled. It also allows the flavours to develop fully so that they better complement one another.

These easy-to-make party favourites are rich in fibre and bursting with flavour. Try one (or both!) today for a simple appetizer that's sure to impress.