Recipes: Green Goddess Dip/Dressing

GREEN GODDESS DIP/DRESSING

Makes 2 cups.

Note: Serve this dip with assorted small or sliced vegetables, such as grape tomatoes, raw green beans, little carrots, celery cut on the diagonal, radishes cut in half, cauliflower, cucumbers, raw or slightly blanched asparagus, yellow or red bell peppers. Adapted from "On a Stick" by Matt Armendariz.

• 3/4 c. low-fat mayonnaise

• 3/4 c. low-fat sour cream or crema Mexicana

• 1 tbsp. tarragon vinegar

• 1 tbsp. lime juice

• 2 green onions, roughly chopped (green and white parts)

•1/2 c. chopped cilantro

• 1 pickled jalapeño pepper, seeded, optional

• Salt and pepper to taste

Directions

Nutrition information per 2 tablespoons:

Calories28Fat1 gSodium132 mg

Carbohydrates3 gSaturated fat1 gCalcium18 mg

Protein1 gCholesterol4 mgDietary fiber0 g

CREAMY BACON DIP

Note: Serve with toasted bread slices, vegetables on skewers or whole-grain crackers. Adapted from Daisy Sour Cream.

• 8 oz. low-fat cream cheese, softened

• 2 c. low-fat sour cream

• 6 slices cooked and crumbled bacon

• 11/2 c. shredded reduced-fat Mexican-style cheese blend

Directions

Preheat the oven to 400 degrees. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Bake for 25 to 30 minutes or until bubbling and hot.

Variation: Instead of a baking dish, you can slice about a 1/4-inch piece off the top of a round sourdough loaf; set the piece aside. Hollow out the loaf; cut up the bread to serve with the dip. Spoon the dip into the hollowed-out crust. Replace the top slice. Wrap the bread bowl in foil and bake in the preheated oven for 30 minutes.

Nutrition information per 2 tablespoons:

Calories58Fat4 gSodium125 mg

Protein3 gCholesterol14 mgDietary fiber0 g

Diabetic exchanges per serving: 1/2 high-fat meat.

SPINACH AVOCADO DIP

Makes 2 3/4 cups.

Note: Serve with sugar snap peas or small slices of pumpernickel bread, cut into triangles. From Martha Stewart Living magazine.

• 1/2 c. finely chopped shallots

• 1 tbsp. minced garlic

• 10 oz. spinach, rinsed well, tough stems removed

• Coarse salt and ground pepper

• 2 medium-ripe avocados

• 1 tbsp. plus 11/2 tsp. fresh lemon juice

Directions

In a large nonstick skillet, heat the oil. Add shallots and garlic, stirring often; cook until tender, about 4 minutes. Add spinach and about 3/4 teaspoon salt. Cook, covered, until spinach is wilted, about 4 minutes.

Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.

Meanwhile, purée avocados, yogurt, lemon juice and 1/4 teaspoon salt in a food processor until smooth.

Nutrition information per ¼ cup:

Calories77Fat5 gSodium200 mg

Carbohydrates6 gSaturated fat1 gCalcium79 mg

Protein3 gCholesterol0 mgDietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, 1 fat.

Makes about 2 1/2 cups.

Note: The Hass Avocado Board estimates that more than 71 million pounds of the purple-black Hass avocados will be consumed during the Super Bowl -- enough to cover Lucas Oil Stadium in Indianapolis "end zone to end zone in more than 27.5 feet of avocados." For this recipe, tailor the chile peppers and cayenne to your taste. If you can't find ripe tomatoes, omit them. It's best to make the guacamole ahead and refrigerate it for a few hours before serving.

• 4 avocados

• 1/2 c. chopped white onion

• 2 Roma tomatoes, diced

•1/2 c. chopped cilantro leaves

• 1 jalapeño or serrano chile pepper, seeded and chopped

• 1 large garlic clove, finely minced

• 1 tsp. salt, or to taste

• 1/4 tsp. freshly ground black pepper, or to taste

•11/2 tsp. chile powder (ground ancho is particularly good), optional

Directions

In a large bowl, lightly mash flesh of the avocados, leaving it chunky. Add onion, tomatoes, lime juice, cilantro leaves, chile pepper, garlic, salt, black pepper, cayenne pepper and chile powder. Stir together lightly.

Taste and adjust seasoning. Press plastic wrap directly on the dip and cover with another lid before refrigerating.

Nutrition information per ¼ cup:

Carbohydrates7 gCalcium13 mg

Protein1 gCholesterol0 mgDietary fiber4 g