CREAMY CASHEW & ROASTED TOMATO DIP

When you want a fancy homemade dip to impress your guests, try this creamy dip.

9-oz cherry tomatoes

1 tbsp olive oil + extra

1 tbsp good quality balsamic vinegar

Salt and freshly ground black pepper

1 tsp Splenda or Stevia granulated

2 large sprigs of fresh thyme

7-oz unsalted cashew nuts, soaked in a bowl of water overnight

7-oz buttermilk

Freshly squeezed juice of 1 lemon

Preheat oven to 275-degrees.

Cut tomatoes in half and arrange on a roasting pan, cut side up. Drizzle with the olive oil and balsamic vinegar. Sprinkle the sugar overall. Pull thyme sprigs between your fingers to remove the tiny leaves and sprinkle them over the tomatoes. Roast about 1 1/2 to 2 hours, until almost dried but still a little soft. Remove from the oven and let cool.

Drain the cashews and discard the water. Place nuts in a blender with the buttermilk, lemon juice and most of the roasted tomatoes (reserve a few tomatoes for garnish). Process to a smooth puree and taste for seasoning, adding salt, pepper and/or lemon juice if needed. 

Spoon dip into a bowl and top with the reserved tomatoes. Drizzle with a dab of olive oil. Serve with pita chips and/or fresh veggies.

Yield: 4 servings

recipe idea and photo First for women 2024

WARM FIESTA BEAN DIP

1 lb lean ground beef OR lean ground turkey

1 can petite cut diced tomatoes with jalapenos
1 can low-sodium refried beans
1 tbsp chili powder
1/2 cup thawed frozen corn
1 can petite cut diced tomatoes
1 1/2 cups shredded Cheddar cheese
Chips for serving (see below)

Preheat oven to 350 degrees.
Lightly spray a 2 1/2-quart baking dish with nonstick cooking spray; set aside.

In a skillet, brown the ground beef, stirring to crumble; drain off any excess fat.
Add the diced tomatoes with jalapenos, refried beans, and chili powder; cook, stirring until heated through. Spoon the mixture into the prepared baking dish. On top of the hot mixture, layer the corn, diced tomatoes, and cheddar cheese. Bake at 350 degrees for 5 minutes or so until hot and the cheese is melted.

Serve warm with the chips that work best for your blood sugar. I use Beanito's which work great for my blood sugar. Remember this is to share. Limit your intake.

file photo for reference.

LEMON-HERB YOGURT DIP

 1 cup plain Greek yogurt

3 tbsp finely chopped flat-leaf parsley leaves

1 tbsp + 1 tsp minced scallions

1 tbsp chopped fresh dill

1 tbsp chopped fresh chives

2 tsp lemon zest

1 tbsp fresh lemon juice

pinch of kosher salt

1/8 tsp fresh ground black pepper

Garnish with lemon zest and/or fresh dill

In a medium bowl, whisk together all ingredients, except for garnish, until well combined. Garnish if desired and serve immediately.

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CHICKEN RANCH DIP

2 (8-oz) cans boneless chicken, drained

1 pkg low-fat cream cheese, softened

1 packet dry Ranch Dressing mix

Combine all ingredients together, mixing well.

Serve cold with whole grain or your favorite low-carb crackers, fresh veggies or Beanito Chips.

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TACO DIP

1 lb ground beef, browned and well drained (may substitute lean ground turkey)

1 tbsp taco seasoning
1 can refried beans
1 cup salsa (check for sugar content)
1 cup fat-free sour cream or plain Greek yogurt
1 cup shredded Mexican-blend cheese
1/2 cup chopped green onions
1/2 - 3/4 cup black olives (I prefer them chopped)
1 large Roma tomato, diced - optional

In a bowl, combine the ground beef, taco seasoning, and refried beans until combined. Spread mixture over the bottom of a pie plate. Layer the remaining ingredients over the beef/bean mixture. Cover and refrigerate until serving time.

Serve with baked whole-grain tortilla chips or Beanito chips.

NOTE: Remember this is an appetizer not a meal. Eat accordingly and share with others.

This Pillsbury photo is used for reference only - not this exact recipe.

ONION PARTY DIP

1 packet dry onion soup mix

1 cup plain Greek yogurt

2 garlic cloves, crushed

1 tbsp low-fat milk

freshly ground pepper to taste

1 tsp lemon juice

2 tbsp chopped chives + extra for garnish, if desired

Combine all ingredients in a bowl; stir with a wooden spoon or silicone spatula until well blended. Allow to stand about 3 hours before serving so the dip will thicken.

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HOT WING DIP

Note: This is a dip, not a dip for hot wings, although it could be used for that.

1 pkg (8-oz) low-fat cream cheese (Neufchatel), cut-up

1/4 - 1/2 cup bottled Buffalo wing sauce
1 1/2 tbsp bottled reduced-calorie blue cheese salad dressing
1 cup chopped cooked chicken breast
1/2 cup finely chopped celery
1 fresh jalapeno pepper, seeded and minced (wear plastic gloves when handling jalapeno peppers)
20 celery stalks, halved crosswise
Garnish with chopped fresh jalapeno or celery leaves, if desired

In a 1 1/2-quart slow cooker combine the cream cheese, wing sauce, salad dressing, chicken, chopped celery and the jalapeno.

Place lid on cooker and cook on low 3 to 4 hours.

Serve with the celery stalks for dipping.

Yield: 10 servings
Per serving: Calories 99, carbs 3g (1g fiber), protein 7g, fat 7g (3g sat)
Diabetic Exchanges: Meat 1, Vegetables 1

Source: Diabetic Living

HOMEMADE FRENCH ONION DIP

When you want a good dip recipe, give this dip a try. Onions are antioxidant rich (healthy) and the ingredients used here will give you a dip much healthier than what you buy ready-made. Serve with healthy whole-grain crackers, baked chips or with some fresh veggies.

1 tbsp extra-virgin olive oil
4 cups finely chopped onions
1/2 tsp salt
1 can (14-oz) reduced sodium beef broth
2 tsp onion powder
2 tbsp white vinegar
1 cup reduced-fat sour cream
1/3 cup plain Greek yogurt

Heat the olive oil in a large skillet over medium heat; add onions and salt to skillet. Cook, stirring occasionally until onions are starting to brown, approximately 6 to 10 minutes.

Add the broth to the skillet and scrape skillet to loosen any browned bits. Simmer mixture 10 to 20 minutes until broth is almost all gone. Cook another 8 to 10 minutes on medium-low until onions are a deep golden brown. Stir in the onion powder then the vinegar; cook 1 - 2 minutes until vinegar is evaporated.

Remove skillet from the heat and allow mixture to cool for 20 minutes.

In a medium bowl, combine the sour cream and yogurt; stir in the onion mixture.

Refrigerate at least 20 minutes for the flavors to blend before serving.

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FIVE-CHEESE SPINACH AND ARTICHOKE DIP

1 jar (12-oz) roasted sweet red peppers

1 jar (6.5-oz) marinated quartered artichoke hearts
1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
8-oz fresh mozzarella cheese, cubed
1 1/2 cups shredded Asiago cheese
2 pkg (3-oz each) Neuchâtel cream cheese, softened and cubed
1 cup (4-oz) crumbled feta cheese
1/3 cup shredded provolone cheese
1/3 cup minced fresh basil
1/4 cup finely chopped red onion
2 tbsp mayonnaise
2 garlic cloves, minced
Assorted crackers for dipping

Drain peppers, reserving 1 tablespoon of the liquid; chop peppers.

Drain artichokes, reserving 2 tablespoons of the liquid; coarsely chop artichokes.

Spray a 3-quart slow cooker with nonstick cooking spray. Place the spinach, cheeses, basil, onion, mayonnaise, garlic, peppers and artichokes in the cooker; stir in the reserved liquid from the peppers and artichokes.

Place lid on cooker and cook on high 2 hours. Stir dip, replace lid and cook another 30 minutes to 1 hour. Stir before serving with the assorted crackers.

Yield: 16 servings of 1/4 cup each
Per serving: 197 calories, 16g fat - 8g saturated, 4g carbs, 1g fiber, 9g protein

This was from an old TOH magazine.

One serving of this dip should be okay for most diabetics. It is low carb, high protein. Beware of the 8g saturated fat per serving and do not over-indulge.

EASY VEGETABLE DIP

1 carton (8-oz) low-fat sour cream

1 pint real mayonnaise (not Miracle Whip) (I use olive oil mayonnaise)

1 tsp dill weed 

1 tsp minced onion

Pinch of garlic powder

Combine all ingredients in a bowl. Cover and refrigerate. Should be refrigerated at least an hour before serving.

Serve with assorted fresh veggies.

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HERBED CHEESE DIP

1 pkg (4-serving size) lemon flavor sugar-free gelatin

1/4 tsp salt, optional
1 cup boiling water
1 carton (16-oz) 2% lowfat cottage cheese
4 oz neufchatel cheese
1/2 cup packed fresh parsley sprigs
2 garlic cloves
2 tbsp vinegar
2 tsp dill weed
1 tsp Worcestershire sauce
1/2 tsp black pepper

Completely dissolve gelatin and salt (if using) in the boiling water; pour into blender container.

Add remaining ingredients to the blender and cover. Blend mixture at low speed, scraping down sides as needed, for approximately 2 minutes until smooth.

Pour mixture into a serving bowl, cover and refrigerate for at least 4 hours or until set.

Yield: 3 1/2 cups dip

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FRESH FRUIT DIP

Do not sit down and eat the whole dish of this dip. A little on a few pieces of fruit is fine for most diabetics. This is a way for you to enjoy a snack/appetizer with others. Remember, cinnamon is a blood sugar stabilizer.

Assorted fresh fruits of your choice, cut into bite-size chunks, pieces, etc
1 cup low-fat sour cream or plain yogurt
2 teaspoons Splenda Brown Sugar Blend

1/4 to 1/2 tsp ground cinnamon

Mix all ingredients together to blend well.

Refrigerate 30 minutes to chill and flavors to blend. Serve with the fresh fruits.

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EASY ARTICHOKE DIP

If you are looking for a warm dip that you can enjoy, try this artichoke dip. The nutritional information is at the end of the recipe. Perfect carb/protein ratio for diabetics. As with all foods, quantity is key. This should not be a meal!

2 cans (14-oz each) water-packed artichoke hearts, rinsed, drained, coarsely chopped

2 cups (8-oz) shredded mozzarella cheese

1 brick (8-oz) cream cheese, cubed

1 cup shredded Parmesan cheese

1/2 cup shredded Swiss cheese

1/2 cup mayonnaise 

2 tbsp lemon juice

2 tbsp plain yogurt

1 tbsp seasoned salt

1 tbsp chopped seeded jalapeno pepper

1 tsp garlic powder

Baked tortilla chips for serving

 

In a slow cooker or crock pot, combine all the ingredients except the tortilla chips. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.Yield: 5 cups of dip or 20 servings of approximately 1/4 cup.

Per serving (dip only): 152 calories, 12 g (5 sat) fat, 27 mg cholesterol, 519 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein

file photo for referencr - not this exact recipe

BROCCOLI DIP

 

1 cup fat-free sour cream

1 cup plain Greek yogurt
1 cup light mayonnaise - I only use olive oil mayo
1 packet dry vegetable soup and recipe mix
1 can (8-oz) water chestnuts, drained and chopped
1 cup finely chopped fresh broccoli

In a medium bowl, blend the sour cream, yogurt, and mayonnaise; stir in the soup mix. Add the chopped water chestnuts and broccoli, stirring to combine well.

Cover dip and refrigerate at least two hours for the flavors to blend.

May be serve with fresh vegetables or an assortment of whole-grain crackers.

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I have had this recipe for several years. I do not member what I got it.

SANTA FE DIP

3 oz sun-dried tomatoes (not packed in oil!)

2 jars (7-oz each) roasted red peppers, rinsed and drained
2 garlic cloves, minced
1 1/2 tsp ground cumin
1 tsp fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped green onion
4-oz reduced-fat Neufchatel cream cheese, softened
Hot pepper sauce, to suit your taste
Fresh diced tomato, chopped red onion, fresh cilantro for garnish, if desired.

Soak the tomatoes in hot water for 5 minutes; drain, reserving 3 tablespoons of the soaking liquid.

In a food processor (or blender) process peppers, tomatoes, garlic, cumin, lemon juice, cilantro, and green onion until smooth.

Add the Neufchatel cheese to processor; process until smooth, adding the reserved tomato liquid to thin to the desired consistency while using a rubber or silicone spatula to scrape down the sides as needed.

Add the hot sauce and taste to adjust seasoning, if needed.

Don't ruin this healthy dip by serving it with unhealthy dippers. Serve with fresh veggies, baked tortilla chips, or whole-grain crackers.

Per a serving size of 2 tablespoonfuls: 35 calories, 1 g total fat, 5 g carbs, 3 mg cholesterol, less than 1 g fiber, 1 g protein, 163 mg sodium

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GARBANZO GUACAMOLE

 

1 can (15-oz) garbanzo beans, rinsed & drained

1 tbsp lemon juice
1 garlic clove, halved
3/4 cup chopped onion
1 1/2 cups ( approx. 1 large) peeled, cubed avocado
1 can (4 1/2-oz) chopped green chilies, drained
1/2 tsp salt, optional - I suggest omitting
1/4 tsp pepper
1 cup seeded, chopped tomato
1/2 cup chopped green onions

Position knife blade in food processor bowl; add beans, lemon juice, and garlic. Process 20 seconds stopping once to scrape down sides. Add the onion, avocado, green chiles, salt, and pepper; pulse 10 times or until chunky.

Cover and chill for 1 hour.

Transfer chilled mixture to a medium bowl and stir in the tomato and green onions.

Serve with baked tortilla chips.

Yield: 3 cups dip.
Per 1/2 cup serving: 119 calories, 6.7 g fat (0.9g saturated, 4 g monunsatured, 1.3 g polyunstaturated) 3 g protein, 13.4 g carbs, 4.9 g fiber, 0 mg cholesterol, 52 mg calcium, 362 mg sodium

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QUICK HUMMUS DIP - LOW FAT

1 can (15-oz) garbanzo beans

2 garlic cloves

1 green onion, cut into pieces

1/4 cup lemon juice

2 tbsp sesame seeds

2 tbsp plain nonfat yogurt (I recommend Greek)

1/2 tsp ground cumin

1/2 tsp sesame oil

1/4 tsp ground red pepper

Drain the beans, reserving 2 tablespoons of the liquid; set aside.

Mince garlic in a food processor for about 3 seconds. Add the drained beans, liquid and remaining ingredients. Process until smooth, scraping down sides of bowl as needed.

Transfer dip to a serving bowl, cover and chill at least two hours before serving.

Serve dip with your favorite fresh veggies, low-carb crackers, etc.

Yield: 1 3/4 cups

Per tablespoon: 31 calories, 1.2 g fat, 1.5g protein, 4.8g carbs, 32 mg sodium

file photo for reference

ARTICHOKE HUMMUS

Eat this dip without guilt! Artichokes and chickpeas are both healthy ingredients as are the rest of the ingredients.  A quarter cup of this dip has only 88 cal, 3 g pro, 9 g carbs, 2 g fiber, 4.5 g fat (.5 sat), 172 mg sodium.  Serve it with fresh veggies, pita chips, whole-grain crackers or Beanitos.

1 can (14-oz) artichoke hearts, rinsed & drained
1 can (15-oz) chickpeas (garbanzo beans) rinsed & drained
2 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp minced garlic
1 tbsp extra virgin olive oil
1/2 tsp cumin
1/2 tsp hot paprika
1 cup chopped fresh basil

Place all the ingredients, except basil,  in a food processor and pulse until smooth.  Remove from processor and stir in the fresh basil.

Yield: 2 cups dip 

 

SOUTHWESTERN CHICKEN DIP

1 lb Velveeta Cheese Product, cut-up

1 can (10-oz) diced tomatoes with green chilies, drained
1 pkg (6-oz) Fully Cooked Southwestern Seasoned or Grilled Chicken Breast Strips, cut-up
1/4 cup chopped green onion
1 tsp ground cumin, optional

Mix all ingredients in a large microwavable bowl. Microwave on high for 6 to 7 minutes or until cheese is melted, stirring every 3 minutes.

Serve with baked tortilla chips, Beanito Chips or assorted cut-up vegetables.

Note: Adding chicken to this type of cheese dip makes it better for diabetics. When you are hosting a party or going to one, make this dip. Then you will know there is a cheese dip that is healthier for you but suitable for everyone.

HEALTHY HOMEMADE BEAN DIP

1/4 cup soft white whole-wheat breadcrumbs

2 tbsp water
2 tbsp canola or extra virgin olive oil
2 tbsp lemon juice
1 can (15-oz) cannellini beans, rinsed & drained
4 tsp minced fresh parsley
2 or 3 (depending on size) garlic cloves, peeled, halved
1/4 tsp salt
dash of cayenne pepper
dash of black pepper
1/4 tsp dried dill

In a small bowl, soak the breadcrumbs in the water.
Meanwhile, in a food processor combine the oil, lemon juice, beans, parsley, garlic, salt, peppers, and dill, process until smooth. Add the breadcrumbs and process again just until blended.

Place in a small serving bowl and garnish as desired.

Serve with fresh veggies and/or whole grain party crackers.

Personal notes:
Yes, beans have carbs but they are "good" or "healthy" carbs!
The breadcrumbs give the dip body. Just be sure to use wholegrain breadcrumbs. Diabetics should never consume "white" bread.

File Photo for Reference Only