Two Healthy Dips For Your Holiday Parties

I was waiting for my daughter at the doctor/dentist/someplace else’s office recently (OK, not that recently since I can’t remember the office!) when I looked at a Shape Magazine.

There were two delicious-looking dips in the issue that I quickly wrote down on a scrap piece of paper in my purse and have had hanging around my kitchen for a month.  I finally tried them and they are good!

Sun-dried Tomato and Goat Cheese Dip


4 ounces softened goat cheese

1/4 cup  softened nonfat cream cheese

2 Tablespoons finely chopped sun-dried tomatoes (packed in oil) and 1/2 teaspoon oil from the jar

2 teaspoons lemon juice

1 minced clove garlic

1/4 cup water (or less depending on desire)

Mix in a food processor until chopped and combined and smooth.  Season with salt and pepper.

White Bean Hummus


15 ounce can cannellini beans, rinsed

1/4 cup warm water

3 Tablespoons creamy peanut butter

2 Tablespoons lemon juice

1 minced clove garlic

1/2 teaspoon cumin

In a food processor, pulse until smooth.  Season with salt and pepper.


Enjoy both of these dips with fresh veggies, crackers, or slices of french bread.

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