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"Skinny Girl" Party Dips!

Celebrity chef and host of Utah's annual Chefdance celebration - Bethenny Frankel offers two simple dip recipes that are delicious and healthy!
Recipe prepared by Bethenny Frankel, celebrity chef and owner of Bethenny Bakes (www.bethennybakes.com)

Lemon Basil Hummus Dip
Prep: 10 minutes
Makes: 1 Cup

Ingredients:

  • 1 can (about 16 ounces) chickpeas (garbanzo beans)
  • 5 large fresh basil leaves (about 1/2 cup)
  • 1 clove garlic, peeled
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • ¼ teaspoon ground black pepper
  • 1 teaspoon soy sauce

    Preparation:
    Drain the chickpeas, reserving 1 tablespoon liquid. Rinse the chickpeas. Place the chickpeas, reserved liquid, basil, garlic, lemon juice, oil, pepper and soy sauce into a food processor container. Cover and process until the mixture is smooth. Serve with Pepperidge Farm® Baked Naturals Toasted Wheat Crisps.

    Simply Irresistible Blue Cheese Dip
    Prep: 10 minutes
    Makes: 2 cups

    Ingredients:

  • 1 container (8 ounces) reduced fat vegetable cream cheese, softened
  • 1 cup reduced fat sour cream
  • 1 cup crumbled blue cheese (about 4 ounces)
  • 1 teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced fresh dill weed

    Preparation:
    Place the cream cheese, sour cream, blue cheese, garlic powder, pepper, parsley and dill into a medium bowl. Beat with an electric mixer on medium speed until the mixture is blended. Sprinkle with additional parsley. Serve with Pepperidge Farm® Baked Naturals Savory Cheddar Pretzel Thins.

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