spicy

Another healthy, low fat dip based on a Middle Eastern favorite.You won’t even know you are eating eggplant. I use a little wooden cleaver found in a souq (market) to chop the vegetable. It is like the ones I saw being used in homes throughout the Middle East and Central Asia.The texture of the dip …

Instead of using dried chickpeas (garbanzo beans) which require a lot of cooking, this uses canned white beans. Purists may consider canned chickpeas. Makes 2 Cups 2 15-ounce cans navy beans, drained; reserve the liquid1 cup tahini paste2 garlic cloves, peeled and mashed3 tablespoons fresh parsley, chopped½ teaspoon cayenne pepper or 1 teaspoonAleppo pepper2 tablespoons …

A new twist on the old favorite spinach dip. Serve with crisp, lowfat, whole grain crackers. Makes 2½ Cups 1 10-ounce package frozen spinach, thawed, drained, chopped½ cup red Bell Pepper or canned roasted red pepper, chopped¼ cup green onions, chopped2 garlic cloves, peeled and crushed1 green serrano, stemmed, seeded, and minced½ teaspoon hot pepper …

Great for parties because it can be made ahead of time, and leftovers can be remolded and frozen! A favorite from my Corpus Christi,Texas, friend, Lillian Murray, an experienced hostess, having spent many years hosting parties at conventions throughout the United States that were held by her family’s insurance company. Makes 1 Large or 2 …

A delightfully different dip for raw or parboiled vegetables, or tostadas; or used as a stuffing for celery, banana peppers, or cherry tomatoes when served as appetizers. Makes 1 Cup 6 Long Green/Red Chiles, peeled, seeds removed, chopped; or 1 (4-ounce) can, drained, chopped1 8-ounce package cream cheese or dripped yogurt2 tablespoons milk3 tablespoons green …