HEALTHY DIPS

Instead of dipping chips, try some raw cut up vegetable like cucumber slices, carrots, celery, tomatoes, pepper, cauliflower, broccoli

Good healthy crackers such as Mary Gone Cracker's or some baked Parmesan rounds.

Delicious and figure friendly!!!

Sweet-and-Spicy Yogurt
Protein-packed Greek yogurt makes this curry dip satisfyingly thick, while fresh peaches add a rich sweetness.

1 cup low-fat plain Greek yogurt
2 Tbsp diced ripe peach
1 tsp lemon juice
1 dash Worcestershire sauce
1 1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp salt
1/2 ring red pepper, chopped, for garnish
1 tsp chopped green onion, for garnish

In a bowl, stir together all ingredients except garnish. Chill up to 2 hours to allow flavors to develop. Top with red pepper and green onion before serving.
MAKES 4 SERVINGS. Per serving: 42 cal, 1 g fat (<1 g sat), 3 g carbs, 165 mg sodium, <1 g fiber, 5 g protein

Cheesy Tomato Dip
Naturally lower in fat than other cheeses, feta makes an ideal base for this Mediterranean-inspired dip. It also subs nicely for mayo to kick up a turkey sandwich.

1 tomato, quartered, seeds removed
6 oz feta, crumbled
1 tsp lemon juice
1/8 tsp dried oregano
1 Tbsp chopped kalamata olives
1 Tbsp chopped sun-dried tomatoes (packed in oil, drained)

In a food processor, chop tomato. Add feta in small batches, blending to combine. Pour in lemon juice and oregano; blend again. In a bowl, fold olives into cheese-tomato mixture. Top with sun-dried tomatoes.
MAKES 4 SERVINGS. Per serving: 122 cal, 9 g fat (6 g sat), 3 g carbs, 495 mg sodium, <1 g fiber, 6 g protein

Cool Cucumber-Herb Dip
Try this as a refreshing alternative to onion dip. It'll spare your breath and your waistline.

1 Tbsp diced shallot
1/2 cup chopped cucumber, seeds removed
1 cup low-fat sour cream
1 tsp white-wine vinegar
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh chives
1/4 tsp salt
Freshly ground black pepper

In a food processor, combine shallot and cucumber; discard extra liquid. In a separate bowl, mix sour cream with shallot-cucumber mixture. Stir in vinegar, herbs, and salt, then add freshly ground pepper to taste. Refrigerate up to 2 hours to allow flavors to develop.

MAKES 4 SERVINGS. Per serving: 82 cal, 6 g fat (4 g sat), 5 g carbs, 186 mg sodium, <1 g fiber, 2 g protein