Skinny Dipping Recipes

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GREEK YOGURT RANCH DIP



Greek Yogurt Ranch Dip image

A quick and easy greek yogurt ranch dip that is completely guilt-free and tastes just as indulgent as the original!

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 3m

Number Of Ingredients 8

1 cup plain non-fat Greek yogurt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill
1/4 teaspoon kosher salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Fresh chopped chives (for garnish)

Steps:

  • In a medium bowl, stir together all of the ingredients: Greek yogurt, garlic, onion, dill, salt, Worcestershire, and cayenne.
  • Garnish with fresh chives and serve.

Nutrition Facts : TransFat 1 g, ServingSize 1 g, Calories 132 kcal, Carbohydrate 10 g, Protein 21 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 10 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g

SKINNY POOLSIDE DIP



Skinny Poolside Dip image

Everyone loves this dip, use it for raw vegies or crackers.

Provided by Lisa Johnson

Categories     Other Appetizers

Time 15m

Number Of Ingredients 6

1 red pepper
2 jalepenos, unseeded
1 can of corn
1/2 can diced olives
16 oz fat free cream cheese, softened
1 pkg hidden valley ranch dip mix

Steps:

  • 1. Mix ingredients together. Serve with crackers or raw veggies

SKINNY QUINOA VEGGIE DIP



Skinny Quinoa Veggie Dip image

Don't let the name fool you. This good-for-you recipe may appeal to an athlete in training, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. -Jennifer Gizzi, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 32 servings

Number Of Ingredients 16

2 cans (15 ounces) black beans, rinsed and drained
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1-2/3 cups water, divided
Salt and pepper to taste
2/3 cup quinoa, rinsed
5 tablespoons lime juice, divided
2 medium ripe avocados, peeled and coarsely chopped
2 tablespoons plus 3/4 cup sour cream, divided
1/4 cup minced fresh cilantro
3 plum tomatoes, chopped
3/4 cup peeled, seeded and finely chopped cucumber
3/4 cup finely chopped zucchini
1/4 cup finely chopped red onion
Cucumber slices

Steps:

  • Pulse beans, cumin, paprika, cayenne and 1/3 cup water in food processor until smooth. Add salt and pepper to taste. , In a small saucepan, cook quinoa with remaining 1-1/3 cups water according to package directions. Fluff with fork; sprinkle with 2 tablespoons lime juice. Set aside. Meanwhile, mash together avocados, 2 tablespoons sour cream, cilantro and remaining lime juice., In a 2-1/2-qt. dish, layer bean mixture, quinoa, avocado mixture, remaining sour cream, tomatoes, chopped cucumber, zucchini and onion. Serve immediately with cucumber slices for dipping, or refrigerate.

Nutrition Facts : Calories 65 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 54mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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