three dip appetizer

At a family dinner, our part of the family was responsible for the appetizer.  My mum and I decided to keep it light and make three dips.  We made a creamy mexican dip, a feta and spinach dip, and a mango salsa.  All of them are weight watchers, and all were big hits.  My favourite was the mexican dip, and while I’m not a fan of spinach dips, it got eaten too.

SO first the mexican dip:

Here’s what you need:

• 1 cup plain greek yogurt
• 1/2 cup salsa, hot chipotle variety is suggested, but we used Garden Fresh Salsa, Medium.
• 3/4 cups avocado, diced
• 1/3 cup cilantro, fresh, chopped
• 1/4 cup red onion, chopped
• 1/2 tsp cumin seeds
• 1/2 tsp table salt, or more to taste

In a medium bowl, stir together yogurt and salsa until blended; and stir in the remaining ingredients one at a time.  Garnish with cilantro.  This is a great light dip, and is only 1 point per serving, which is an eighth of the mixture – about 1/4 cup.

Next the feta spinach dip.

Here’s what you need:

• 4 cups spinach, fresh, chopped, about 2 oz
• 1/2 cup low-fat cream cheese
• 1/2 cup fat-free sour cream
• 1/4 cup feta cheese, crumbled
• 1/4 cup chives, fresh, minced, divided
• 2 tsp fresh lemon juice
• 1/4 tsp black pepper
• 1/4 tsp table salt, or less to taste

Place spinach in a saucepan with 2 cups of water, and cook over high heat for 1 minute; drain well.

Place the spinach, cream cheese, sour cream, feta cheese, 1 tbsp of chives, lemon juice and pepper in a blender; puree.  Taste the dip and add salt if needed.  Spoon dip into a serving dish and garnish with remaining chives.

This dip is very easy to make, a crowd favourite if you like spinach dips and is about 2 points per serving, which is about 3 tbsps.

And finally for the mango salsa, here’s what you need:

• 2 small mangoes, diced
• 1 medium cucumber, peeled, seeded and diced
• 1/2 medium sweet red pepper, diced
• 1/4 cup cilantro, chopped
• 1 medium scallion, cup into 1/4 inch slices
• 1 tsp unpacked brown sugar
• 2 tbsp fresh lime juice
• 1/8 tsp table salt
• 1/4 tsp red pepper flakes

We followed the instructions and it ended up like more of a fruit salad, so I would say combine mango, cucumber, red pepper, cilantro and scallions in a blender, and blend until desired consistency – not a puree and a little chunky.  Add the seasonings and mix, taste and adjust until the salsa is sweet and tangy, with a nice kick.  Garnish with fresh cilantro.

This salsa is 0 points, and super quick and easy to make.  Serve all these dips with pita or bagel chips and enjoy!