<p>Just feta and fresh salsa is also good. I made that this weekend. It could be served wtih veggies or the little round dry breads for bruschetta.</p>
<p>If you want to get your dip on and stay low-carb, you can spread it on thin slices of meat and roll it up. It’s pretty tasty. Works better with a thicker dip/spread but we like turkey slices rolled up with guacamole and sprouts and roast beef slices with cheese spread. Salami rolled up with a cream cheese horseradish mixture is good too. Eat it as a roll or slice into pinwheels although the guacamole one doesn’t slice well.</p>
<p>That sounds delicious!<br>
Thanks for the avocado dip, abasket. I would never have thought of that. I cut watermelon up like that. Other melons, too. Quarter it, if it isn’t already, take a long knife and score it through like a checkerboard, all te way down to the rind, wseep the knipe along the inside of the rind and you have chunks to put in a bowl.</p>
<p>That reminds me of a good watermelon recipe. </p>
<p>Chunked watermelon
Crumbled Feta cheese
Chopped red onion
(Some people put mint in it but I don’t)
A drizzle of olive or veg. oil</p>
<p>Abasket - I love to make dips. I think because I cook intuitively (that is my explanation for not following recipes & being a TERRIBLE baker) making dips just suit me. I take an idea and then vary it depending on what I have on hand or how distracted I am. </p>
<p>I had a black bean & goat cheese dip at daughter’s rehearsal dinner & I am going to experiment with that in the next few days. </p>
<p>The great thing about hummus is that you can really change it depending on what you throw in the blender. </p>
<p>Today I am making white bean hummus. I use a bunch of basil leaves, a can of white beans (great northern), a dash of olive or safflower oil & vinegar (champagne), some dried oregano, about a half cup of sun dried tomatoes (the ones that are pretty juicy right from the bag) that I soak for about 5 minutes and drain. </p>
<p>Abasket and I will host a “dip only” party. Bring your own wine and dippers!</p>
<p>OK, y’all I need recipes without cheese!</p>
<p>Worknprogress2, I’m in - hosting the dip party!!! :)</p>
<p>These recipes got me thinking that tonight for dinner, we ARE doing dips! The feta/salsa/avocado dip, a spinach artichoke dip (gonna have to low carb it), fresh salsa and some fruit - unless I think of another dip. Slice up a bunch of dipping veggies and chips for the rest of the fam and we’ll call it dinner!</p>
<p>Youdon’t say - my hummus & my white bean dips have no cheese - but here’s another one that takes a little more work, but is a crowd pleaser:</p>
<p>Saute 2 chopped onions, clove of garlic, 1" piece of ginger (peeled) & minced, 1 jalapeno pepper, 1 medium yellow & 1 red pepper diced, in a little olive oil. </p>
<p>Add 2 medium tomatoes, seeded and chopped into 3/4" pieces & cook for about 5 minutes</p>
<p>Add 1 large eggplant, peeled and cubed into 1 inch pieces, + 1 tsp tumeric, 1 tsp coriander, 1 tsp ground fenugreek, 1 tsp ground cumin. Cook over medium heat for about an hour. If it starts to stick, add a little bit of water. </p>
<p>I either serve this with rice, or make it into a dip by putting into the blender briefly - I like it to have a little texture. </p>
<p>I suppose this is a version of babaganoush, put I like this better.</p>
<p>Here is a wonderful recipe for a dairy-free dip. I’ve made it to take to parties at a friend’s house, where there will be people who keep kosher. It is very popular and the entire, large recipe disappears quickly.</p>
<p>[Roasted</a> Red Pepper and Walnut Spread Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Roasted-Red-Pepper-and-Walnut-Spread-354472]Roasted”>http://www.epicurious.com/recipes/food/views/Roasted-Red-Pepper-and-Walnut-Spread-354472)</p>
<p>Looking at it with my new low-carb eyes, I see that it has bread crumbs. Maybe someone here will have a good substitute?</p>
<p>love the homemade hummus and babaganoush recipes…fun, will have to try. have always just done store bought, although I did make a tapenade that was heavenly…</p>
<p>Oh gosh. Leave it to us “dummies” to turn a weight loss thread into a great dip recipe thread!! 
:rolleyes: :rolleyes: </p>
<p>I mean that (and note the use of the word “us”) in the nicest way…</p>
<p>Something is seriously wrong here. I am not eating all day, and I’m not obsessing about food. And I’m still hundreds of calories shy of my limit. Could this be working??? :D</p>
<p>Justamom - that is pretty funny! I must say, my recipes are pretty darn healthy and relatively low cal - if you use healthy dippers! If you eat several bags of warmed up pitas, then I can’t be held responsible.</p>
<p>Youdon’tsay? I like it. I LIKE it!</p>
<p>Youdon’tsay,
That is what I find so interesting! By upping my protein and reducing my carbs i seem to be perfectly content to eat less.</p>
<p>I snuck back on the scale today (I know,I shouldn’t keep doing that!) and was happy to see that my weight went back down. Now, no more weighing in until Sat, I promise!</p>
<p>I wonder if the very hot weather is making us retain fluid or something?</p>
<p>Well, I only ended up making one dip last night for dinner - but it turned out really well and I think fit nutritionally in to be a decent meal.</p>
<p>I made spinach artichoke dip. Used the usual spinach, chopped artichokes (in water), cheese (I used parmesean and some shredded provolone), fresh ground pepper and a little tabasco - now, the recipe also calls for mayo. I knew I didn’t want to use 3/4 cup mayo in this dish! Instead, I substituted a low fat cottage cheese for the mayo (actually put in like 1 T. mayo just to help with creaminess, but I think I could have left it out) and it was delicious! I cut up some vidalia onions (I LOVE onions!) and red pepper for scooping dip with. </p>
<p>Very happy with the ingredient switch!</p>
<p>That sounds so good, abasket! My whole family loves spinach artichoke dip so I might give that a go.</p>
<p>The basil white bean dip last night was a big hit with DH. He, not needing to worry about carbs, made a great hoagie with it - lots of lettuce, onions, some roasted red peppers. I just ate it straight up and as a filling for deviled eggs - that way I get a real punch of flavor but skip the yolks. </p>
<p>The secret is lots of basil and a dash of good vinegar.</p>
<p>“I wonder if the very hot weather is making us retain fluid or something?”</p>
<p>It never fails for me - my legs and feet swell if it is hot and humid (dry heat does not have the same effect). One year, when I attended a conference in Boston in July, I needed to buy a bigger pair of shoes, because my feet would not fit into any of the shoes I brought with me!</p>
<p>Bunsen, you have more reasons to buy shoes!!!</p>
<p>My primary computer died this morning, and I am off tomorrow for a 3-day business trip. I am doing well today with food, despite the major monkey wrench thrown into my life, but I am going to have trouble while travelling. The combination of limited choices (sandwiches) and the inability to prepare the things I need to eat (lots of vegetables) will make it hard. I’ll be happy if I maintain through the trip.</p>