Veggie Dip Recipe

Now that football season has started, it's party time! Time to entertain friends while supporting your favorite team and who can not attend to a football game without chips and dips, chips, crackers, dips and vegetables? Here are some recipes that DIP can add a little variety to the plunges you.

Let's start with a bacon and tomato dip. The combination of bacon and tomatoes are almost always satisfied. This drop is good with chips, crackers, fresh vegetables, breads or mini party.

Land O 'LAKES BACON tomato

2 cups low fat sour cream

1 cup finely chopped tomatoes

8 slices bacon, cooked crisp, crumbled

1 tsp tablespoon dried basil

In a medium bowl, mix all ingredients together until well blended. Cover and refrigerate for at least two hours, allowing flavors to blend. Serve with crackers, chips or fresh vegetables.

Our second part includes DIP dry Italian salad mix and is perfect served with a platter of fresh vegetables:

ITALIAN VEGGIE DIP

16 ounces of low fat sour cream

Salad PKT 6 oz Italian dressing seasoning

2 v. tablespoon Parmesan

In a medium bowl, combine sour cream, seasoning, and cheese. Cover and refrigerate for at least 30 minutes. Serve with a selection of fresh vegetables.

For the health awareness of your group, here's the perfect recipe DIP:

DIP HEALTH GROUP

2 cups low-fat yogurt unflavored

2 cups nonfat cottage cheese

1 / 4 toasted sesame seeds

1 / 4 cup wheat germ

1 / 2 c. teaspoon celery salt

1 / 4 c. garlic powder

In a medium bowl, combine yogurt and cottage cheese thoroughly. Sprinkle with sesame seeds, wheat germ, celery salt and garlic powder. Mix well. Cover with plastic wrap, refrigerate and chill until ready to serve. Serve as a dip with assorted fresh vegetables or whole wheat crackers.

This dip recipe is the final one I found in a magazine and it's unique recipe for a great cook who loves cooking and sharing his expertise with others for charity:

HOWARD'S ALT black bean dip with tortilla chips

1 red pepper

3 / 4 cup chopped fresh cilantro

3 c. tablespoons finely chopped shallots

2 v. tablespoons lime juice

2 v. vinegar balsmic

2 v. tablespoon hot sauce

1 / 2 ground allspice

1 / 2 c. teaspoon ground cumin

1 / 4 c. salt

2 cans (15-oz each bean) black boxes, drained

1 jalapeno pepper, seeded and diced

1 clove garlic, minced

Bell pepper red, optional

6 (10 inch) flour tortillas, each cut into 8 wedges

Cooking Spray

Preheat grill

Cut the pepper in half, seeds and membranes releases. Arrange half skin side up, on a sheet of foil and flatten with hand. Broil 5 minutes or until blackened. Place pepper halves in a plastic bag with zipper and seal. Let stand for 5 minutes, then peel. Place the pepper, cilantro, green onions, lime juice, vinegar, hot sauce, chili, ground cumin, salt, pepper, beans, jalapeno, and garlic in a food processor and mix until smooth. Pour into a bowl and garnish with chopped red pepper, if desired.

Preheat oven to 400 degrees. Arrange the tortilla quarters in a single layer on a baking sheet sprayed with cooking spray. Bake in oven for 5 minutes or until golden brown. Serve with dipping sauce.

Yield: 12 servings 1 / 4 cup dip and 4 corners of each tortilla

Note: Howard Alt is a psychiatrist in Chicago who loves to cook.

Enjoy! And good luck to your team!