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Game Day Dips: Healthy Recipes For Super Bowl Sunday

Healthy Super Bowl Dips For a Guilt Free Game Day

Wings? Check. Nachos? Check. But if you’re looking for some lighter options while you prep for Super Bowl Sunday, we’ve got you covered. Check out a few of our favorite recipes below, they’re the perfect accoutrement to any game day snack.

These first two use yogurt in place of dips that may traditionally use sour cream. We are obsessed with MAIA Greek yogurt, so we use that in its place:

Healthy Blue Cheese Dip

Instead of serving bland, high-fat, store-bought dip with your wings, try this trick:

Stir together 1 cup fat-free MAIA plain yogurt with 2 tablespoons of milk and 1/2 cup of blue cheese crumbles. Add green onion, parsley, salt and pepper — your guests will love it and never guess it’s a healthy option!

Zesty Jalapeño-Cilantro Dip

Add some spice to your Super spread with this tried and tested crowd-pleaser:

Simply combine 1/4 cup plain Maia Greek Yogurt, 1 tablespoon minced jalapeño, 1 tablespoon minced cilantro, 1 teaspoon fresh lime juice and 2 pinches of salt. Mix and serve!

Of course, every Super Bowl party needs hummus. We love the hummus from Blossom Du Jour (vegan restaurant with three locations in NYC) and asked them to share their recipe with us:

Blossom Du Jour Hummus (makes 32 ounces)

3 cups chickpeas
1 tsp garlic powder
1 tsp salt
1/2 cup olive oil
1/4 cup lemon juice
Pinch of cayenne pepper

Blend ingredients in food processor. How easy is that?

Want more? Here are a couple dips from Techniques of Healthful Cooking at the Institute of Culinary Education. They’re super healthy, so maybe you can indulge in an extra nacho:

Eggplant Dip (serves 6 to 8)

3 pounds eggplant, medium size

3 cloves garlic, crushed to a paste

¾ cup tahini paste

juice of 2 freshly squeezed lemons (about 1/3 cup)

1 cup chopped Italian parsley leaves

¼ cup chopped mint leaves

6 scallions, green tops only, chopped

¼ cup extra virgin olive oil

salt and freshly ground pepper to taste

1. Preheat the oven to 350 degrees F.

2. Prick the eggplant with a fork on all sides.  Place it on a foil line baking sheet. Let the eggplant bake untill the skin is charred and blistered, about 30 minutes.  Turn the eggplant at least once during the cooking to ensure that all sides blister.  The eggplant will be soft and mushy when it’s done.

3. Let the eggplant cool slightly, then peel away the skin completely and discard. Cut the eggplant in half and, discard the large strip of seeds, a few remaining is fine.  Place the eggplant, garlic, tahini paste, parsley, mint, scallions, olive oil, salt, and pepper in a food processor and blend till smooth.

4. Store this dip in the refrigerator in an airtight container for up to 1 week.

White Bean and Roasted Garlic Dip (makes approximately 2 cups)

1 head garlic

1 tablespoon sage leaves, roughly chopped

2 tablespoons Italian parsley, roughly chopped

½ teaspoon cayenne pepper

3 to 4 tablespoon fresh lemon juice

1 tablespoon balsamic vinegar

1 ½ cups cooked cannelloni beans

¼ cup extra virgin olive oil

Salt and black pepper to taste

¼ cup sage leaves sliced thinly for garnish

1. Preheat the oven to 375 degrees. Cut off the stem top of the garlic head to expose the very top of the garlic cloves leaving the head intact.  Place the garlic head in aluminum foil and drizzle with a few tablespoons of water and wrap it up.  Place the garlic in the oven and cook for 30 to 40 minutes until soft and tender. Remove from the oven and let cool slightly. Free the garlic from its skin and place the roasted garlic in the food processor fitted with the steel blade, along with the sage, parsley, cayenne, lemon juice, balsamic vinegar, beans and olive oil. Puree the ingredients until smooth. Taste the dip, and season with salt and pepper.

2. Garnish with the sliced sage leaves and serve with toasted pita bread and fresh cut vegetable such as carrots, celery, red peppers.

Bon appetite!

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