Hooray for day #3 of my 12 Days of Christmas! Just a reminder about how this works: I’ve got 11 days filled with exciting giveaways and holiday recipes. And the 12th day….A giveaway featuring all of my 11 wonderful sponsors. It’s going to be big!!
So today’s sponsor is one that is near and dear to me. I have worked closely with Cooking Light since the start of this blog and always turn to them when I am in need of a deliciously healthy recipe. I’m pulling today’s dips from their most recent December issue. These dips are Greek yogurt based and pack a load of flavor!
So today I’ll present you first with the dip recipes, followed by a Cooking Light giveaway featuring some of their best cookbooks from the past year!
To start, you’ll make the base for each of these dips. You’ll need 1/2 cup low-fat Greek yogurt mixed with 1/2 cup low-fat sour cream. From there you can add in each of the following:
1 cup grated English Cucumber, 1 tabelspoon chopped dill, 1 teaspoon grated garlic, 1/4 tsp salt, fresh ground black pepper to taste.
Serve this dip with sliced English cucumbers and other assorted vegetables.
2 center cut bacon slices, 4 ounces spinach, 1 ounce blue cheese, 1 clove minced garlic, 1/2 teaspoon crushed red pepper, 1/4 tsp salt
Cook the bacon and then remove the bacon from the pan. Discard half of the drippings and then bring the remaining drippings back to a medium temperature. Add in the spinach and cook until it wilts. Remove the spinach from the heat and while it cools slightly, crumble the bacon into the dip and add in the remaining ingredients. Serve this dip with celery sticks or crackers.
Charred Red Onion
1 cup grilled, chopped red onion, 1/4 tsp pepper, 1/4 teaspoon Worchestershire, 1/8 tsp salt
Grill or broil 1/2″ thick slices of red onion until the tops are slightly charred. Chop the onion into small pieces and combine with the remaining ingredients in the dip base. Serve this dip with sweet potato or root vegetable chips.
And now for the giveaway! Good lucky!