TASTE
Keep the creamy-dip habit and still fit jeans
| • | Have your centerpiece and eat it, too |
By J.M. Hirsch
Associated Press
It seems wrong that giving up fat means giving up dips and pates.
At least, that's what I thought when I was a chubby child warned away from what I considered the best part of tagging along with my parents to adult parties. It never mattered to me what I was dipping: crackers, veggies or chips.
My favorite was anything sour cream and onion. Ranch was a close second.
By high school, I was watching my diet. But refusing to give up my dip habit, I mixed powdered salad dressing mixes (cue the sour cream and onion) with fat-free yogurt. I'd dip carrot and celery sticks in it.
It wasn't all that memorable. And it wasn't real dip.
These recipes from LowFat Lifestyle.com show you can cut the fat and keep the flavor. Both rely on fat-free cream cheese for body, and seafood for rich, savory flavor. Serve these with fresh crusty bread, slices of baguette, crackers or sliced vegetables.
SMOKED SALMON PATE
In a food processor, combine half of the salmon and all remaining ingredients. Pulse until mostly smooth. Use a rubber spatula to scrape down the sides of the bowl as needed.
Transfer the pate to a bowl and mix in remaining salmon. Cover and refrigerate several hours to let flavors develop.
Makes 12 servings.
SHRIMP DIP
3 GREEN ONIONS, MINCED
Place the shrimp in a food processor and pulse several times to roughly chop. Add cream cheese, lemon juice, green onions and mayonnaise, and pulse until well mixed but still chunky.
Season to taste with Worcestershire sauce and hot pepper sauce — salt and pepper, too, if you want. Chill about 1 hour.
Makes 16 servings.
