Martha Jefferson Hospital
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Appetizers and Snacks
Garlic Bean Dip
Garlic Bean Dip
Ingredients
4 cloves garlic
1 (15½ ounces) pinto or black beans, rinsed and drained
¼ cup pimiento-stuffed green olives
4½ teaspoons fresh lemon juice
½ teaspoon ground cumin
Directions
- Place garlic in food processor, process until minced. Add beans, olives, lemon juice and cumin; process until well blended but not entirely smooth.
- Serve with vegetables and crackers. Makes 12 servings of 2 tablespoons each dip.
Homemade Ranch Dip
Ingredients
1 cup fat-free buttermilk (reduce to 1/2 cup for a thicker dip)
1 cup fat-free sour cream
1 teaspoon dried dill weed, crumbled
1 tablespoon thinly sliced green onion, green part only
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dry mustard
½ teaspoon coarsely ground black pepper
Directions
- In medium bowl, whisk together all the ingredients. Cover and refrigerate for at least 30 minutes.
- Have on hand cut up vegetables in the fridge for easy snacking: cherry tomatoes, pepper strips, button mushrooms, broccoli and cauliflower florets, carrot and celery sticks, strips of zucchini squash, etc.
- Makes 2 cups dip.
