Skinny dipping

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A good, ultra-indulgent dip is the one staple snack that no successful party can survive without. There’s absolutely nothing- and we mean nothing – better than dipping a salty, crunchy chip into a filled-to-the-brim bowl of creamy-goodness. While we love to indulge, as of recent, instead of gorging on our gooey, calorie-packed favorites from the market, we’ve been whipping up healthy versions of our own. Because, face it…life is just that much more fun when you’re able to dig into something tasty without suffering from all the guilt.

Check out our roundup of mouth-watering and seriously healthy dip recipes below. Each require minimal effort, and will ensure your guests leave happy and satisfied. Oh, and we threw in our favorite chip recipes, too, in case you’re feeling a little adventurous. Now, that’s what you call a recipe for a good time.

THE DIPS

8-Layer Dip
recipe via hungrygirl.com
You Need:
4 cups shredded lettuce
4 oz. fat-free sour cream
1 cup canned black beans; heated
10 oz butternut squash cubes
2 cups cherry tomatoes; chopped
1 cup diced red onion
4 oz. roasted red peppers; chopped
1 pouch BOCA Ground Burger
1 oz low-calorie cheddar cheese
3 ½ tsp. taco seasoning
Optional: Lime juice, salt, and pepper.
What to do:
Start by combining half of the tomatoes with the onion. If desired, season with salt, pepper, and lime juice, and set aside. Next, nuke squash in a covered, microwave-safe dish with 2 tbsp. water for 6-7 minutes. Using a fork, mash squash to a pulp. Mix in 1 ½ tsp. of the taco seasoning and set aside. In a skillet sprayed with nonstick spray, combine the ground burger, tomatoes, and remaining 2 tsp. of taco seasoning and cook until crumbles are defrosted and the mixture is completely heated. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, “meat” mixture, cheese shreds, red peppers. Serve hot or cold!

Roasted Eggplant and Feta Dip
Recipe via delish.com
What you need:
1 medium eggplant
2 tablespoons lemon juice
¼ cups extra-virgin olive oil
½ cups crumbled feta cheese
½ cups finely chopped red onion
1 small red bell pepper, finely chopped
1 small Chile pepper, seeded and minced
2 tablespoons chopped fresh basil
1 tablespoon finely chopped flat-leaf parsley
¼ teaspoon cayenne pepper
¼ teaspoon salt
sugar (optional)
What to do:
Position over rack about 6 inches from the heat source; preheat boiler. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam.  Broil the eggplant, turning it with tongs every 5 minutes, until sin is charred and a knife inserted in the flesh near the stem goes in easily, 14-18 minutes. Transfer to a cutting board until cool enough to handle. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. Stir in feta, inion, bell pepper, Chile pepper, basil, parsley, cayenne, and salt. Taste and add sugar if needed.

Spiced Carrot Dip
Recipe via prevention.com
What you need:
1 ½ lb carrots, cut into 1” pieces
2 tsp olive oil
1 tbsp mustard seeds
1 ½ tsp curry powder
¾ tsp cumin
1 c 2% Greek-style yogurt
½ c reduced-fat sour cream
1 Tbsp fresh lemon juice
What to do:
Steam carrots until tender, about 20 minutes. Put in food processor. Heat oil in a small nonstick skillet over medium heat. Add mustard seeds, curry powder, and cumin. Toast, stirring, until fragrant, about 2 minutes. Add to food processor with remaining ingredients and pulse until smooth. Season.

AND, THE CHIPS!

Parmesan Parsnip Chips
Recipe via Shape.com
You Need:
Cooking Spray
2 Parsnips, peeled and sliced into ¼-inch rounds
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese
What to do:
Preheat oven to 425 degrees and spray a baking sheet with cooking spray. In a bowl, mix parsnips, oil, and Parmesan to coat well. Spread on the baking sheet in a single layer and bake 10-15 minutes or until lightly browned. Store in an airtight container for 1-2 days.

Seeded Tortilla Chips
Recipe via prevention.com
What you need:
¼ cup flax seeds
3 tbsp sesame seeds
2 tbsp chia seeds
1 large egg white
1 tsp Chile powder
6 flour tortillas (8”-10”)
What to do:
Heat oven to 350 degrees. Stir together seeds, and which together egg white, chili powder, and 1 tsp. salt. Brush tops of tortillas with egg white mixture and sprinkle evenly with seeds. Cut each tortilla into 12 triangular pieces. Arrange half of chips, seed side up, in a single layer on 2 large baking sheets. Bake in upper and lower thirds of oven until golden and crisp, about 15 minutes. Cool on racks. Bake remaining chips and cool.