Friday, November 24, 2006

I picked a tough time of year to begin Weight Watchers. With so many holiday soirees on the horizon, I am always on the search for healthy dishes I can bring with me, so I know there will be at least one thing there that I can eat guilt-free. One doesn't want to sacrifice taste though, or be munching on carrot sticks for the next 2 months of parties.

So let's talk about healthy appetizers. I am a big fan of dips, and these two dip recipes are my FAVORITE. What's more is they are weight watchers friendly without lacking in taste or presentation. I have posted these before, but it bears repeating as we usher in party season.

Middle Eastern Eggplant Dip
1 large eggplant (about 1 1/4 lbs) peeled and chopped
1 cup red onion, roughly chopped
1 red bell pepper chopped
1 tbsp olive oil
1 large garlic clove, chopped
1 tbsp tomato paste
salt and pepper to taste.

Combine first 5 ingredients, making sure everything is evenly coated in the olive oil. Cook on baking sheet for one hour at 350 or until roasted.Transfer veggies into food processor and add tomato paste, salt and pepper. Blend until smooth (about 1 minute)

White Bean Dip (fans of Hummus will LOVE this)
1 15-oz can of cannelini beans
1 tsp dried rosemary
salt and pepper to taste.

Drain beans but reserve 2 tbsp of the liquid. Blend in food processor with rosemary, adding reserved liquid at the end (more or less depending on the consistency you prefer). Salt and pepper to taste!

Serve both dips with whole wheat crackers or baked tortilla chips.

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