Dips and Dressing
Written By Catherine Newman
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These not only encourage the rampant eating of veggies — they also have vegetables actually in them already! Now who's sneaky, right?
Limey DipA good source of protein, gorgeously green, and very fresh tasting.
makes 2 1/4 cups
1 (10-ounce) package of frozen shelled edamame1 teaspoon grated zest of 1 lime plus 1 1/2 tablespoons of its juice
1/2 cup low-fat cottage cheese
1 teaspoon kosher salt
1 teaspoon sugar
1 clove garlic, pressed (optional)
Cook edamame in boiling, salted water for 10 minutes (it will have come back to a boil for only the final five minutes or so). Drain, then whir in a food processor with remaining ingredients, adding a tablespoon or two of warm water if it seems too thick. Serve with raw vegetables.
Nutritional Information
Per Serving (1/4 cup): 70 Calories, 7g Protein, 5g Carbs, 2g Fiber, 3g Sugar,3g Fat, 0g Saturated Fat, 271mg Sodium, 1mg Cholesterol.
Next: Delicious Dip — the love child of ranch dressing and greek tzatziki
More Stealth Vegetable Smackdown RecipesDelicious Dip
makes 1 1/2 cups
This tangy crowd-pleaser is the love child of ranch dressing and Greek tzatziki: creamy, cucumbery, and addictive. It's delicious with an array of cooked and raw veggies, and also, though they do nothing to further the vegetable cause, pita chips. Plus, it's versatile: skip the mint and add more dill, or experiment with other fresh herbs; omit the cucumber; or omit the cucumber and thin it with buttermilk to dress a salad.
1 (7-ounce) container unflavored Greek 2 percent yogurt (or roughly the same amount of any other plain yogurt)1/2 cup mayonnaise
1 clove garlic, pressed
3/4 teaspoon kosher salt
1 tablespoon each fresh dill and mint, finely chopped
1/4 teaspoon grated lemon zest and 1 teaspoon lemon juice
1/2 a large cucumber
Whisk together everything but the cucumber, which you should peel (a good job for a child who won't accidentally peel his own knuckles) and cut in half lengthwise before using a melon baller or small spoon to scrape out the seeds (another good job for a child). Grate the cuke on the large holes of a box grater, then squeeze it dry inside a dishcloth or a few layers of paper towel, stir it into the dip, and serve.
Next: Japanese Restaurant Salad Dressing
More Stealth Vegetable Smackdown Recipes Japanese Restaurant Salad DressingThis dressing's fantastic on salad, tofu, brown rice, or as a dip for steamed veggies.
makes 1 1/4 cups
2 peeled carrots, cut into 1-inch chunks3 tablespoons white miso
3 tablespoons unseasoned rice vinegar
1 (1/2-inch) piece of ginger, peeled and roughly chopped
1 tablespoon sugar
1/4 cup canola oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
Whir all ingredients in a food processor until completely smooth.
More Stealth Vegetable Smackdown Recipes
