By Dianne Bunis
It’s two weeks before Super Bowl Sunday, the perfect time to start planning healthy snacks to prepare for the big game. Skip the deep-fried fat, artery-clogging appetizers and serve up homemade dips that are easy to make and can be made 24 hours ahead. Serve with crudité (cut raw vegetables) and whole grain flatbread crackers or baguette slices.
Spinach Yogurt Dip
3 scallions, chopped
1 clove garlic, chopped
1 package frozen chopped spinach, thaw and drain on paper towel-lined colander
2 cups nonfat plain Greek yogurt
2 tablespoons sour cream
Pinch of dill
Kosher salt, freshly ground black pepper
Place scallions and garlic in food processor and mince, add spinach, yogurt, sour cream and pulse until smooth. Add a pinch of dill and a sprinkle of salt.
Refrigerate for at least 1 hour and up to 24 hours.
2 tablespoons olive oil
2 cups chopped Vidalia onions
1/4 teaspoon Kosher salt
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1/8 teaspoon freshly ground pepper
1 cup reduced-fat sour cream
1 cup nonfat plain Greek yogurt
1 tablespoon fresh chives, chopped
Pinch of celery salt
Heat oil in a large skillet over medium heat. Add onions and salt, stirring occasionally, until the onions are soft and caramelized to a deep brown, about 30 minutes.
Add vinegar, Worcestershire sauce and cook until slightly thickened, 15 minutes. Remove from heat, let cool for at least 20 minutes.
In a medium bowl, combine sour cream and yogurt, add the onion mixture. Stir in chives, and pepper. Chill for at least one hour up to 24 hours.