FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

foodpub125

 

 

YOU ARE HERE >>

 

RECIPES

Next Recipe

 AppetizersDips, Salsas page 2 > Low Fat Ranch Dip >

LOW-FAT RANCH DIP

Makes 2 cups eat 5 to 9 a day
Provides 1 vegetable serving per ½ cup portion

This fabulous dip is full of cancer-fighting nutrients and it contains the secret of a good dip-texture. The secret is beans. It's true! Canned Great Northern beans can be pureed to a silky smoothness and then made into a delicious ranch-type dip. Whiz a can of rinsed and drained beans in a blender with up to ¼ cup of water for 2 whole minutes and then scrape into a bowl. Now add ½ cup of plain yogurt, a tablespoon of roasted garlic, a pinch of cayenne pepper, and some finely chopped chives, parsley, and dried tarragon. Mix and serve with fresh spring vegetables like carrots, asparagus, and sugar snap peas. You'll get great taste with every bite.


1 15-ounce can Great Northern beans, rinsed and drained
¼ cup water
½ cup plain low-fat yogurt
½ teaspoon garlic powder or 1 tablespoon of roasted garlic
pinch cayenne pepper
¼ teaspoon pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
¼ teaspoon dried tarragon
¼ teaspoon salt
1 tablespoon lemon juice


1. Whiz the beans and garlic in a blender, adding enough water to achieve the desired consistency. Blend for 2 full minutes to make it silky-smooth. Use a spatula to scrape the mixture into a medium bowl.

2. Stir in the yogurt, cayenne, chives, parsley, and tarragon, salt and lemon juice. Serve in a bowl surrounded by spring vegetables such as sugar snap peas, tiny radishes, baby carrots, and lightly steamed baby new potatoes.
 
Nutritional Analysis per serving:
40 calories
less than 1 g fat
10% calories from fat
0 g saturated fat
0% calories from saturated fat
8 g carbohydrates
246 mg sodium
2 g dietary fiber 

 

. Home . . RECIPES . . About & Contact . . Links .

. Dips, Salsas page 2 . . Garlicky Greek Yogurt Dip . . Ginger Orange Dip . . Goat Cheese Dip . . Gourmet Spicy Tofu Dip . . Grilled Salsa Cheese Dip . . Guacamole . . Guacamole Autentico . . Guacamole, Classic Recipe . . Guacamole, John Salley's Slam Dunk . . Guacamole, New England Halftime . . Guacamole, New York Kickoff . . Guacamole, No Guilt Asparagus . . Guacamole, Rice House Guacamole . . Guacamole, Tomatillo Guacamole . . Habanero Cheddar Black Bean Spread . . Ham & Dried Fruit Spread . . Homemade Salsa . . Hot Artichoke Tuna Spread . . Hot Crab Dip Recipe . . Hummus . . Hummus, Bean & Rosemary Humus . . Hummus for Spring Vegetables . . Italian Salsa . . Low Fat Ranch Dip . . Mushroom 'Caviar' Spread . . Mustard Cherry Dip . . Newcastle Brown Cheese Dip . . Nutty Dried Plum Spread . . Onion Dip . . Onion Dip, Creamy . . Peach & Strawberry Salsa . . Pepperoni Mustard Spread . . Pimento Cheese . . Pineapple Mango Salsa with Chips . . Pinto Bean Avocado Dip . . Pita Crisps w/Gingered Fruit Salsa . . Potted Beer and Cheddar .

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.