two dips

This post comes too late. Two days ago, everyone was planning their snacks for the Superbowl. Today, we’re recovering from overeating, overdrinking, and how did the Giants beat the Patriots? But I think these dishes have their place on any day. Now that I’ve tried them myself and can attest to their success, I offer them to you.

First, a dip for crudite that is healthy and tasty. I am not one to sacrifice flavor to make low-fat dishes; I’d rather eat less of great food than more of subpar food. But if I can get great flavor and good nutrition in one dish, I won’t complain. Most dips use mayonnaise and sour cream as a base – two foods that are almost pure fat. This dip uses pureed cottage cheese as a base, plain yogurt for acidity, and a (relatively) small amount of mayonnaise for tartness. The star of the show is sundried tomatoes, with garlic singing backup. It was a really great dip – I was surprised that we ate that whole plate of vegetables.

The other dip I have to offer is a chemical-free queso. My favorite queso recipe used to be 8 ounces of Velveeta + 1 can of condensed cream of mushroom soup + 1 can of Ro-tel tomatoes. However, I am now adverse to processed foods. Why eat “cheese product” when I can eat cheese? So I set out to make queso reminiscent of my favorite recipe, but without the processed ingredients. It was easy cheesy. (Heehee.) Same taste, real food. Gotta love that.

If you want to add interest to your vegetables, or enjoy chips with spicy melted cheese goodness, but don’t want to compromise your health, you have two new options.

Sun-dried Tomato Dip (adapted from epicurious)

Makes about 2 cups

4 garlic cloves, unpeeled
¼ teaspoon salt
12 oil-packed sun-dried tomatoes, drained
1 cup cottage cheese
1/3 cup plain yogurt
¼ cup mayonnaise

Place garlic in dry skillet over medium heat. Cook, stirring occasionally, until spotty golden brown. Remove peels and discard. Mince garlic in food processor with salt. Add tomatoes and process until chopped. Add cottage cheese and process until smooth. Add remaining ingredients and process to blend. Season with salt. (Can be made 1 day ahead. Chill.)

Serve with vegetables.

Queso

Makes about 2 cups

The jalapeno could be added with the tomatoes, or with the butter. I wasn’t sure how spicy the dip would be without it, so I waited until the end to add it.

Cheddar adds flavor but can be grainy when melted. Monterey jack cheese melts smoothly.

1 tablespoon butter
1½ tablespoon flour
1 cup milk
1 (10-ounce) can Ro-tel diced tomatoes and green chiles, undrained
2 ounces cheddar cheese, shredded
2 ounces Monterey jack cheese, shredded
¼ teaspoon salt
1 jalapeno, minced

Melt butter over medium heat. Once it foams, whisk in flour. Whisk constantly for 1 minute, then gradually whisk in milk. Bring mixture to boil over medium heat, stirring occasionally. Once boiling, reduce heat to medium and simmer for 5 minutes, stirring occasionally. Stir in tomatoes and chiles and bring to a simmer. Add remaining ingredients. Stir until cheese melts. Serve with tortilla chips.