Yogurt Guacamole Dip and Patriotic Red Pepper Layer Dip

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It’s that time of the year: Super Bowl time! This means lots of snacking, drinking, chilling, and shouting at the TV. Whether you’re rooting for the Seattle Seahawks or New England Patriots this year, no Super Bowl party is complete without Yogurt Guacamole Dip or Patriotic Red Pepper Layer Dip served with blue tortilla chips. After all, the Seahawks’ colors are blue and green, and the Patriots’ colors are red, white, and blue. These dips and chips support the fans of either team. Plus, red and white striped dip with blue chips are very patriotic, so you can even make it for the 4th of July.

Click here for the recipe for ‘Yogurt Guacamole Dip’

Click here for the recipe for ‘Patriotic Red Pepper Layer Dip’

The folks over at Chobani have challenged me to come up with a healthy Super Bowl recipe for their “Delicious Bowl” using Chobani Greek yogurt as a key ingredient. For my contribution, I have created these two new dip recipes. Try them out, and enjoy the game!

Here’s what you need:

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For the yogurt guacamole dip: avocados, plain non-fat Greek yogurt (e.g., Chobani), cilantro, green onions, jalapeno, garlic cloves, lime juice, salt, and pepper.

For the red pepper layer dip: jarred roasted red bell peppers (drained), walnuts, garlic cloves, lemon juice, olive oil, red wine vinegar, cumin, paprika, cayenne, salt, and pepper. And don’t forget the plain Greek yogurt!

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Let’s start with the yogurt guacamole dip. Halve and seed about three ripe avocados. Just give your avocados a little squeeze. They should be soft and have a little give to them.

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Before we toss everything in the blender, prep the ingredients a little bit. Roughly chop up the garlic, green onions, cilantro, and jalapeno slices.

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Throw all the ingredients in a blender or food processor with yogurt and lemon juice. Don’t forget salt and pepper to taste.

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Blend until your dip is completely smooth and no large chunks remain. Transfer to a bowl and refrigerate until ready to serve!

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Let’s move onto the red bell pepper dip. Toss in all the ingredients listed above, except for the yogurt.

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Don’t forget the walnuts! They give a nice texture to the dip. Blend the ingredients until smooth and no large chunks remain.

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To start the layer dip, grab a straight-sided glass bowl. We want a clear bowl so we can see all the great red and white stripes.

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Spread a few spoonfuls of yogurt on the bottom of the bowl to create a ~1 centimeter layer of yogurt.

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Spread it evenly so you have a clean edge of yogurt on the side of the bowl.

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For the second layer, pour on some red sauce to make the red stripe.

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Use a spoon to spread the sauce.

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For the third layer and so on, things get a little more complicated to spread. To start, use spoons to dollop yogurt on the edge of the bowl like this.

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Grab a clean paper towel and wipe the edge clean to make an even layer.

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Once you’ve wiped the layer clean, add more yogurt in the center to complete the yogurt layer.

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Continue with the layers and cover the top of the dip with a red layer.

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Garnish your dips with cilantro and chopped walnuts. Don’t forget to serve with blue tortilla chips. Enjoy the game!


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Yogurt Guacamole Dip

Total time: 5 minutes
Prep: 5 min
Cook: 0 min
Yield: about 1.5 cups
Level: Easy

Ingredients:
3 large Hass avocados, seeded and skin removed
1/2 cup plain non-fat Greek yogurt (e.g., Chobani)
1/3 cup packed cilantro leaves
3 green onions, roughly chopped
3 tablespoons fresh lime juice
2 garlic cloves, chopped
5 thin slices of jalapeno pepper, or more if desired
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
In a blender or food processor, add all ingredients and blend until mixed thoroughly and smooth, making sure no large chunks remain. Transfer to a bowl and chill in refrigerator until serving time, or serve immediately. Garnish with cilantro leaves and serve cold with blue tortilla chips.

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Patriotic Red Pepper Layer Dip

Total time: 10 minutes
Prep: 10 min
Cook: 0 min
Yield: about 2 cups
Level: Easy

Ingredients:
1 cup jarred roasted red bell pepper strips, drained
1/2 cup walnuts
1 garlic clove, chopped
1 tablespoon olive oil
2 teaspoon red wine vinegar
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 cup plain non-fat Greek yogurt (e.g., Chobani)

Directions:
In a blender or food processor, add drained bell pepper, walnuts, garlic, olive oil, vinegar, lemon juice, salt, ground cumin, paprika, black pepper, and cayenne. Blend until mixed thoroughly and smooth, making sure no large chunks remain.

To create stripes of red and white dip, start by getting a straight-sided glass serving bowl. Spread a few tablespoons of yogurt on bottom of bowl, using a spoon to spread it evenly into a 1-centimeter layer of yogurt on the side of bowl. For the second layer, add the red pepper dip by the spoonful to create the red striped layer. Use a clean paper towel and wipe along the side of bowl to make the edge of the red sauce straight. Continue building alternate red and white layers until you have enough red sauce to cover the top layer. Garnish with walnuts. Chill in refrigerator until serving time or serve immediately. Serve cold with blue tortilla chips.

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