Some of the tastiest dips around aren't too kind on the waistline. Makeover your favorite classic dips by substituting healthier ingredients for less-healthy ones. For instance, Pamela Braun, recipe and relationship blogger at My Man's Belly, found a tasty way to turn a hot and cheesy artichoke dip into a guiltless treat by using white beans in place of cheese. While it may sound odd, she swears friends and family can't get enough!
Who says that queso has to be made with Velveeta cheese, or that bean dip has to be made with standard refried beans? Play around in the kitchen and substitute one primary ingredient for another. You may not always like the result, but you might just stumble upon a real winner, like the Black Bean Hummus Dip created by Kate DeVivo, the editor of Vegan 101: Master Vegan Cooking with 101 Great Recipes.
Queso with sausage may seem like a standard dip today, but who was the genius who took something good and made it that much better just by adding sausage? Use this same line of thinking for all your classic dips -- just because something tastes good, doesn't mean it won't taste better with a little somethin'-somethin' added. One excellent idea from Rick Bayless, author of Fiesta at Rick's and chef of Chicago's Frontera and Topolobampo restaurants, was to add sundried tomatoes, crispy bacon bits and avocados from Mexico (available year-round) to make the perfect winter Sundried Tomato Guacamole:
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