0 Points Dips

Black Bean and Poblano Dip
Makes 12 servings POINTS® value | 0 per serving
Ingredients
2 cups fresh poblano chili, seeded, deveined and chopped
14.5 oz canned black beans, rinsed and drained
1 cup fresh cilantro leaves
1 tsp salt
1 cup chopped scallions
1 cup chopped tomatoes
2 Tbsp fresh lime juice
Instructions
Combine all ingredients in a food processor or blender; process to desired consistency. Yields about 1/4 cup per serving.
About the Green Goddess Dressing and Dip
Works equally well with basil and cilantro.

Green Goddess Dressing and Dip
Makes 12 servings POINTS® value | 0 per serving
Ingredients
2 cups fresh basil or cilantro leaves
2 cups fresh parsley leaves
1 cup chopped scallions
1/2 tsp freshly ground black pepper
1/4 tsp salt (or more to taste)
1/4 cup reduced-calorie mayonnaise
2 Tbsp fresh lime juice (or more to taste)
Instructions
Combine all ingredients in a food processor or blender; process until smooth.


Yields about 1 2/3 tablespoons (5 teaspoons) per serving.
About the Onion Soup Dip
Besides being a classic with potato chips, try a little on top of a baked potato or alongside a grilled steak.

Onion Soup Dip
Makes 8 servings POINTS® value | 0 per serving
Ingredients
1 beef broth cube, crumbled
1 Tbsp onion powder
1/8 tsp sugar
1/8 tsp celery salt
1/4 cup dried minced onions
1 cup chopped Vidalia onions
1/4 cup buttermilk
1/2 cup non-fat sour cream
Instructions
Combine all ingredients in a food processor or blender; process to desired consistency.


Yields about 3 tablespoons per serving.
About the Cucumber, Mint and Yogurt Dip
Great with grilled lamb and alongside crudites.

Cucumber, Mint and Yogurt Dip
Makes 12 servings POINTS® value | 0 per serving
Ingredients
1 medium English cucumber
1 cup chopped red onion
1 cup fresh mint leaves
1 to 3 cloves of garlic, to taste
1 tsp salt
1/8 tsp sugar
4 oz non-fat plain Greek yogurt
Instructions
Combine all ingredients in a food processor or blender; process to desired consistency. Let stand in the refrigerator for at least 2 hours (though overnight is best).


Yields about 1/4 cup per serving.
About the Spinach-Parmesan Dip
Doubles as a sauce for grilled chicken or pasta.

Spinach-Parmesan Dip
Makes 8 servings POINTS® value | 0 per serving
Ingredients
1/2 lb raw spinach, cooked and drained
1 cup tomatoes, chopped
1 cup fresh basil leaves
1/2 tsp salt
1/4 tsp crushed red pepper flakes
5 Tbsp grated Parmesan cheese
Instructions
Combine all ingredients in a food processor or blender; process to desired consistency.


Yields about 3 tablespoons per serving.