Fat-Free Curried Yogurt Dip
Southwestern Guacamole
Cool Chili Dip

Fat-Free Curried Yogurt Dip


1 8-ounce container nonfat plain yogurt
1/4 cup mango chutney with large pieces chopped
1/2 teaspoon curry powder
1/4 teaspoon salt

About 5 minutes before serving, in small bowl, mix yogurt, mango
chutney, with large pieces chopped, curry powder, and salt. Makes
about 1 1/4 cups.

Southwestern Guacamole

1 large ripe avocado
1/4 cup low-fat mayonnaise dressing
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
and 1 jalapeno pepper, seeded and finely chopped, until smooth. Makes
about 1 cup.

About 15 minutes before serving or early in day, remove peel and
discard seed from 1 large ripe avocado; cut avocado into chunks. In
bowl, with fork, mash avocado. Stir in 1/4 cup low-fat mayonnaise
dressing, 2 tablespoons finely chopped onion, 1/2 teaspoon salt, 1/4
teaspoon coarsely ground black pepper, and 1 jalapeno pepper, seeded
and finely chopped, until smooth. Makes about 1 cup.

Cool Chili Dip

one 8-ounce container light sour cream
1 tablespoon chili powder
2 tablespoons chopped fresh cilantro
and 1/2 teaspoon salt. Makes about 1 cup.

About 5 minutes before serving or early in day, in small bowl, with
fork or wire whisk, mix sour cream, chili powder, cilantro, and salt.
Makes about 1 cup.

Categories: Appetizers, Dips
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