Curried Peanut Dip (keto friendly)

This creamy, spicy-sweet dip will be loose and pourable when warm, but it will thicken once fully chilled. We love to pair it with leftover roast or rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect (desk-friendly) lunch.

MAKES ABOUT 1 PINT

Ingredients 

• 1  Tbsp. vegetable oil

• ¼  cup jarred red curry paste

• 1  14.5-oz. can coconut milk

• ½  cup creamy peanut butter

• 3  Tbsp. unseasoned rice vinegar

• 1  Tbsp. fish sauce

• 1  Tbsp. honey

• Kosher salt

Directions
Step 1
Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to bottom of saucepan and is very fragrant, 2–3 minutes.

Step 2
Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 3 minutes. Remove saucepan from heat and whisk in peanut butter, vinegar, fish sauce, and honey. Season to taste with salt; it should be well seasoned since the things you are dipping in it may not be (i.e., boiled eggs, cukes, etc.). Let cool to room temperature, then transfer to an airtight portable container and chill.

 

Notes0
Do Ahead: Dip can be made 4 days ahead. Keep chilled.

Spring Pesto Dip

Ingredients

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1/2 cup Pesto
• Kosher salt and freshly ground pepper
• Crudites, such as blanched green beans, sugar snap peas, fennel, cucumbers, and radishes, to serve

Directions

1. Combine sour cream, mayonnaise, and pesto in a small bowl; season with kosher salt and freshly ground pepper. 
2. Serve with blanched green beans, sugar snap peas, and other crisp crudites, such as thinly sliced raw fennel, cucumbers, and radishes. 
3. Dip can be refrigerated in an airtight container up to 3 days.

Green veggie dip

Ingredients

• 2 cups trimmed watercress (about 2 bunches)

• 1/2 cup fresh basil leaves

• 1/3 cup canola mayonnaise

• 1/4 cup fresh flat-leaf parsley leaves

• 1/4 cup chopped green onions

• 1/4 cup plain fat-free Greek yogurt

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon white wine vinegar

• 1 teaspoon anchovy paste

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground red pepper

Directions

1. Combine all ingredients in a food processor, and pulse 8 to 10 times or until just combined.

2. Scrape the mixture into a bowl or serving dish.

3. Cover and chill for 8 hours or overnight.

Spinach Artichoke Dip

Ingredients:

• 4 ounces non-fat cream cheese
• 1/3 cup low fat plain Greek yogurt
• 1/4 cup Parmesan-Reggiano cheese
• 2 cloves garlic, minced
• 10 ounces frozen spinach, thawed and drained of moisture
• 10 ounce jar marinated artichoke quarters, drained and coarsely chopped
• 1/4 cup shredded low fat mozzarella cheese

Directions:

1. Preheat the oven to 375 degrees.

2. Using a hand mixer, blend together the cream cheese, Greek yogurt, Parmesan-Reggiano cheese, and garlic cloves.

3. Make sure all of the water has been pressed out of your spinach. Add the spinach and chopped artichoke hearts to the cheese mixture.

4. Transfer the mixture to a small baking dish and top with the shredded mozzarella cheese.

5. Bake in the preheated oven until the cheese is bubbling and starting to brown, 20-30 minutes. Serve hot with low fat chips. Enjoy!