This week on Fox 19 I shared four Super Bowl Dip Makeovers – healthy AND delicious ideas for your game day party. Here are the clip and the recipes!

I’ll be on a plane during the big game – think I can get anything close to these as an in-flight snack??  Wishful thinking…

Here’s the clip! (PS – The quality of the video is not ideal in this; the studio had a little glitch on the day this aired, and this was the best quality that could be pulled. No biggie – just wanted you to know your eyesight is fine!)

Cincinnati News, FOX19-WXIX TV

Greek Party Dip

Ingredients
2 oz.  cream cheese, softened
2 tablespoon of lemon juice
2 tsp. dried Italian seasoning
3 cloves garlic, minced
1.5 cups of hummus (store bought is fine – pick your favorite)
1 cup of chopped cucumber
1 cup of chopped tomato
1/2 cup of chopped pitted Kalamata olives
1/2 cup of crumbled feta cheese
1/3 cup of sliced green onions
Pita chips and/or multigrain tortilla chips as dippers

Directions

1. In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.

2. Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).

Pineapple Black Bean Guacamole

Ingredients
2 medium avocados, halved, seeded, and peeled
1/4 cup salsa verde (green salsa – I like Herdez brand)
1 tablespoon of nonfat Greek Yogurt (optional, but a nice touch)
1/2 cup of finely chopped fresh pineapple
1/2 cup of canned black beans, rinsed and drained
1 jalapeno pepper, seeded and minced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
Fresh cilantro as garnish
Tortilla chips as dippers

Directions

1. In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with additional cilantro and serve with tortilla chips.

Healthy Black Bean Dip (Vegan)

Ingredients
1 small garlic clove, peeled
1 can black beans, rinsed + drained
3 tablespoons water
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1/2 teaspoon cumin
salt and pepper to taste
1/8 teaspoon cayenne (optional)
smoked paprika, as garnish (optional)
Tortilla chips, Pita Chips, and Fresh Vegetables as dippers

Directions

1. In a large food processor, pulse the garlic clove until finely chopped.  Scrape the sides of the bowl.

2. Add in all other ingredients and blend until smooth, scraping the sides of the bowl as needed.  Taste and add more salt, pepper, or cayenne if desired.  Add more water to thin if necessary.

3. Chill till serving time.  Garnish with smoked paprika and a spritz of lime.  Serve with chips and/or veggies as dippers

Light Buffalo Chicken Dip

Ingredients
12 oz can of chicken, drained or 1.5 cups shredded rotisserie chicken
6 oz. container non-fat plain Greek yogurt
4  low-fat cream cheese, softened
2 tablespoons low-fat mayonnaise
1/3 cup Frank’s Red Hot Sauce (use to desired spiciness)
1-2 tablespoons Ranch dip mix
1/4 c. lowfat buttermilk
3 oz.   shredded sharp cheddar cheese
chopped fresh parsley

Directions

1. Mix yogurt, cream cheese, mayonnaise, hot sauce,  ranch dressing mix and buttermilk in a bowl until smooth. Stir in chicken.
2. Spoon mixture into a glass pie plate. Top with cheddar.
3. Microwave for 2-3 minutes, or until heated through. You can also bake in the oven at 350 degrees for 15 minutes till cheese is melted.
4. Garnish with fresh chopped parsley, if desired.
5. Serve warm with a variety of dippers – try celery sticks, carrots sliced diagonally, tortilla chips,  pita chips, or something else you love!

I’m wrapping up Soup Month on the blog with this incredible variation of a traditional Greek soup (one usually made with lamb). Instead, I’m using shredded turkey, and the end result is reminiscent of a simple chicken rice soup but the addition of bright flavors like lemon, shredded romaine, and green onions will have you dreaming of spring!

Lemon? In turkey soup? Yep, lemon. This soup is thickened with avgolemono which is a lemon/egg yolk combo mixed with the broth to create something truly amazing. Magiritsa…avgolemono…what next? I promise there won’t be a spelling test…just go make the soup!

Turkey Magiritsa

Serves 6

Ingredients:

2 Tablespoons fresh lemon juice
1/2 teaspoon all purpose flour
2 large eggs
7 cups fat free, less-sodium chicken broth, divided
2 Tablespoons olive oil
2 1/2 cups finely chopped onion
Dash of salt
1 1/2 cups shredded cooked turkey or chicken
1 cup cooked short grain rice (preferably brown rice)
1 cup very thinly sliced romaine lettuce
1/2 cup sliced green onions
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:

1.  Combine 2 Tablespoons lemon juice and flour in a bowl, whisk until smooth.  Add eggs, and whisk until combined.

2.  Bring 1 cup broth to a simmer in a medium sauce pan over medium high heat.  Gradually add hot broth to egg mixture, stirring constantly with a whisk.  Return egg mixture to a pan.  Cook 2 minutes or until slightly thick, whisking constantly.  Remove from heat, set aside.

3.  Heat oil in a large saucepan over medium-high heat.  Add onion and a dash of salt, saute 8 minutes or until tender.  Add 6 cups broth, and bring to a boil.  Reduce heat, and simmer 5 minutes.  Add turkey; simmer 2 minutes.  Add rice, and slowly mix in egg mixture.  Keep warm over low heat.  Add lettuce and remaining ingredients immediately before serving.

I think a “hot pot” is just what this weather calls for! Whether you’re in the Polar Vortex or not, you’ll love this deliciously complex soup that has its origins in East Asia.  I wasn’t sure how my kids would feel about this choice, but they REALLY liked it. Adding the sliced bok choy at the end preserves the texture of the greens. And when you serve this over noodles, it’s hearty enough to eat with a knife and fork, like a stew!

Beef and Bok Choy Hot Pot

adapted from Cooking Light

Serves 4

Ingredients

2 1/4 cups water
2/3 cups low sodium beef broth
1/3 cup rice vinegar
1/3 cup low sodium soy sauce
2 Tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 Tablespoon vegetable oil
1 pound sirloin, cut into bite size pieces
1 1/4 cup chopped green onions
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
2 cups thinly sliced bok choy
2 cups thinly sliced carrot
2 cups wide rice noodles, cooked according to package directions

Directions

1.  Combine first 6 ingredients, stirring with a whisk, set aside.

2.  Heat oil in a large Dutch oven over medium high heat, add beef browning all sides.  Add broth mixture, onions, ginger, and garlic.  Bring to a boil.

3.  Cover, reduce heat, and simmer 1 hour and 15 minutes or until beef is tender.  Add carrots and cook 15 more minutes. Stir in bok choy; cook 5 minutes or until tender.   Serve stew mixture over warm noodles.