NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!
The UnDiet dips & spreads are extremely versatile. They can often be used as sandwich spreads in place of mayo, or thinned and used as a salad dressing or as a sauce over steamed veggies, pasta, fish, and chicken.
I use whole milk yogurt but if you like low or nonfat go ahead and use it.
In small bowl or jar combine
Set aside on counter or in fridge for at least 30 minutes to allow flavors time to meld.
When on the Jump Ahead UnDiet don't let the avocado confuse you. Because it's a live food it's calories are not counted in this dressing. I love this, because I can have an extremely rich dressing on my 300, 600 and 900 calorie days!
Peel and mash 1 avocado in a medium bowl. Add and mix well
Add 1/4 cup plus 2 tablespoons yogurt and mix until creamy.
This is such a simple and versatile dip that I'm not going to give an exact recipe but rather the basic ingredients and let you go to it on your own. I've used this dip/sauce as a veggie dip, salad dressing, Fruit dip, sauce for croquettes, meatloaf, fish burgers, veggie burgers, turkey burgers, binder for tuna , ham, and chicken salad, in place of mayo on sandwiches ... It's okay to use with Starches as the amount of yogurt is small enough in comparison to the other ingredients.
Use a fork to mix equal amounts of low or whole fat yogurt and pesto. That's it! The first time I tried this I had just finished making six different pestos so I really went to town. Try using rosemary pesto for a Fruit dip or Fruit salad dressing - you'll be surprised. If you're making the pesto just for this dip leave out the garlic and Parmesan cheese, and use nut oil in place of olive oil.
Serve with veggie sticks, or use as a sandwich spread in place of mayo. Thin with fresh lime or lemon juice, or balsamic vinegar and it's a salad dressing!
This is a good dip for whole wheat and corn tortilla chips, and breads. It's also a great sandwich spread and pasta sauce.
Place on a baking sheet lined with foil. Bake at 425 for 20 minutes or until dark and blistered, turning once or twice.
Remove from oven and place peppers in paper or plastic bag. Close bag and let stand 10 minutes. When peppers are cool enough to touch, peel the blistered skin off, discard skin, seeds and membrane. Or use a 7 oz. jar of roasted red peppers.
Puree peppers with:
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TIP: type the word "recipe" after your search criteria, i.e. "chicken recipe" instead of just "chicken".
I love this search engine so much that I've almost abandoned my cookbooks. It's so much easier to just type in what I want and be given a page full of links to new recipes than to have to search through several cookbooks.
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last revised January 2, 2004
Copyright Kathleane C. O'Leary 1997-2004 all rights reserved
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