Spicy, creamy, cool or cheesy, dips are a guaranteed crowd-pleaser you can take to any occasion this summer. Dips are easily paired with chips, crackers, pita, crudites or even fresh fruit. Pressed for time? Dips that require no cooking can be mixed by hand or whipped up in a food processor, which saves time and energy in the kitchen while keeping your whole house cool.
For more ideas on managing energy use while staying cool, pick up a free copy of Hawaiian Electric’s "Cool Tips for Home and Work" brochure available online at hawaiianelectric.com; at our customer service centers, 1001 Bishop St. and 820 Ward Ave.; and all eight Oahu City Mill locations.
SPINACH AND KALE DIP
2 cups low-fat Greek yogurt
3 tablespoons low-fat mayonnaise
2 tablespoons honey
1 cup finely chopped kale
1 cup finely chopped spinach
3 thin green onions, finely chopped
1/3 cup finely chopped red pepper
1/4 cup finely chopped carrot
2 garlic cloves, finely minced or pressed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
Chopped water chestnuts and chopped marinated artichoke hearts (optional)
Combine all ingredients in a bowl and mix well. Refrigerate a few hours for flavors to develop. Taste and adjust seasonings. Serve with chips, crackers or vegetables. Serves 6.
Approximate nutritional analysis, per serving (not including water chestnuts and artichoke hearts):110 calories, 4 g fat, 1.5 g saturated fat, 10 mg cholesterol, 300 mg sodium, 13 g carbohydrate, 1 g fiber, 10 g sugar, 7 g protein
White Bean and Edamame Hummus
1 (15-ounce) can cannellini beans, drained and rinsed
1 1/2 cups shelled, cooked edamame, thawed if frozen
2 medium garlic gloves, coarsely chopped
1/4 cup water, plus more as needed
3 tablespoons freshly squeezed Meyer lemon juice
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon toasted sesame oil
Freshly ground black pepper, to taste
2 tablespoons coarsely chopped fresh cilantro
Place beans, edamame, garlic, water, lemon juice, olive oil, salt and sesame oil in food processor. Season with pepper and process until smooth. If dip is too thick, pulse in more water, a tablespoon at a time.
Transfer to medium bowl, add cilantro and stir to combine. Taste and season with more salt or lemon juice as needed. Serve with taro chips. Makes 2-1/4 cups.
Approximate nutritional analysis per 1/4 cup (not including taro chips): 100 calories, 4 g fat, no saturated fat or cholesterol, 350 mg sodium, 10 g carbohydrate, 3 g fiber, 1 g sugar, 5 g protein
For more recipes go to www.hawaiianelectric.com.
