Dunkin’ Veggies and Dips

Dipping makes veggies fun—try these tasty dips for dinner, a snack, or a party!

Low-fat blue cheese dip:
¼ C reduced-fat blue cheese crumbles
¼ C fat-free sour cream
2 Tbsp light mayonnaise

Honey mustard dip:
¼ C honey
2 Tbsp brown mustard
2 Tbsp fat-free evaporated milk
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
1 Tbsp fresh chives, rinsed, dried, and chopped (or 1 tsp dried)


Tuscan white bean dip:
1 Tbsp olive oil
1 Tbsp garlic, chopped (about 3 cloves)
2 Tbsp onions, chopped
1 C low-sodium cannellini beans, rinsed
¼ C low-sodium chicken broth
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
1 tsp fresh oregano, rinsed, dried, and chopped (or ¼ tsp dried)

Vegetables:
5 C assorted raw vegetables, rinsed and cut into bite-sized pieces as needed—such as baby carrots,
celery sticks, broccoli florets, cauliflower florets, or cherry tomatoes

1. Combine ingredients for any (or all) of these three dips separately, and set aside (see note below).
2. Arrange vegetables on a platter, and serve with choice of dip.

Note: Tuscan white bean dip requires a mixer, masher, or big spoon to make the dip smooth. If you can’t find beans that are labeled “low sodium,” compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help reduce sodium levels further.