Super bowls

[ILLUSTRATION OMITTED]

Need a healthy dip to go with your favorite chips? Skip the store-bought stuff and whip up one of these three simple, better-for-you options instead.

EASY SUACAMOLE

2 avocados
1 medium red onion, minced
2 plum tomatoes, chopped
1 clove garlic, minced
1 tbsp cilantro, chopped
2 tbsp fresh lime juice
  Salt and pepper, to taste

TO MAKE: [1] Cut avocados in half, remove
pit, and scoop from peel. Place avocado
into a mixing bowl, and mash to desired
consistency. [2] Stir in onion, tomatoes,
garlic, and cilantro. [3] Add lime juice, salt,
and pepper. [4] Place plastic wrap directly
onto the surface of the guac (this slows
browning), and refrigerate until ready to eat.

SPINACH AND ARTICHOKE DIP

1   tbsp butter
1   clove garlic, minced
1   10 oz package thawed, chopped
    frozen spinach
1   14 oz can artichoke hearts, chopped
1   cup fat-free cream cheese
1   cup fat-free plain yogurt
1/4 cup grated Parmesan cheese
    Salt and pepper, to taste

TO MAKE: [1] Melt the butter in a large
saucepan over medium heat. Stir in garlic,
spinach, and artichoke hearts. Cook until
tender, about five minutes. [2] Mix in cream
cheese and yogurt. Add Parmesan, salt, and
pepper. Cook until thickened, stirring occasionally,
about 10 to 15 minutes.

BLACK BEAN DIP

  4 cups canned black beans
  1 cup tomatoes, chopped
1/2 cup onions, chopped
  2 cups fat-free plain yogurt
  3 tbsp cumin
  2 tsp chili powder
    Salt

TO MAKE: [1] Add all ingredients to food
processor or blender. Pulse until mixed to
desired consistency. [2] Transfer to serving
bowl, and cover with plastic wrap. Let chill
for 1 to 2 hours before serving.

COPYRIGHT 2008 Weider Publications
COPYRIGHT 2008 Gale Group