At the risk of restirring up the chip company sponsoring a health conference controversy & my blasphemous idea that original chips may be a better choice than baked , I’m hosting a Labor Day giveaway courtesy of Frito Lay.
I figure I consider myself healthy, and I eat chips, so let’s just be real about it. Sometimes it’s not just about the chips- sometimes its about what goes with them- like spinach dip & pita chips !
Here’s some other dip ideas from the Frito Lay dietitian (yup, a chip dietitian.)
Watermelon Salsa
- 3 cups finely diced seedless watermelon
- 1 to 2 jalapeno peppers, seeded and minced (use the seeds to add spice)
- ¼ cup chopped cilantro
- ¼ cup minced red onion
- ¼ cup lime juice
- Kosher salt to taste
In a medium bowl, combine the watermelon, jalapeno peppers, cilantro, onion, and lime juice. Season with salt and stir everything together. Serve immediately or chill for at least an hour.
Corn and Heirloom Tomato Salsa
- Extra-virgin olive oil
- 2 ears of corn
- 1 to 1 ½ cups cherry heirloom tomatoes, halved
- 1/3 cup minced red onions
- 1 teaspoon minced and seeded jalapeno peppers (use the seeds to add spice)
- 2 tablespoons chopped fresh basil
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon rice vinegar
- Kosher salt and freshly ground pepper to taste
Lightly brush olive oil on the ears of corn. Grill the corn on all sides for about 2 minutes on all sides. (If you don’t have a grill, you can “grill” the corn over a stove’s flame – just be sure to hold the corn with tongs.) Remove the corn and set aside to cool.
Once corn is cool enough to touch, use a paring knife to cut kernels off cob into a medium bowl. Be sure to cut very close to the cob to use as much corn as possible. Add the remaining ingredients to the bowl and toss to combine.
Cucumber Yogurt Dip
- 1 English cucumber, peeled, halved lengthwise, and seeded
- 1 ½ cups nonfat Greek yogurt
- 2 tablespoons chopped fresh chives
- 1 to 2 cloves garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper to taste
- Cumin to taste
Grate cucumber halves by hand or chop in a food processor until coarse, but not mushy. Place grated/chopped cucumber in a strainer and cover with a paper towel to squeeze out the excess juice. You may need to change the paper towel a few times.
In a medium bowl, combine the yogurt, chives, garlic, lemon juice, and olive oil. Fold in the cucumber and season with salt and pepper. Add cumin to taste. Refrigerate until chilled, about an hour.
Here’s your chance to win a Crate & Barrel chip and dip bowl & extra dip bowls , and some Frito Lay chips of course!
To enter: Leave a comment with your favorite dip & tell me how you’re celebrating Labor day!
Bonus entries:
Share the love: tweet about it, blog it, Facebook it. Come back & let me know in separate comments.
Contest ends Wednesday 9/8!!
Don’t forget to go click on the Dannon badge to get them donate to breast cancer research !
Happy Labor Day!
At the risk of restirring up the chip company sponsoring a health conference controversy & my blasphemous idea that original chips may be a better choice than baked , I’m hosting a Labor Day giveaway courtesy of Frito Lay.
I figure I consider myself healthy, and I eat chips, so let’s just be real about it. Sometimes it’s not just about the chips- sometimes its about what goes with them- like spinach dip & pita chips !
Here’s some other dip ideas from the Frito Lay dietitian (yup, a chip dietitian.)
Watermelon Salsa
In a medium bowl, combine the watermelon, jalapeno peppers, cilantro, onion, and lime juice. Season with salt and stir everything together. Serve immediately or chill for at least an hour.
Corn and Heirloom Tomato Salsa
Lightly brush olive oil on the ears of corn. Grill the corn on all sides for about 2 minutes on all sides. (If you don’t have a grill, you can “grill” the corn over a stove’s flame – just be sure to hold the corn with tongs.) Remove the corn and set aside to cool.
Once corn is cool enough to touch, use a paring knife to cut kernels off cob into a medium bowl. Be sure to cut very close to the cob to use as much corn as possible. Add the remaining ingredients to the bowl and toss to combine.
Cucumber Yogurt Dip
Grate cucumber halves by hand or chop in a food processor until coarse, but not mushy. Place grated/chopped cucumber in a strainer and cover with a paper towel to squeeze out the excess juice. You may need to change the paper towel a few times.
In a medium bowl, combine the yogurt, chives, garlic, lemon juice, and olive oil. Fold in the cucumber and season with salt and pepper. Add cumin to taste. Refrigerate until chilled, about an hour.
Here’s your chance to win a Crate & Barrel chip and dip bowl & extra dip bowls , and some Frito Lay chips of course!
To enter: Leave a comment with your favorite dip & tell me how you’re celebrating Labor day!
Bonus entries:
Share the love: tweet about it, blog it, Facebook it. Come back & let me know in separate comments.
Contest ends Wednesday 9/8!!
Don’t forget to go click on the Dannon badge to get them donate to breast cancer research !
Happy Labor Day!