3 Healthy Dips for the Super Bowl

Edamame-Avocado Guacamole

Makes a generous 2 cups

Serve this edamame-avocado guacamole with I-can't-believe-they're-not-fried tortilla chips.

1 cup frozen, shelled edamame, thawed and coarsely mashed with a fork

2 avocados, halved, pitted, fleshed scooped out and mashed with a fork

3 scallions, trimmed and sliced thin

2 tablespoons chopped fresh cilantro

1-½ tablespoons lime juice

1 teaspoon hot red-pepper sauce

½ teaspoon garlic powder

Salt and ground black pepper

Mix all ingredients, including salt and pepper to taste, in medium bowl. Adjust seasonings and serve with chips.

A Lighter French Onion Dip

Makes a generous 2 cups

By "minced or granulated garlic," I mean garlic from the grocery-store spice rack. It's the kind of garlic you find on a garlic or "everything" bagel.

1 tablespoon olive oil

1 large sweet onion, halved and sliced thin

1 cup nonfat Greek yogurt

½ cup light sour cream

1 tablespoon dehydrated chives, plus extra for sprinkling

1 teaspoon minced or granulated garlic

¼ teaspoon Worcestershire sauce

Salt and ground black pepper

Heat oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 10 minutes. Reduce heat to medium-low and continue to cook, stirring frequently, until caramel brown, 5 to 10 minutes longer. Cool, coarsely chop, and transfer to a medium bowl, along with the remaining ingredients, including salt and pepper to taste. Mix to combine and let stand to blend flavors, about 15 minutes. Can be covered and refrigerated for couple of days. Garnish with chives, if you like, and serve with chips, crackers or vegetables of your choice.

Next page: Balsamic dip with skillet-roasted vegetables. »