Dip Duo

Dip Duo

What is better than one delicious dip recipe? Two! Here are two great potluck dip recipes that will make you the talk of the town.

Eggplant Dip with Yogurt

You can find the original recipe here: http://food52.com/recipes/18763-eggplant-dip-with-yogurt-borani-e-bademjan

1. Preheat your oven to 450 degrees Fahrenheit.

2. Places two large eggplants on a foil lined sheet pan. Prick each of the eggplants with a fork several times. Once the oven is preheated, place the eggplant in the oven for about 45 minutes until the eggplants have blackened. Rotate the eggplants several time to make sure they roast evenly.

3. When the eggplants have cooled for a bit, place one eggplant at a time in a colander in the sink and peel the skin which should come off easily.

4. Let all the liquids drain away from the eggplants then put the remaining flesh in a container. Use a fork to shred the flesh into smaller pieces. Seal and place the container into the refrigerator and let it cool completely.

5. Add in 1 cup of Greek yogurt and 3 tablespoons of olive oil. Mix well with a fork.

6. Mix in one clove of chopped garlic (I used a dollop of pre-minced garlic since it is less intense), the juice from half a lemon, two tablespoons of freshly chopped parsley, and two tablespoons of freshly chopped mint.

Kale & Artichoke Dip

You can find the original recipe here: http://www.lemoinefamilykitchen.com/2015/08/skinny-kale-artichoke-dip/

1. Preheat your oven to 375 degrees Fahrenheit and set 4 ounces of reduced fat cream cheese
 out so it softens up.

2. Combine the cream cheese and 10.6 ounces of greek yogurt in a large bowl.

3. Mix in 3 cups of chopped kale and 2 cups of  chopped artichoke hearts.

4. Mix in 1 cup of part-skim mozzarella, pepper, and 1 teaspoon (or more) of garlic powder.

5. Spread the mixture in a baking dish and sprinkle with Parmesan or Pecorino cheese.

6. Place the baking dish in the oven for 45 minutes until the spread is golden and bubbling.