Healthy dips

Summer time... picnics... finger food.... easy dishes
We can still keep it healthy.
Here are some delicious healthy dips. Use vegetables instead of chip and you have a winning combinations:

Sweet-and-Spicy Yogurt
Protein-packed Greek yogurt makes this curry dip satisfyingly thick, while fresh peaches add a rich sweetness.

1 cup low-fat plain Greek yogurt
2 Tbsp diced ripe peach
1 tsp lemon juice
1 dash Worcestershire sauce
1 1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp salt
1/2 ring red pepper, chopped, for garnish
1 tsp chopped green onion, for garnish

In a bowl, stir together all ingredients except garnish. Chill up to 2 hours to allow flavors to develop. Top with red pepper and green onion before serving.
MAKES 4 SERVINGS. Per serving: 42 cal, 1 g fat (<1 g sat), 3 g carbs, 165 mg sodium, <1 g fiber, 5 g protein

Cheesy Tomato Dip
Naturally lower in fat than other cheeses, feta makes an ideal base for this Mediterranean-inspired dip. It also subs nicely for mayo to kick up a turkey sandwich.

1 tomato, quartered, seeds removed
6 oz feta, crumbled
1 tsp lemon juice
1/8 tsp dried oregano
1 Tbsp chopped kalamata olives
1 Tbsp chopped sun-dried tomatoes (packed in oil, drained)

In a food processor, chop tomato. Add feta in small batches, blending to combine. Pour in lemon juice and oregano; blend again. In a bowl, fold olives into cheese-tomato mixture. Top with sun-dried tomatoes.
MAKES 4 SERVINGS. Per serving: 122 cal, 9 g fat (6 g sat), 3 g carbs, 495 mg sodium, <1 g fiber, 6 g protein

Cool Cucumber-Herb Dip
Try this as a refreshing alternative to onion dip. It'll spare your breath and your waistline.

1 Tbsp diced shallot
1/2 cup chopped cucumber, seeds removed
1 cup low-fat sour cream
1 tsp white-wine vinegar
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh chives
1/4 tsp salt
Freshly ground black pepper

In a food processor, combine shallot and cucumber; discard extra liquid. In a separate bowl, mix sour cream with shallot-cucumber mixture. Stir in vinegar, herbs, and salt, then add freshly ground pepper to taste. Refrigerate up to 2 hours to allow flavors to develop.

MAKES 4 SERVINGS. Per serving: 82 cal, 6 g fat (4 g sat), 5 g carbs, 186 mg sodium, <1 g fiber, 2 g protein