IC Friendly Appetizers: Holiday Dips

December 3, 2014

We hope everyone had a blessed Thanksgiving and were able to sample some TG specialties (yes, thyme, sage and rosemary, favorite TG herbs, are IC friendly) thanks to a little Prelief and choosing apples over cranberries!

Here are two holiday dips to use on Christmas or New Year’s Day. Thank you, Marcia!

PUMPKIN-MAPLE DIP
In a food processor, combine a 4-oz. package (not tub) room temperature cream cheese, 1/2 cup canned pumpkin puree, 1/4 cup plain Greek yogurt, 3 tablespoons maple syrup, 2 tablespoons peanut butter, 1/2 teaspoon ground cinnamon (if tolerated) and a pinch of salt. Process until smooth. Place in serving bowl.
Serve with sliced Gala or Fuji apples, Ace brand whole wheat bread (no preservatives) or graham crackers (if tolerated). Makes 2 cups.

pumpkin maple dip

CARAMELIZED ONION AND WHITE BEAN DIP
In a large skillet, warm 2 tablespoons olive oil over low heat. Add 2 large thinly sliced sweet onions (cooking onions sometimes makes them more tolerable); sprinkle with salt and pepper and cook, stirring occasionally, until deeply browned, about 40 minutes. If onions start to burn, add a little water and stir. Remove from heat and cool slightly. Set aside 1 tablespoon onions for garnish. Place remainder in a food processor with 1 14-oz. can drained and rinsed white beans, 1/4 cup sour cream or plain Greek yogurt and 2-3 tablespoons olive oil. Puree until smooth. Salt and pepper to taste. Place into serving bowl and top with reserved onions.
Serve with potato chips (check ingredients: IC friendly chips contain potatoes, vegetable oil, no soybean oil and salt) sliced veggies like IC friendly carrots, celery, broccoli, cauliflower and our favorite, red, orange and yellow sweet bell peppers (green if tolerated), or a preservative free whole wheat pita or flat bread. Makes about 2 cups.
If you don’t have a food processor, a blender or hand mixer works.

bean dip

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