Recipes

Take this colorful dish to your next barbecue, birthday party or bridal shower and you’re assured there will be at least one healthy thing to nibble on. No one will guess this zesty dip has only 1 gram of fat per serving, thanks to the creaminess of Greek-style nonfat yogurt.

Veggie Platter with Sun-dried Tomato Dip
Serves 10

For the dip:

• 1⁄2 cup loosely packed sun-dried tomatoes in olive oil, drained and coarsely chopped
• 1 16‑ounce container
• Greek-style nonfat yogurt (such as Fage)
• 1 tablespoon granulated garlic
• 2 teaspoons Cajun seasoning
• 2–3 drops hot sauce (such as Tabasco), to taste
• Salt, to taste

Veggie prep:

• 30 6‑inch-long asparagus tips, bottoms trimmed
• 2 cups cherry tomatoes, rinsed and dried
• 1 cup baby carrots
• 1 cup cauliflower florets
• 1 red pepper, cut into thin strips
• 1⁄2 English cucumber, peeled and cut into 3‑inch-long spears

Directions: In a blender or food processor place half of the sun-dried tomatoes and half of the yogurt along with the remaining dip ingredients. Blend briefly until spices are incorporated but some chunks of tomato remain. Place in a bowl and stir in remaining cherry tomatoes and yogurt until well incorporated. Refrigerate, covered, until ready to use. (Dip should be refrigerated for at least an hour, so the flavors can develop.)

Place asparagus in a microwave-safe bowl filled with 1⁄2 cup of water and cook on high for 2–3 minutes, until crisp-tender. Rinse asparagus in cold water to stop its cooking and pat dry. Arrange veggies on a platter and serve with dip alongside.

Arm yourself in the coming months with “Your Summer Diet Survival Guide,” 25 easy tactics to fight weight gain despite BBQs, wedding receptions, picnics, vacation blowouts and fruity cocktails in VIVmag’s May/June 2007 issue.