G O O D A N D HEALTHY
food
W A L N U T -F E T A Y O G U R T
D IP A N D P IN E N U T -
W H IT E B E A N D IP
Recipes on page 200
nny_I)ips
Dive right in. With sensible nibbling,you
can control the urge to overeat.
LAURA SAYS
Stirring fresh herbs
into dips adds flavor
and m ay also be
beneficial to your
health. Researchers
are investigating
w hether oregano, fo r
example, may help in
the fight against heart
disease, diabetes, and
cancer. O f course,
herbs are only a small
part of your diet,
but in nutrition, a
sm idgen here and a
nibble there can add
up to real benefits.
BY
M A R G E PERRY
Laura m a r zen , rd,
TEST KITCHEN
NUTRITION SPECIALIST
—
~
1
e’ve all done it, and with
fm
/
y
B
L
the best of intentions:
barely eat all day in
1
/
1
y
anticipation of great party
food that night. But by
evening, hunger strikes and overeating follows.
Fortunately, you don’t have to be at the mercy of
cravings. Studies show nibbling on something light
and low in calories before a meal can help cut down
eating; the key is finding the right predinner nibble.
Big flavors and creamy textures help make these
dips just as satisfying as their more caloric counter-
parts. An added benefit: Summer’s delicious array of
fresh, crunchy vegetables stand in for fat-loaded
tortilla and potato chips.
These dips can be made ahead for parties or
assembled quickly for nutritious weekend snacking.
Even though they have few calories, portion control
is essential. Here are four steps you can take:
SCOOP
The standard portion of dip is the size of a
golf ball (about two tablespoons). To make it easier
to keep track of, spoon it on a plate.
FILL
Surround the dip with crisp, crunchy veggies,
then move away from the table. Avoid standing at
the table, dipping into a bowl.
DAE
Instead of scooping up a large dollop of dip on
your carrot or celery stick, dab it lengthwise on the
surface of the dip. You will end up with a little on
each bite of the veggie. Plus it’s less likely to drip.
198
JUNE 2008 BETTER HOMES AND GARDENS
PHOTOS: SCOTT LITTLE
