Veggie shooters let you double-dip



PHOTO BY CHERYL WIXSON
PHOTO BY CHERYL WIXSON

Even though our favorite team did not make it to the Super Bowl, we’ll still all gather around the television to watch the big game. In the past 50 years, the Super Bowl has become the most watched annual sporting event in the world. Unfortunately, Super Bowl Sunday also has morphed into a continual, mindless eating fest.

Because I care about the health of my family and friends, every year I like to serve good, nutritional snacking, i.e. real food. Real food, like fruits and veggies, provides plenty of varied flavors and textures, satisfied our urge to chew, and is sensitive to our waistlines and healthy for our bodies.

My biggest downfall at a party has always been the chips: high in calories and low in nutrition. Just like the advertisement, one is never enough! Crunchy cut-up veggies are the perfect alternative to the empty calories of chips. This year I’m making Veggie Shooters: bright orange and red carrots, flavorful rutabaga and turnips, green and pink watermelon radishes all served in individual shot glasses with a creamy dip made from white beans, salsa and yogurt.

This spicy dip will keep folks coming back for more, and the individual serving allow for double and triple dipping.

To make game day even easier, prepare the dip earlier in the week, or purchase a premade hummus or roasted red pepper dip. Cut-up spears of veggies will store for two days in the refrigerator. That morning, assemble your shooters and prepare to cheer for your favorite team.

Cheryl Wixson lives and cooks in Stonington. She welcomes food-related questions and comments at [email protected]

 Veggie Shooters with Spicy White Bean Dip

Makes about 2 cups

These “individual” shooters of fresh cut veggies served up with a spicy white bean dip are perfect for double dipping.

1 15-oz. can white beans

1 garlic clove, finely chopped

½ cup salsa

2 Tbsps. yogurt

Cumin and chili pepper to taste

Carrots, radishes, cucumbers, bell peppers, celery, turnip, rutabaga

To prepare the dip: Drain the liquid from the can of beans. Add the garlic clove and drained beans to the bowl of your food processor and pulse until smooth. Add the salsa and yogurt and process until smooth. Taste, and add cumin and chili pepper to make the dip as spicy as you like.

Wash the veggies and cut into sticks. To prepare, spoon 2 tablespoons of Spicy White Bean Dip into the bottom of a shot glass or small glass. Arrange the veggies in the glass. Store the “shooters” in the refrigerator until ready to serve.

Nutritional analysis per ounce of dip: 31 calories, 2 grams protein, 5 grams carbohydrates, less than 1 gram fat, 20 mg. sodium, 1 gram fiber.

Nutritional analysis per shooter (varies with the veggies): 35 calories, 2 grams protein, 6 grams carbohydrates, less than 1 gram fat, 21 mg. sodium, 2 grams fiber.

 

Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.

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