Olympia – Jan/Feb 2018
Seaside – Jan/Feb/March 2018

Healthy Spring Dip Recipes

Tomato Salsa Dip (1280x853)As the weather turns from winter to spring, it’s time to say goodbye to heavy stews and casseroles, and welcome the season of colorful, fresh, delicious recipes like these healthy harvest dips from our friends at bistroMD.

These dips pack in the refreshing spring flavors of tomatoes, roasted red peppers, and lime juice for easy-to-make appetizers everyone will enjoy.

You can serve these dips with chips or your favorite veggies.

Recipes courtesy

Fresh Tomato Salsa

1 cup of fresh diced tomatoes, seeded and drained

1/3 cup diced onion

¼ cup diced jalepeno pepper

1 tablespoon fresh cilantro

1 teaspoon fresh lemon juice or lime juice

¼ teaspoon of salt

Black pepper to taste

Chop ingredients and combine in a medium bowl and serve! (Editor’s note: If you make this fresh tomato salsa an hour or more ahead, the flavors will have more chance to mingle and your salsa will be even tastier.)


Roasted Red Pepper Dip













Roasted Red Pepper and Caramelized Onion Dip

1 teaspoon of olive oil

2 large sweet onions, sliced a ½ inch thick

2 tablespoons red wine vinegar

1 teaspoon of sugar

1 teaspoon of salt

Black pepper to taste

1 cup of reduced fat sour cream (8 ounces)

½ cup fat-free plain yogurt

½ of a jarred roasted red pepper, patted dry (Ed note: If you have time, you can also roast your own red peppers. Light oil peppers with olive oil and roast for 20 minutes in a 400 degree F. oven. Place hot peppers in a plastic bag to ‘sweat’ them to make it easy to remove skins.)

In a large sauté pan, heat the oil over medium high heat. Add the onions and cook, stirring a few times, for about 10 minutes

Add the vinegar, sugar, salt and pepper. Cover, and then reduce the heat to low and cook for about 3 hours, stirring every 30 minutes. The onions are done when the liquid has evaporated, the mixture is dark and sticky, and it measures about a cup. If you still have liquid in the pan after 3 hours, just raise the temperature and cook uncovered until the liquid evaporates.
Remove from the heat and transfer to a dinner plate to cool. Place the cooled onions in a food processor fitted with the metal blade. Add the sour cream, yogurt and red pepper after patting it dry. Process and smooth. Refrigerate before serving.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.