bbq dips

no, I'm not talking about that flakey friend that always seems to show up at every bbq, babbling away about her psychic. When you want something to munch on before the veggies (or for you carnivores, the burgers) are done grilling, try these little goodies that I whipped up this morning:

Chipotle Corn Salsa Recipe
1/4 cup frozen corn
1 15 oz. can of diced tomatoes
2 plum tomatoes, diced
1/4 medium vidalia onion, diced
3 cloves of garlic, diced
3 chipotle chilis in adobo sauce, diced
juice from one fresh lime
2 tbsp fresh chopped cilantro + some cilantro leaves for garnish
salt and pepper to taste

put all this in a bowl, and chill for at least an hour to let the flavors marry. This has essentially no fat and is all veggies - if you pair it with some healthy alternatives you can have you dip and eat it too. This can be made up to one day in advance. You can serve this with tortilla chips, or you can use it as a relish for the burgers, or you can brown some french bread on the grill and use this as a bruschetta. The opportunities are endless. :)

Now, if you have some folks who aren't into spicy food, here's a nice one that tastes so rich and yet it is so healthy and again, nearly fat free:

White Bean Dip Recipe
1 15 oz can of cannellini beans (white kidney beans)
4 oz plain fat free yogurt
1/4 tsp white truffle oil
1/2 vidalia onion
2 tsp herbs de provence
4 to 5 mint leaves

Put the beans, truffle oil and yogurt in a food processor and blend until smooth. Add in roughly cut onion, herbs and mint and pulse until onions are finely diced. Chill for at least 1 hour. Serve with veggies.

Enjoy your bbq!
*k*