3 Five Minute Dips for Your Super Bowl Party
Elizabeth Barbone

January 31, 2013


Imagine making three party dips in under four minutes! I did just that recently when I was a guest on WNYT. Here's the proof:

(Okay, I wasn't going to mention this but we're friends. So I will. I just watched the video and wondered what the HECK happened to the hair near my forehead?!? I almost didn't want you to see it but these dips are so good that I put my ego aside and shared it anyway. Bad hair happens, right? RIGHT?

I'm glad we had this talk.)

Where were we? Oh, right. Dips. I love all three. The first is a two-ingredient black bean dip that I shared earlier today.

The next is a lower-fat creamy garlic dip. It only requires four ingredients. And unlike premade dips, it doesn't contain a lot of sodium.

FInally, I made a sweet dip. Peanut Butter, caramel sauce, and chocolate chips combine to make a snickers-like dip that goes great with apples.

All of these dips take less than five minutes to make. So what are you waiting for? It's time to make dip!


2 Ingredient Black Bean Dip

1 can (15 ounces) black beans, rinsed

1 cup salsa

In bowl of food processor, combine black beans and salsa. Process
until smooth. Serve. Store leftovers in a covered container in the
refrigerator for up to five days.

Serve with tortilla chips or vegetables

Lower Fat Creamy Garlic Dip

1 (eight ounce) container plain, nonfat Greek-style yogurt
1/2 cup mayonnaise (regular or low fat)
3 cloves garlic, minced
1 teaspoon dried Italian herb blend

In small bowl, combine ingredients. Stir until smooth. Serve.
Store leftovers in a covered container in the refrigerator for up to
three days.

Serving suggestion:
Cut top off of a pepper (any color.) Pull out seeds. Spoon dip into pepper.

Serve with vegetables, potato chips, crackers, or tortilla chips.

3 Ingredient Chocolate Caramel Peanut Butter Spread

1 cup creamy peanut butter
1/2 cup caramel sauce (if gluten-free, be sure to use gluten-free
caramel sauce.)
1/4 cup chocolate chips

1. In small pot, combine peanut butter and caramel sauce. Heat over
low until warm and smooth. Turn off heat. Add chocolate chips. Stir
until smooth.

2. To serve warm: Place spread in fondue pot. Spread remains warm,
like a dip.  To serve cool: Allow mixture to cool. Ingredients become
"spreadable." Store leftovers in a covered container for up to three

Serving suggestion:
Serve with fruit (sliced apples, strawberries, or melon), cookies, or
cubed pound cake.

© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone All Rights Reserved. Reproduction without permission prohibited.