National Chip and Dip Day

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Today is National Chip and Dip Day!  Celebrate with Eggplant Dip, Durango Vegetable Dip, or Layered Taco Salad Dip!  Or try our Broccoli Dip or tasty Tzatziki Dip below!

Broccoli Dip

Broccoli Dip.jpg

1 Vegetable
1 Dairy

1 cup Broccoli
1 cup Plain, Low-Fat Yogurt
2 tsp. Dill Weed (dried or fresh)
Onion Powder and Garlic Powder to taste
Pinch of Cayenne and Smoked Paprika

Steam broccoli until tender and dice finely. Let broccoli cool and then mix with all other ingredients. Serve cold.

Tzatziki Dip

2 Vegetables
1 Dairy


1/2 medium English cucumber, finely chopped
1 serving Non-Fat Greek Yogurt, plain
1 Tbsp. Lemon Juice, fresh
3/4 tsp. Garlic Cloves, minced
1/2 tsp. Dill Weed
1 tsp. Apple Cider Vinegar
1 tsp. Black Pepper
Lemon Zest, grated
1/4 cup Celery
2 1/2 medium Radishes
1/4 cup Carrots

In a medium mixing bowl, combine all ingredients, the yogurt, black pepper, finely chopped cucumber, apple cider vinegar, garlic cloves, dill weed, lemon juice, and lemon zest. Stir all ingredients together and refrigerate for 2-3 hours for flavor to develop. Use carrots, celery and radishes to dip with. Enjoy!

Red, White, and Blue Salsa

Updated: 6/19/18

Will you be going to a BBQ this weekend or throwing a Fourth of July party?  Our Red, White and Blue Salsa is the perfect patriotic appetizer for this holiday weekend! 🍎


Red, White and Blue Salsa


1 Vegetable
2 Fruits

Suitable for Fast Track Patients

2/3 cup fresh Blueberries
1/4 cup Strawberries, diced
1/2 small Apple, peeled and diced
1/4 cup chopped Cilantro
1/4 medium Red Onion, diced
1/4 medium Jalapeno pepper, diced
Juice from 1 fresh Lime

In a medium bowl, combine blueberries, strawberries, apple, red onion, jalapeno, and lime juice.  Stir until well combined.  Enjoy!

Strawberry Corn Salsa


Strawberry Corn Salsa

3 Scallions, finely minced
1/4 cup of minced Herbs (half cilantro and parsley or all parsley, or basil)
Juice of 1 large Lime (about 2 Tbsp.)
2 Spicy Peppers, minced (jalapeños, habanero or your favorite)
1/4 cup of Extra Light Olive Oil
2 cups finely diced Strawberries
1 cup cooked Corn Kernels (use raw if you prefer, or use grilled/boiled corn)

In a medium bowl, add the scallions, herbs, lime and olive oil.  Mix them well and then add in the strawberries and corn.  Mix the salsa and serve with melba toast, or top it over your grilled goodies!


Colorful and delicious!  Enjoy!

MWLC Mock Guacamole


Your diet doesn't have to be a bust because you're hosting a party. This Mock Guacamole is the perfect dip to add to your Cinco de Mayo menu and keep you on track!

Mock Guacamole

3 Vegetables


1 cup uncooked Asparagus, trimmed
1 Tbs. Fresh Lime Juice
1/4 cup Cilantro, coarsely chopped
1/4 medium onion chopped
1/4 medium Jalapeno Pepper, minced
1 small Tomato, chopped
1 medium Garlic Clove, minced
1/8 tsp. black pepper, to taste

Bring large pot of water to boil.  Add asparagus and cook until tender, about 10 minutes. Drain.  Place asparagus into food processor and puree until smooth.  Stir in remaining ingredients and serve.

Eggplant Dip

It's time to party for 'National Chip and Dip Day' and we have the perfect dip for you!  You won't be able to keep your hands off our Eggplant Dip once you make it! Recipe Makes 10 Servings! Great for a dish to pass at a party!

Eggplant Dip


1 Vegetable

2 Eggplants
1/4 cup fresh squeezed Lemon Juice
1/4 cup chopped fresh Mint, plus more for garnish
2 Tbsp. finely chopped Shallot
1 Tbsp. chopped fresh Thyme, plus more for garnish
1 Tbsp. chopped fresh Oregano, plus more for garnish
1 tsp. finely chopped Garlic
1/4 teaspoon freshly ground Black Pepper

Preheat grill to medium.  Pierce eggplants all over with a knife.  Place on the grill rack and roast, turning about every 5 minutes, until charred on all sides and completely soft and tender, 20 to 25 minutes total. (Alternatively, char the eggplants directly over a gas flame, turning every 5 minutes, then roast in a 425 °F oven until completely soft, 10 to 20 minutes.)  Let cool. 

Cut the eggplants in half and scoop out the flesh; finely chop with a knife or pulse in a food processor until almost smooth. Transfer the eggplant to a bowl and combine with lemon juice, mint, shallot, thyme, oregano, garlic, and pepper.  Transfer to a serving bowl and swirl the top with the back of a spoon.  Garnish with more mint, thyme and/or oregano.

Serving Size = 1/4 Cup.

Durango Vegetable Dip

Try out MWLC's Durango Vegetable Dip - delicious and healthy!

Durango Vegetable Dip

1 Protein
1 Vegetables

Suitable for Fast Track Patients


1 serving Cottage Cheese
1/2 tsp. Onion Powder
1/2 tsp. Apple Cider Vinegar
1/4 tsp. Ground Cumin
1/2 serving Onion, minced
1/4 tsp. Garlic Powder
1/2 tsp. Chili Powder
1 1/2 tsp. Water

Blend all ingredients until smooth.  Use as a vegetable dip.