BY SUSAN M. SELASKY
DETROIT FREE PRESS/MCT

Have you ever been to a party where dips weren't served? Me, neither. They're mainstays at gatherings, and they've come a long way from the days of sour cream mixed with packaged soup or salad dressing mixes.

We're sticking with creamy dips with a few twists. Dips often taste rich because they're based on ingredients such as mayonnaise, cream cheese and sour cream – all of which add fat and calories. Simply substituting reduced-fat versions can lighten the fat and calorie load considerably.

You can reduce it further by substituting nonfat Greek-style yogurt in place of sour cream. Greek-style yogurt's custard-like texture makes it a great stand-in.

The recipe for Spinach Avocado Dip calls for nonfat plain Greek-style yogurt. It's pureed with ripe avocados and mixed with a sauteed spinach mixture, making a creamy and slightly tangy dip.

For an appetizers spread, it's nice to have a selection of warm, cold, savory and spicy dips, plus plenty of options for dipping, including vegetables, baked pita chips and whole-grain crackers.

Great dippers

Mini red, orange and yellow bell peppers sold in 1-pound bags also make great dippers. They are small, can be cut in half (there are few seeds) and are not terribly expensive.

Jim Bologna, executive chef at the Townsend Hotel in Birmingham, Mich., offers this idea for an easy Chickpea Aioli Dip, which is a cross between hummus and aioli:

Mash cooked chickpeas in a blender until smooth with some olive oil, lemon juice, salt and pepper, Dijon mustard, roasted garlic and mint. If the mixture is too thick, add more olive oil.

"This works great as a veggie dip served with pita bread, pita chips or grilled veggies," Bologna said.

CRUDITES WITH GREEN GODDESS DRESSING
Makes: 3 cups dip
Preparation time: 10 minutes
Total time: 10 minutes

• ¾ cup low-fat mayonnaise
• ¾ cup low-fat sour cream
• 1 tablespoon tarragon vinegar
• 1 tablespoon lime juice
• Zest of ½ lime
• 2 green onions, roughly chopped (green and white parts)
• ½ cup chopped cilantro
• 1 pickled jalapeño pepper, seeded, optional

Salt and pepper to taste

Assorted small sliced vegetables on skewers, for serving

To make the dressing, put all the ingredients in a blender and purée on high for about 1 minute; pour into a serving bowl and refrigerate for two hours or up to three days. This is best served cold or at room temperature.

Serve with small vegetables threaded on skewers, such as grape tomatoes, raw green beans, little carrots, celery cut on the diagonal, radishes cut in half, cauliflower, cucumbers, raw or slightly blanched asparagus, yellow or red bell peppers.

Per two tablespoon serving: 30 calories (63 percent from fat), 2 grams fat, 2 grams carbohydrates, 0 grams protein, 80 mg sodium, 6 mg cholesterol, 0 grams fiber.

WARM AND CREAMY BACON DIP

• 8 ounces low-fat cream cheese, softened
• 2 cups low-fat sour cream
• 6 slices cooked and crumbled bacon
• 1½ cups shredded reduced-fat Mexican-style cheese blend
• 1 cup chopped green onion
• Toasted bread slices, for serving
• Vegetables on skewers, for serving
• Whole-grain crackers, for serving

Preheat the oven to 400 degrees.

In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Bake for 25-30 minutes or until bubbling and hot.

Instead of a baking dish, you can slice about a ¼-inch piece off the top of a round sourdough loaf; set the piece aside. Hollow out the loaf; cut up the bread to serve with the dip. Spoon the dip into the hollowed-out crust. Replace the top slice. Wrap the bread bowl in foil and bake in the preheated 400-degree oven for 30 minutes.

Per two tablespoons of dip: 57 calories (66 percent from fat), 4 grams fat (2 grams saturated fat ), 2 grams carbohydrates, 3 grams protein, 100 mg sodium, 13 mg cholesterol, 0 grams fiber.

SPINACH AVOCADO DIP

• 1 tablespoon olive oil
• ½ cup finely chopped shallots
• 1 tablespoon minced garlic
• 10 ounces spinach, rinsed well, tough stems removed
• Coarse salt and ground pepper
• 2 medium-ripe Hass avocados
• 1 cup nonfat Greek-style yogurt
• 1 tablespoon plus 1½ teaspoons fresh lemon juice
• 12 ounces sugar snap peas, for serving
• 9 small slices pumpernickel bread, cut into triangles, for serving

In a large nonstick skillet, heat the oil. Add shallots and garlic, stirring often; cook until tender, about 4 minutes. Add spinach and salt. Cook, covered, until spinach is wilted, about 4 minutes.

Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.

Meanwhile, purée avocadoes, yogurt, lemon juice and ¼ teaspoon salt in a food processor until smooth.

Season with pepper. Finely chop the cooled spinach mixture. Stir into the avocado purée. Serve with snap peas and bread for dipping.

Per two tablespoons of dip: 46 calories (57 percent from fat), 3 grams fat (0 grams saturated fat), 3 grams carbohydrates, 2 grams protein, 46 mg sodium, 0 mg cholesterol, 2 grams fiber.