According to the third annual Supervalu Snack Down Survey by Harris Interactive, the favorite snacks for football parties are dips and spreads.
But sack the high-calorie chips and crackers! There’s a healthier way to enjoy these crowd-pleasing snacks.
With approximately one-calorie per leaf and an impressive nutritional profile of vitamins A, B, C and K, beta carotene, potassium and fiber, substituting California endive leaves is one great call.
And because the cost per pound of endive is less than most chips and crackers, it’s a less expensive choice as well.
The perfect slimmer dipper, California endive leaves are ideally shaped, crisp enough to glide through a bowlful of dip or safely cradle a yummy bite without the threat of drips or spills.
Try these easy, make-ahead dips to eat deliciously healthy while celebrating the big game in style. And young football fans will love endive’s juicy crunch, especially when scooping up “pretty in pink” raspberry dip.
Makes about 2 cups, serves 8 to10
4 tablespoons extra-virgin olive oil
1 tablespoon roughly chopped garlic
1 cup garlic croutons
1 (16-ounce) jar roasted red peppers, drained
1 cup roasted almonds or hazelnuts, peeled or whole
2 teaspoons Spanish pimentón (sweet smoked paprika), or paprika
1 teaspoon hot red pepper sauce (optional)
2 tablespoons red wine vinegar
Salt to taste
Combine 2 tablespoons of the olive oil with the garlic in a small pan and cook
together until the garlic is fragrant but not browned, about 1 minute. Cool, then
combine the garlic mixture with the remaining ingredients and chop finely in a food
processor. (If using salted nuts, rinse lightly and drain, and do not add more salt.)
Season to taste with salt and serve with endive spears.
For more endive information and recipes, visit the Discover Endive website!
California endive is grown exclusively by California Vegetable Specialties, the only endive grower in the U.S., in Rio Vista, Calif.