Veggie Dips 'n' Wonton Chips
by Kate Heyhoe
Holiday parties, finger foods and expanding waistlines seem to go together, but they don't have to. The savory snacks recipes below make sumptuous alternatives to heavy cheese dips and deep-fried chips. They're just filling enough to keep your guests from crashing the kitchen, but not so dense as to take away from the main event. Enjoy them in winter as healthier holiday fare, and in a few hot months from now, serve them as refreshing summertime treats.
What's the key to making lighter dips, without sacrificing flavor? Vegetables! All mixed up with exotic spices and tangy seasonings. And while everyone knows that baked chips are healthier than fried ones, they often taste like cardboard. But not these golden, crunchy wonton skins sprinkled with crisp sesame, poppy, cumin and caraway seeds. They're so satisfying you don't even need a dip to accompany them-but why waste such a delectable opportunity to get your veggies?
Lighter Dip and Chip Recipes
Kate's Global Kitchen for December 2004:
12/03/04 Christmas Cheer For Cooks: Gift Guide 2004
12/10/04 Nuts to You: The Process of Toasting Nuts
12/17/04 Holiday Light: Veggie Dips 'n' Wonton Chips
12/24/04 Virgin Cocktails and Virile Libations
12/31/04 Graduated Cookery for 2005
Copyright © 2004, Kate Heyhoe. All rights reserved.
This page created 2004 and modified November 2006.