I gave these popular creamy dips a makeover to provide you with a rehabbed version so you aren’t splurging or purging too much on football Sunday. Woot!

Smoked Salmon Football Sunday Dip

serves 12 people

What You Need:

  • 8 oz. whipped cream cheese, softened
  • 1/4 cup light, paleo mayonnaise
  • 1/4 cup plain 0% Greek yogurt
  • 1 TB fresh lemon juice
  • Salt + pepper, to taste
  • 1 – 2 TB hemp or oat milk, as needed to thin out
  • 4 oz. smoked salmon, chopped
  • 2 TB chopped green onions, plus more for topping
  • 2 TB chives, chopped
  • Serve with cucumber, carrot, jicama slices + toasted baguette slices

To Make:

  1. In a mixing bowl mix together the cream cheese, yogurt, mayo, lemon juice, salt + pepper- mix well.
  2. Mix in enough milk to reach desired consistency.
  3. Fold in salmon and green onions.
  4. Preferably chill 1 hour or until ready to serve.

Jalapeno Corn Dip

Serves 10-12 people

What You Need:

  • 2 1/2 cups of corn; to make this quicker, I buy frozen fire-roasted corn
  • 2 Jalapeños, seeds & stems removed + finely chopped
  • 12 ounces light cream cheese, softened
  • 1/4 cup light sour cream
  • 1 cup crumbled quest fresco
  • salt + pepper, to taste
  • handful of cilantro, coarsely chopped
  • Serve with jicama sticks and baked tortilla chips

To Make:

  1. Defrost the frozen corn, then heat in a skillet over medium heat.
  2. Toss it in a bowl + mix it with the remaining ingredients.
  3. Chill for 1 hour before serving to thicken.

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