Fat-Free Dill Pickle Dip

I LOVE PICKLES. The salt can be killer on a diet, but as long as you're not eating 6 whole pickles a night, you can get away with this. Plus, this is a great party food (as most dips are)—you know no one else is going to bring the same thing, and you'll have something you can eat without regretting it.

8oz. pkg fat free cream cheese or neufachtel
2 T. fat free plain greek yogurt
4 dill pickles, chopped
3T. dill pickle juice
1 tsp. dried dill
salt and pepper

Let the cream cheese soften a bit. Simply mix together all of the ingredients and refrigerate overnight. Serve cold, garnished with some extra dill. Great with celery, carrots, or turnip chips.

You probably won't want to make a whole 27g meal out of this, but it’s perfect as a high-protein, low fat, low carb snack!

Scallion Dip with Cucumbers

The past couple of bags from my farm share have been chock full of scallions, and I haven't been great about using them up. I happen to love scallions, and it occurred to me that they might be incredibly good as the primary ingredient in a dip. So think of this as the healthy version of full-fat-heart-attack-french-onion-dip. I also had several cucumbers on hand from last week's bag, hence this tasty, simple combo:

1 1/4c Fage fat free plain Greek Yogurt
1 large young green onion
1 cucumber
fresh ground sea salt and pepper

Slice the green onion thin. Combine the yogurt, green onion, and season to taste with salt and pepper. Peel the cucumber—I like to do it the way my mom alwas did, leaving slivers of the skin for color—then slice the cucumber into hearty slices to handle the dip. That's it! Enjoy your quick and easy 27g.