(NAPSA)—Fashionably slim California endive (pronounced ondeev) spears with their intriguing bittersweet flavor make a crisp dipper for an array of colorful dips. Kids love endive’s juicy crunch, especially when scooping up “pretty in pink” raspberrydip. And, each endive “slimmer dipper” hasjust one calorie. California endive is less expensive by the pound than most bagged lettuce and lasts up to two weeks refrigerated—and there’s no need to wash or spin them dry. To store, wrap endive in a moistened paper towel then place inside a plastic bag in the vegetable compartmentof yourrefrigerator. With these easy, makeahead dips, you’ll be eating deliciously healthy while celebrating the holidaysin style! Carrot-Orange Dip Makes about 2 cups, serves 8 to 10 1 Ib carrots, peeled and sliced % cup frozen orange juice concentrate, thawed 3 Tbsp extra-virgin olive oil 2 Tbsp peeled and chopped fresh ginger 1 tsp ground cumin % tsp ground cinnamon Salt and freshly ground black pepper Combinethe carrots, juice, oil and ginger in a medium pot and bring to the boil. Reduce heat to low and simmer 20 minutes, stirring occasionally, or until carrots are very soft. Cool to room temperature. Combine carrot mixture with remaining ingredients and chop finely in a food processor. Season with salt and pepperto taste and serve with endive spears. Colorful dips such as raspberry-yogurt, carrot-orange, cucumber-dill and red pepper-almond can brighten any holiday table. Yogurt and CucumberDip Makes about 2 cups, serves 8 to 10 1 medium seedless cucumber, peeled and grated tsp salt cup plain Greek yogurt bunchscallions, finely chopped clove garlic, minced (optional) 2 Tbsp choppedfresh dill, or 2 teaspoonsdrieddill Freshly ground black % 1 % 1 pepperto taste Mix cucumbers with salt and marinate 15 minutes at room temperature, or until liquid comes out of cucumbers. Drain gently pressing out excessliquid. Combine with remaining ingredients and serve with endive spears. Romesco Dip Makes about 2 cups, serves 8 to 10 4 Thsp extra-virginolive oil, divided 1 Thsp roughly choppedgarlic 1 cup garlic croutons 1 (16-ounce) jar roasted red peppers, drained 1 cup unsalted whole roasted almondsor hazelnuts 2 tsp sweet smoked paprika or paprika 1 tsp hot red pepper sauce (optional) 2 Tbsp red wine vinegar Salt to taste Combine 2 tablespoonsoil and garlic in a small pan and cook until fragrant but not browned, about 1 minute. Cool; combine with remaining ingredients and chopfinely in a food processor. Season with salt and serve with endive spears. Raspberry-Yogurt Dip Makes about 2 cups, serves 8 to 10 1 cup walnuts 1 cup frozen raspberries, thawed and drained 1 cup plain Greek yogurt 1 Thsp fresh lime juice 1 tsp finely grated lime zest 2 Tbsp honey 2 Tbsp confectioners’ sugar Process walnuts in food processor until finely ground. In large bowl, fold ground walnuts with remaining ingredients. Serve with endive spears. For more delicious endive recipes, visit www.endive.com.
