With plenty of fresh-from-the farm fruits and vegetables around in the summer, dips are the way to go. Nutrition experts at Atlantic Health System offer two recipes below: one for veggies and the other for fruit. Grab a cooler or some ice, and you can take them both along to the pool or beach.


The scallions and pepper might surprise you, but give this treat a try.

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  • ¼ cup low-fat whipped cream cheese, room temperature for easier blending
  • ¼ cup fat-free plain yogurt
  • 2 tablespoons chopped scallions
  • 1 tablespoon lemon juice
  • ½ teaspoon ground black pepper

Mix together. Serve with strawberries, sliced apples or pears. Use immediately, or refrigerate for use later.


This dip is great for vegetables and crackers.

  • 1 cup rinsed cannellini beans
  • ¼ cup low-sodium chicken broth
  • 2 tablespoons chopped onions
  • 1 tablespoon olive oil
  • 1 tablespoon chopped garlic (about 3 cloves)
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh oregano, chopped (or ¼ teaspoon dried)

Puree and serve with crackers or fresh vegetables. Use immediately, or refrigerate for use later.