Mix those ingredients together in a mixing bowl and add 1/2-teaspoon each of chili powder and cayenne pepper. For additional kick, add 1 minced medium-sized fresh jalapeno pepper. (For those who shy away from the heat, leave out the jalapeno.) Top it off with 1 teaspoon of honey and 1/8-teaspoon of salt. Blend thoroughly, and refrigerate 24 hours before serving.
Calorie count: 76 calories and 1 fat gram per 1/4-cup serving.
Roasted carrot spread is great as a dip or a sandwich spread served with crackers or pita bread. Line a roasting pan with aluminum foil and lightly spray the surface with olive oil. Peel and chop one large onion and a 2-pound bag of carrots. Place in the oven for about 90 minutes until the ingredients soften. Let them cool for a few minutes before adding them to a food processor. Now add the following:
1/4-cup of chicken stock
1 tbsp. lemon juice
1/2-tsp. salt
1/8-tsp. pepper
1 tsp. ground cumin
Process the ingredients until it's smooth, and chill for 2 hours before serving.
Calorie count: 174 calories and 3 fat grams for a 1-cup serving.
