3/4 cup low-fat buttermilk
1 small jalapeno, seeds removed, leave them in if you want it spicy
1/4 cup of fresh cilantro
1 medium haas avocado
1 clove garlic
2Â T. chopped scallion
juice of 1 lime
1/8 tsp. cumin
1/4 tsp. fresh ground pepper
1/2 tsp. kosher salt
Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.
Yield: 6 servings
Calories: 65
Fat: 4.8g
Fiber: 2.2g
2
medium Vidalia Onions, chopped (about 2 cups)
2 C. shredded Swiss Cheese
2 C. Mayonnaise
¼ tsp. Paprika
Tortilla or Corn Chips for serving
Preheat oven to 375. Add onions, cheese and mayonnaise to a large bowl and stir to combine well. Transfer to a 2 quart glass or ceramic baking dish; sprinkle the paprika on top. Bake until golden brown and bubbling, 22-25 minutes. Serve with chips. You can season the mayo mixture as desired, although it may mask the sweetness of the onions. Try garlic, Worcestershire sauce, seasoning salt, etc. For a little crunch, stir in some diced water chestnuts before baking.
1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting
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In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.
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Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.
12oz. jar Cocktail Sauce
1 T. Lemon Juice
1 tsp. Worcestershire Sauce
Dash Hot Pepper Sauce
4.25 oz. can Lump Crabmeat, well drained
Tortilla or Bagel Chips, for serving
Add the cocktail sauce, lemon juice, Worcestershire and hot pepper sauce to a small glass bowl and stir to combine. Fold in the drained crabmeat until just combined. Cover with plastic wrap and chill for at least one hour before serving with chips.
1 cup hummus
1 cup ripe avocado, cubed
1 T. fresh lime juice
½ cup chunky tomato salsa
½ sour cream
2 T. fresh cilantro, chopped
Using a rubber spatula, spread the hummus over the bottom of a 1-quart glass or ceramic bowl. Layer the avocado cubes on top and sprinkle the lime juice all over. Top with layers of the salsa, then sour cream and the cilantro. Serve with tortilla chips.
1
head garlic
2 T. olive oil
1/2 tsp. kosher salt
1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
1/2 c. coarsely chopped bottled roasted red sweet peppers
1/3 c. tahini
3 T. freshly squeezed lemon juice
1/4 tsp. ground chipotle pepper
2 tsp. cumin
1/8 tsp. paprika, plus a little more for sprinkling over the finished dip
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper, plus a little more for sprinkling over the finished dip
Heat oven to 350°. Cut off the top quarter of the garlic bulb to expose the pulp of all the individual cloves (do not peel the cloves!). Lay out a double layer of foil and place the bulb in the center. Drizzle the olive oil over the exposed cloves, sprinkle with kosher salt, and then bring the sides of the foil up around it loosely and gently twist the top shut. Place your foil wrapped bulb on a pan and roast in the oven for about 45 minutes. Take it out of the oven and let it cool a bit before unwrapping. Then simply squeeze out the soft and buttery pulp and set aside. Set aside a tablespoon of chickpeas and a tablespoon of chopped red peppers for garnishing at the end. Then in a food processor or blender, combine the the remaining chickpeas, roasted garlic pulp, remaining red peppers, tahini, lemon juice, chipotle pepper, cumin, paprika, salt, and black pepper. Process until the hummus is smooth. Spoon into a serving bowl and top with the reserved chickpeas and a sprinkling of paprika and freshly ground black pepper. Serve with pita wedges or crisps, assorted crackers, and/or a mixture of fresh cut vegetables.
2 cloves garlic, minced
1 lb. Velveeta cheese
1/2 C. apple juice
2 tsp. green onion, chopped
Dash pepper
Dash paprika
Whole wheat bread
White American cheese slices or string cheese
Raw vegetables cut up in bite-sized pieces
Preheat oven to 400 degrees. Cut Velveeta in chunks and place in medium saucepan with garlic, apple juice, pepper, paprika, and 1 tsp. green onion (reserve the rest of the onion for garnish). Cook over medium heat, stirring occasionally, until cheese is melted. While fondue is cooking, lay out whole wheat bread on cutting board and cut into football shapes (2 footballs per slice).  Place on a cookie sheet and place American cheese or string cheese on top to make “laces”. Bake at 400 until cheese is melted and bread is toasted. Place fondue in a bowl and garnish with remaining green onion. Place “football toast” and cut up vegetables around the bowl and serve.
1 cup (233 grams) sour cream
1/2 teaspoon mustard powder
1 teaspoon dried thyme
8 ounces (227 grams) shredded mozzarella cheese (about 2 cups)
12 ounces (340 grams) shredded Monterey Jack cheese (about 2 cups)
1 cup basil leaves, chopped
1 tomato, diced
Extra basil leaves
1 baguette, sliced
Heat oven to 350 degrees F (177 degrees C). Stir sour cream, mustard powder and thyme in a large bowl then add mozzarella, Monterey Jack and the cup of chopped basil leaves. Stir then add to a small baking dish or pie dish. Bake for 10 to 15 minutes or until cheese has melted and is bubbling. While the dip is in the oven, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted. After baking the cheese dip, turn oven to broil and broil the cheese dip 2 to 4 minutes until golden brown on top. Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.
4 Medium-small eggplants
Juice from two lemons
1/2 – 1 C. Tahini
6 Cloves of Garlic
1 C. finely Chopped Parsley
1/2 C finely Minced Scallions
Black Pepper
2 T. Olive Oil
Cut off and throw out the stem-ends of the eggplants. Prick the eggplants all over with a fork. Place them directly on an oven rack (preheated to 400 degrees), and roast them slowly until they pop (about 45 minutes). When they are sagging, wrinkled, crumpled and totally soft, they are ready. Remove them from the oven and wait for them to cool enough to handle. Scoop out the insides and mash them. Combine will all other ingredients except the olive oil. Chill completely. Drizzle olive oil on just before serving.
1 lb. Well-Seasoned Sausage
16oz. Can Refried Beans
4oz. Can Chpped Green Chiles
2 C. Jack Cheese, grated
Brown sausage in skillet. Drain off fat. Spread refried beans in ungreased shallow baking dish. Layer with sausage, chiles, and cheese. Bake at 350 for 15-20 minutes or until heated through. Serve with tortilla chips.
15oz. Can Chickpeas
1/4 C. Hot Water
2 tsp. Lemon Juice
4 Garlic Cloves, peeled and chopped
1/4 C. Smooth Peanut Butter
1 tsp. Dark Sesame Oil
1 tsp. Cumin
1/2 tsp. Cayenne Pepper
4 Green Onions, chopped
1 tsp. Chopped Fresh Cilantro
1 tsp. Extra Virgin Olive Oil
Rinse chickpeas and put them in the bowl of a food processor. Begin to process, gradually adding the hot water to obtain a light, spreadable consistency. Add the lemon juice, garlic, peanut butter, sesame oil, cumin and cayenne and season to taste with salt and pepper. Process until well blended and smooth. Mound the spread into a serving bowl or on a platter surrounded by pita chips. Sprinkle with green onions, cilantro and olive oil.
1 (7-oz.) jar Roasted Red Peppers, drained and finely chopped
16 oz. Fat-free Sour Cream
1 tsp. Garlic, minced
1 tsp. Salt
Combine the chopped red peppers, sour cream, garlic, and salt in a small bowl. Blend the ingredients with an electric hand mixer. Chill until ready to serve. Goes well with flavored nacho or potato chips and a variety of vegetables for dipping.
1 can (71/2 oz.) Alaska salmon
1 pkg. Frozen Chopped spinach, thawed and drained
1 C. Plain Nonfat yogurt
1/2 C. Mayonnaise
1/2 C. each chopped Parsley and Chopped Green Onions
1/2 tsp. each Dried Basil and Dill Weed
1/4 tsp. grated Lemon peel
Assorted raw vegetables and crackers
Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers. Makes 16 servings, about 4 Cups.
Yields:
Calories:
Fat:
Fiber:
1 pkg. Knorr Vegetable Soup Mix
(1 tsp. Celery Seed, ground in mortar and pestle) < my secret ingredient
1 pkg. Frozen Chopped Spinach
1 Can Sliced Water Chestnuts
1 C. Mayonnaise
1 C. Sour Cream
4 Green Onions
Either in blender, or by hand, cut dry soup bits into smaller pieces. Cook spinach according to package directions, then squeeze dry. Chop water chestnuts and green onion finely. Mix all ingredients and refrigerate at least 2 hours to let the flavors mellow. Serve inside a hollowed out loaf of French bread.
1 pint sour cream
6 tsp. honey
2 tsp. thawed, undiluted orange juice
2 tsp. Dijon mustard
2 tsp. cream-style horseradish
2 tsp. rosemary, crushed
1 tsp. chervil, crushed
1 tsp. basil, crushed
¾ tsp. salt
1/2 tsp. white pepper
1/4 tsp. garlic powder
Combine all ingredients; mix well. Refrigerate, covered, several hours to blend flavors. Stir before using. Use as a dip for chips, shrimp, ham cubes, vegetable dippers, ripe olives and pineapple chunks. Use as a salad dressing for green and fruit salads.
1 cup plain or vanilla yogurt
1/2 cup Natural applesauce
Mix yogurt and applesauce and dip in your favorite fruits – some Toddlers even love this for dipping veggies!
2 ears corn
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Blue, yellow and white corn chips, as accompaniment
Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob. Combine all ingredients in a bowl and season with salt and pepper. Serve with fried blue, yellow and white corn chips.
Yield:
Calories:
Fat:
Fiber:
3 to 4 ounces baby spinach or arugula, or a combination
1 large, ripe avocado, peeled and diced
1â„3 C. tahini (sesame paste)
Juice of 1 lemon
1â„2 tsp. ground cumin
2 T. minced fresh parsley, cilantro, or dill
Salt and freshly ground pepper to taste
Rinse the greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook the greens until just wilted down. Remove from the heat. Place all the ingredients in the container of a food processor, and process until smooth. Add 1â„4 C. water, as needed, to achieve a medium-thick consistency. Transfer to a serving bowl. Keep covered until ready to serve. Serve at once as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.
Crispy Brussels Sprouts with Dijon Aioli
1 lb. fresh brussels sprouts, halved. or cut into wedges if they are bigger
1–2 T. olive oil
1/4 tsp. garlic powder, optional
salt and pepper to taste
1/4 C. mayo, I use avocado oil mayo
2 T. olive oil
1 & 1/2 T. dijon
1 tsp. minced garlic
salt and pepper to taste
1/2 tsp. fresh chopped or dried parsley
Preheat the oven to 400 degrees F. Toss your brussels sprouts with olive oil, garlic powder, salt, and pepper. Arrange them on a baking sheet in a single layer and bake for 18-20 minutes, or until they are crispy and golden enough to your liking! Toss them halfway. Â Dip the brussels sprouts in the dipping sauce and enjoy!
Aioli: Combine all the aioli ingredients besides the parsley. Mix and chill until the brussels sprouts are ready. Serve aioli in a small dipping bowl and top with fresh or dried parsley.
Herbed White Bean Hummus
1 2/3 C. cooked white beans or 1 (15-ounce) can, no salt added, drained
1 T. lemon juice
2 T. un-hulled, raw sesame seeds
2 T. red wine vinegar
1/2 tsp. Dijon mustard
2 T. water
1/4 C. chopped fresh basil
2 T. fresh thyme
Place beans, lemon juice, seeds, vinegar, mustard, and water in a high-powered blender or food processor. Blend until smooth. Add basil and thyme and pulse very briefly. Do not over process herbs; they should be visible in small pieces. Serve, or refrigerate in an airtight container for up to 4 days.
Yield: 2 servings
Calories: 180
Fat: 2.7g
Fiber: 7.1g
Carbs: 30g
Caesar Salad Dressing/Dip
3 cloves garlic, roasted
3 tablespoons raw, un-hulled sesame seeds
½ cup unsweetened soy, hemp, or almond milk
â…“ cup raw cashews
1 tablespoon fresh lemon juice
1½ tablespoons nutritional yeast
1½ teaspoons Dijon mustard
Black pepper
Break the garlic cloves apart and leave the papery skins on. Roast them on a baking pan at 350ËšF until soft (about 20 minutes). In a flat pan, toast the sesame seeds, shaking for 3 minutes, and put aside. Skin the roasted garlic and place it in a food processor or high-powered blender along with the milk, cashews, lemon juice, nutritional yeast, and mustard. Sprinkle on a dash of black pepper. Blend until creamy and smooth. Drizzle the dressing over a tossed salad and top with the toasted sesame seeds. If using as a dip, mix the sesame seeds into the dip.
Yield: 3 servings
Calories: 266
Fat: 19.6g
Fiber: 3.5g
Carbs: 16g
Fennel Aioli
2 small cloves garlic, gently cooked immersed in olive oil until soft
1 tsp. toasted fennel seeds, roughly ground
½ tsp. salt
2 tsp. lemon juice
2egg yolks
150 ml. grapeseed oil
25 ml. olive oil
1 extra squeeze of lemon
Place the garlic cloves in a bowl and mash until smooth. Add in the fennel seeds, salt and lemon juice and combine with a whisk. Add the yolks, whisk to combine, then start slowly adding the oils together in a steady stream while whisking continually. Do this slowly and evenly until all the oil is in. Taste at the end; it may need an extra little extra lemon juice. Set aside. Aïoli can be made and kept for about a week.
2 (8-oz.) blocks fat-free cream cheese
1/4 C. low-fat plain yogurt
1 T. prepared horseradish
1/2 tsp. Worcestershire sauce
1/4 tsp. ground red pepper
1/4 tsp. hot sauce
1 T. finely chopped green onions
1/2 C. chopped water chestnuts
1 lb. lump crabmeat, shell pieces removed
Beat cream cheese at high speed of a mixer until smooth. Add yogurt, horseradish, Worcestershire sauce, pepper, and hot sauce; beat well. Stir in green onions, water chestnuts, and crabmeat.
Yield: 4 C.
Serving size: 1/4 C.
Calories: 15
Fat: 0.4g
Fiber: 1.2g
4 oz. Neufchatel Cheese
1/2 C. nonfat Cottage Cheese
8oz. nonfat Sour Cream
3 T. finely chopped Scallion
2 tsp. dried Dill Weed
1 tsp. Seasoned Salt, or to taste.
In blender or food processor, cream together all ingredients. Chill for 24 hours. If dip becomes too thick, stir in 1 – 2 T. skim milk.
Yield: 2 C.
Serving Size: 1 T.
Calories: 16
Fat: 1g
Fiber: 0g
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25 KRAFT Caramels (1/2 of 14-oz. bag)
1/4 C. milk
2 T.. peanut butter
3 red or green apples, each cut into 8 slices
1/2 C. PLANTERS Dry Roasted Peanuts, chopped
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Place caramels, milk and peanut butter in microwaveable bowl. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Serve warm as a dip with the apple slices. Sprinkle dipped apples with peanuts.
1 C. each Mayonnaise & Sour Cream
1/4 C. Bleu Cheese
1 tsp. Red Wine Vinegar
Dash of Tabasco
Dash of Worcestershire
2 Garlic Cloves Crushed
1 to 2 tsp. fresh herbs finely chopped (chives, parsley, cilantro)
Mix all ingredients and chill.
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1/2 pound green beans, ends trimmed
1 firm-ripe avocado (10 oz.), pitted and peeled
1/2 C. plain nonfat yogurt
2 T. lime juice
1 T. loose-packed fresh mint leaves, rinsed (optional)
1 clove garlic, peeled
1/2 tsp. kosher salt
1/2 pound jicama, peeled and cut into 1/2-inch-thick sticks
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In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add green beans and cook until tender to bite, 3 to 6 minutes. Drain and immerse immediately in ice water until cool, about 2 minutes; drain again. In a blender or food processor, combine avocado, yogurt, lime juice, mint (if using), garlic, and salt; whirl until very smooth. Spoon dip into a bowl and serve with green beans and jicama sticks.
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1 lb. shredded Gruyère
1 clove garlic
1 1/2 C. dry white wine
1 T. lemon juice
3 T. flour
pepper and nutmeg to taste
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for dipping:
1 baguette, cut into cubes
1 apple (granny smith or some tart/sweet thing), cut into chunks
1 lb. cooked sausages, sliced thick
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Toss cheese and flour together; set aside. Rub the inside of the pot with the cut side of the garlic clove. Pour wine into the pot and heat until warm, not boiling. Add the lemon juice. Add cheese by the handful to the wine, stirring constantly until melted and creamy. Add pepper and nutmeg to taste. Let the mixture come to a boil once and remove from heat. Set over flame so the fondue bubbles lightly. Spear the bread, apple, or sausage and dip in the fondue.
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1 jar (14 oz.) pizza sauce
1 C. chopped turkey pepperoni, (from 6-oz. package)
8 medium green onions, chopped (1/2 C.)
1/2 C. chopped red bell pepper
1 can (2 1/4 oz.) sliced ripe olives, drained
1 C. shredded mozzarella cheese (4 oz.)
1 package (8 oz.) cream cheese, softened and cubed
Broccoli flowerets, cherry tomatoes and carrot sticks, if desired
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Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.  Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.  Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping.
No mezé, or hors-d’oeuvre, platter is complete without a dip, and this simple one is intensely flavorful. Serve with pitas, flatbreads or crisp vegetables.
2 Large sweet red peppers
1 cup Crumbled feta cheese
2 tsp Red wine vinegar
Pinch Each granulated sugar and cayenne
Place peppers on greased grill over medium-high heat; close lid and cook, turning often, for 15 to 20 minutes or until charred. Let cool; peel and seed. In blender or food processor, purée together peppers, feta cheese, vinegar, sugar and cayenne. (Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.)
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1 package of softened cream cheese (8 oz.)
5 oz. of sliced corned beef – chopped
1-1/2 C. shredded swiss cheese
1/2 C. drained sauerkraut
1/2 C. Thousand Island dressing
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Spray inside of crock pot with cooking spray. Put all ingredients in slow cooker and mix well. Cook in slow cooker on low heat for 1 to 1-1/2 hours. Stir as needed. Spread on small rye bread, crackers or pumpernickel bagel pieces. This can also be spread on full pieces of bread for open faced sandwiches.
2 pkgs. (8 oz. each) cream cheese, cubed
4 C. shredded Cheddar cheese (1 lb)
1 C. half and half
2 tsp. Worcestershire sauce
1 tsp. each prepared mustard and dried, minced onion
16 strips bacon, cooked and crumbled
Tortilla chips or baguette slices for dipping
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In 1 1/2 qt. slow cooker, combine all but the bacon. Cover and cook 2 hours or until cheeses are melted, stir occasionally. Fold in bacon just before serving.
2 (8 oz.) pkg. Light Cream Cheese
1 (8 oz.) pkg. Grated Parmesan Cheese
1 (8 oz.) container Sour Cream
2 sm. cans Artichokes (chop finely)
1 (10 oz.) pkg. Frozen Spinach
2 tsp. Olive Oil
1 tsp. Marjoram
Crushed Red Pepper to taste
Mix all ingredients together and place under a broiler until the dip browns, and is hot and bubbly.
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Artichoke & Spinach Dip II
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1/2 C. Grated Romano cheese
1 lg. Clove Garlic
10 oz. Frozen Chopped Spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) Jar Artichoke hearts, drained, patted dry
1 (8 oz.) Container of soft garlic-chive cream cheese
2 Large Eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa
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Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Add garlic and mince. Add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella. Transfer to a 2 to 3 C. baking dish; bake until heated through, 20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Serve with picante sauce and sour cream.
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2 green onions, cut in 1″ lengths
1 T. cilantro, chopped, or parsley
2 ripe avocados
2 tsp. lime juice, (1 lime)
1 tsp. medium or medium hot picante sauce
1/2 tsp. salt
1/8 to 1/4 tsp. liquid red pepper seasoning
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Place green onion and cilantro in food processor. Whirl until chopped. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add limejuice, picante sauce, salt and red-pepper seasoning. Whirl using on/off pulses until finely chopped. Add remaining avocado. Whirl with on/off motion to desired consistency. Scrape guacamole into serving dish.
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1 C. finely shredded zucchini, squeezed dry
1 C. (4 oz.) shredded sharp cheddar cheese
3/4 C. mayonnaise
1/2 C. chopped walnuts
1 tsp. lemon juice
1/2 tsp. dill weed
1/4 tsp. pepper
Assorted fresh vegetables
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In a large bowl, combine the first seven ingredients. Cover and refrigerate for 1hour or until chilled. Serve with vegetables.
4oz. Cream Cheese
1 pint Low-fat Cottage Cheese
3 tsp. Lemon Juice
2 tsp. Prepared Horseradish
1/4 tsp. Tabasco
1/4 C. Chopped Green Onion
1 can Minced Clams, Shrimp, or Crab, drained
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Allow cream cheese to sit to room temperature. Blend with cottage cheese and following three ingredients until smooth. Stir in onions and seafood. Serve with raw vegetables or crackers.
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1 pkg. ( 3 oz.) cream cheese, softened
1/4 C. each mayonnaise and sour cream
1 can (6 oz.) crabmeat, drained (or us equivalent imitation krab)
1/4 C. minced onion
1 T. lemon juice
1/8 tsp. hot pepper sauce
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Beat cream cheese until fluffy. Stir in remaining ingredients. Spoon into oven-proof dish. Bake at 350° for 30 minutes. Makes 1 C.