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
Creamy Chervil Dressing
2 T. mayonnaise, preferably homemade
2 T. sour cream
2 T. very finely minced fresh chervil leaves, or 4 tsp. very finely minced fresh tarragon leaves
1 tsp. fresh lemon juice
1/4 C. heavy (whipping) cream
1 T. whole milk (optional)
Salt
Combine the mayonnaise, sour cream, and chervil in a small bowl, and use a small whisk or a fork to blend. Whisk in the lemon juice, and then the cream. The dressing will be quite thick. If a thinner one is desired, whisk in the milk. Add salt to taste. Refrigerate if not using immediately; it will keep for about 4 day
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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.
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3 cans (6-1/2 ounces each) minced clams
2 packages (8 ounces each) cream cheese, cubed
1 T. minced fresh parsley
2 tsp. lemon juice
2 tsp. Worcestershire sauce
2 tsp. minced chives
1/2 tsp. salt
6 drops hot pepper sauce
2 round loaves (1 pound each) sourdough bread
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Drain two cans of clams and discard liquid. Drain remaining can, reserving the liquid. In a food processor, combine the clams, cream cheese, parsley, lemon juice, Worcestershire sauce, chives, salt, hot pepper sauce and reserved clam juice; cover and process until smooth. Cut the top fourth off one loaf of bread; carefully hollow out loaf, leaving a 1-in. shell. Set removed bread aside. Fill shell with clam mixture; replace top. Wrap tightly in heavy-duty foil; place on a baking sheet. Bake at 350° for 40-45 minutes. Meanwhile, cut reserved bread and the second loaf into cubes. Wrap in heavy-duty foil; place in oven during the last 15 minutes of baking. Unwrap bread bowl and remove top. Serve with bread cubes.
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1 C. chopped onion
2 T. butter
3 cloves garlic, minced
1 can (16 oz.) petite diced tomatoes, drained
2 cans (4 oz. each) chopped green chili peppers, drained
1/4 tsp. pepper
1 lb. processed cheese, cut in cubes
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Cook onions in butter with garlic until tender. Stir in tomatoes, chili peppers and pepper; heat thoroughly. Add cheese. Stir until melted. Serve with nachos or vegetable crudités.
4 C. shredded Monterey jack cheese
1 can {4-oz} chopped green chilies
1 can {2 1/4-oz} sliced ripe olives, drained
4 green onions, sliced
3 medium tomatoes, seeded & diced
1/2 C. minced fresh parsley
1 envelope Italian salad dressing mix
Tortilla chips
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In a mixing bowl, combine the cheese, chilies, olives, onions, tomatoes, & parsley. Prepare salad dressing mix according to pkg directions; pour over cheese mixture & mix well. Serve immediately with tortilla chips.
4 to 5 C. cooked skinless, boneless chicken, cubed or diced
1/2 pound low-fat cream cheese, at room temperature
1 12-ounce bottle Frank’s Buffalo-wing sauce
2 4-ounce packages reduced-fat feta cheese, crumbled
Finely shredded sharp cheddar cheese
Tortilla chips, Fritos, or celery sticks, for serving
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In a microwave-safe glass bowl, combine the cream cheese and hot sauce. Heat on 60 percent power for 4 minutes or until cheese is softened and mixture will stir. Remove to the bowl of a food processor or mix in bowl of electric mixer to combine. Add feta or blue cheese and chicken and stir well by hand. Put mixture into ovenproof baking dish. Note: This can be done night before serving and refrigerated to this point. Before serving, sprinkle with cheddar cheese and bake for 30 minutes at 325°. Serve surrounded by chips and celery sticks. Put out bottle of hot sauce for those who prefer a hotter dip.
3 scallions, cut in 1-inch lengths
2 tsp. vegetable oil
2 garlic cloves, peeled
1 tsp. fresh lime juice
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground red pepper (cayenne)
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans (chick-peas), rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces ) mild green chiles
1 C. reduced-fat sour cream
1 C. mild or medium-spicy salsa
Cilantro sprigs, for garnish
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In food processor, process scallions, oil, garlic, lime juice, chili powder, cumin, salt and red pepper until scallions are very finely chopped. Add beans and chiles; process until well blended, but not totally smooth. Spoon half into medium glass serving bowl. Spread with 1/2 C. sour cream and 1/2 C. salsa. Add remaining bean mixture, spread with remaining sour cream and dollop with remaining salsa. Garnish with cilantro sprigs.
1-15 oz. can cannelli or other white beans, rinsed and drained
2-3 garlic cloves
1-15 oz. can artichoke hearts, drained and chopped
1/3 C. reduced fat mayonnaise
1-2 oz. jar diced pimentos
1/4 tsp. salt
Juice of one lemon or lime
4 oz. feta cheese, crumbled
1/2 C. roasted and salted sunflower kernels
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Puree beans and garlic in a food processor; empty into a mixing bowl. Stir in artichoke hearts, mayonnaise, pimentos, salt and lemon juice. Turn into a glass pie pan and sprinkle with cheese and sunflower kernels. Broil 4-6 inches from heat for 5-7 minutes, until bubbly and golden brown. Serve warm with crackers, pita or toasted bread.
Muhammara
480–500g jar roasted red peppers in brine
100g chopped roasted hazelnuts
2 garlic cloves, finely minced
½ slice of white bread, torn into small chunks
3 tablespoons olive oil, plus extra for drizzling
1 teaspoon chilli flakes
juice of ½ lemon
1 small packet (about 30g) of flat-leaf parsley, finely chopped
Maldon sea salt flakes and freshly ground black pepper
toasted bread or toasted mini pitta, to serve
Drain the roasted peppers well and then pat dry with kitchen paper to remove as much excess liquid as possible. Put the hazelnuts, garlic and peppers into a small food processor and blitz together. Add the bread, olive oil, chilli flakes and a generous amount of salt and pepper and blitz again until smooth. Decant the mixture into a bowl, add the lemon juice and parsley and mix well, then adjust the seasoning to taste. Drizzle with olive oil and serve with some toasted bread or mini pittas.
1/2 C. finely chopped fresh pineapple
1/4 C. finely chopped red bell pepper
1/4 C. diced red onion
1 green onion, thinly sliced
2 T. lime juice
1/2 jalapeño pepper* seeded and minced
1 T. chopped fresh cilantro or fresh basil
Combine all ingredients in small nonmetallic bowl. Serve at room temperature.
1 8-oz.carton light sour cream
1/2 C. plain low-fat yogurt
1 T. drained capers, finely chopped
2 tsp. snipped fresh dill or thyme or 1/2 tsp. dried dill or dried thyme, crushed
1/2 tsp. finely shredded lemon peel
Finely shredded lemon peel (optional)
Fresh dill or thyme (optional)
Assorted vegetable dippers
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In small bowl stir together sour cream, yogurt, capers, the 2 tsp. snipped dill, and the 1/2 tsp. lemon peel. To serve, top with additional lemon peel and additional fresh dill or thyme. Serve with vegetable dippers.
1/3 C. walnuts
1 large bunch cilantro, leaves and stems intact
1 garlic clove, peeled
1/4 C. extra-virgin olive oil
3 T. reduced-fat sour cream
2 tsp. fresh lemon juice
1/4 tsp. salt
Heat oven or toaster oven to 275F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes.
Chop cilantro, garlic, and walnuts in a food processor, about 25 seconds. With machine running, add oil in a steady stream. Add sour cream, lemon juice, and salt. Pulse a few times to combine. Serve or refrigerate until needed.
Yield: 8 servings
Serving Size: 1 T.
Calories: 100
Fat: 10g
Fiber: 0g
1 lb. firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
1/4 C. finely chopped red onion
1 serrano chile pepper, seeded and minced
1 garlic clove, minced
3 T. minced fresh cilantro
3 T. fresh lemon juice
1/8 tsp. hot pepper sauce, or to taste
1 C. fat-free sour cream
In a medium bowl, combine all ingredients except sour cream. Cover and refrigerate for at least 1 hour. Fold in sour cream and let stand for at least 30 minutes before serving with raw vegetables.
Yield: 4 Cups
Serving Size: 1/2 C.
Calories: 24
Fat: 0g
Fiber: 0g
4 T. butter
2 large onions, finely chopped
1 bay leaf, fresh or dried
1 tsp. dried thyme or poultry seasoning
Salt and pepper
3 green apples
1/2 lemon, juiced
1 small, round loaf crusty pumpernickel bread, cut into bite-size cubes, 1 pound
3 T. all-purpose flour
2/3 C. dry white wine
2 C. half-and-half
1/2 tsp. freshly grated nutmeg
A pinch or 2 of ground cloves
2 1/2 C. shredded sharp white Cheddar
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Heat a heavy bottomed medium pot or deep skillet over medium heat. Melt butter in pot and add onions, raising heat slightly. Add bay, thyme, salt and pepper to onions and cook, stirring occasionally, until onions are soft and caramel in color, 20 minutes. While onions cook, slice apples and douse with a little lemon juice to slow browning. Arrange the apples and bread on a board or platter. When onions are soft and sweet, add flour and cook a minute. Whisk in wine, cook a minute then whisk in half-and-half. When the liquid comes up to a bubble, season with nutmeg and cloves and adjust salt and pepper, to taste. Stir in Cheddar and melt then remove from heat and serve in fondue pot or transfer to a small, warmed sauce pot which you can return to the stove top to reheat sauce as necessary. Dip apples and bread in warm cheesy sauce and enjoy.
Avocado Dressing
This thick, creamy dressing is just right for raw or blanched vegetables or over firmer lettuces like romaine.
1/2 ripe avocado, peeled and pitted
1 1/2 T. freshly squeezed lime juice
I 1/2 T. cider vinegar
2 T. chopped fresh coriander (cilantro)
1 clove garlic, peeled and roughly chopped
2/3 C. vegetable oil
1 large egg yolk
The green top of 1 green onion, thinly sliced
2 T. cream
Salt, about 1/2 teaspoon
Combine the avocado, lime juice, vinegar, coriander, garlic and oil in a blender or food processor, and process until smooth. Whisk the yolk in a medium-size bowl until broken up, then slowly whisk in the avocado mixture, about a T. at a time, to achieve a light mayonnaise consistency. Add the green onion and cream, then season with salt. Cover and refrigerate; if it becomes too thick during storage, whisk in a little more cream.
1/2 medium avocado, seeded and peeled
1 C. low fat cottage cheese
3/4 C. plain, non-fat yogurt
1/2 C. green onions, sliced
1/4 C. carrots, shredded
1 T. fresh lemon juice
1/4 C. non-fat mayonnaise
2 C. broccoli florets
1 C. cucumber slices
28 melba toast rounds
Dice avocado into small pieces, toss with lemon juice and set aside. In food processor or blender, blend cottage cheese, yogurt and mayonnaise until smooth. Add cottage cheese mixture to avocado, gently stirring in onions and carrots. Cover and chill. Serve with vegetable crudits and melba toast rounds, allowing 1/2 C. vegetables, 4 melba toast rounds and 8 T. dip per serving.
Yield: 7 servings
Calories: 90
Fat: 3g
Fiber: 2g
4 sun-dried tomato halves (not oil-packed)
1 C. Yogurt Cheese
1/4 C. chopped basil
1 garlic clove, crushed
1/2 tsp. minced thyme
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
In a small bowl, soak the tomatoes in warm water until pliable, about 10 minutes. Drain and chop the tomatoes. In the small bowl, combine the tomatoes, Yogurt Cheese, basil, garlic and thyme. Refrigerate, covered, until chilled, at least 1 hour. Stir well before serving.
Yield: 4 servings
Calories: 55
Fat: 0g
Fiber: 0g
1/3 cup low-fat mayonnaise
2 tablespoons ketchup
2 tablespoons fresh lemon juice
2 tablespoons minced red bell pepper
1 tablespoon minced onion
1 tablespoon minced fresh parsley leaves
1 tablespoon sweet pickle relish
Pinch cayenne pepper
1/4 cup water
Salt
In a blender or food processor blend all ingredients and salt, to taste, until smooth, adding up to 2 tablespoons additional water, if necessary, to thin to desired consistency. Dressing keeps, covered and chilled, for 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or seafood salad.
Serving Size: 1 T.
Calories: 12
Nonstick spray coating
1 C. chopped fresh mushrooms
1/2 C. Florida Orange Juice
1/4 C. lemon juice
1 14-ounce can artichoke hearts, well-drained and chopped
2/3 C. fat-free mayonnaise dressing
1/3 C. sliced green onions
1/3 C. grated Parmesan cheese
1/4 C. diced pimiento
1 6-ounce can lump crabmeat, drained, flaked, and cartilage removed
Spray an unheated medium saucepan with nonstick coating. Heat over medium-highheat. Add mushrooms; cook and stir until tender. Remove from heat. Add orange and lemon juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento.Gently fold in crabmeat. Transfer to a 1-quart casserole. Bake, uncovered, in a 400 oven for 20 to 25 minutes or until bubbly. Cool 5 minutes. Stir before serving. Serve warm with pita chips, vegetable dippers, or assorted crackers. Makes about 3-1/2 C..
Yield: 12 servings
Calories: 55
Fat: 1g
FIber: 1g
1 15-oz. can Great Northern beans, rinsed and drained
1/4 C. water
1/2 C. plain low-fat yogurt
1/2 tsp. garlic powder or 1 T. of roasted garlic
pinch cayenne pepper
1/4 tsp. pepper
1 T. chopped fresh chives
1 T. chopped fresh parsley
1/4 tsp. dried tarragon
1/4 tsp. salt
1 T. lemon juice
Whiz the beans and garlic in a blender, adding enough water to achieve the desired consistency. Blend for 2 full minutes to make it silky-smooth. Use a spatula to scrape the mixture into a medium bowl. Stir in the yogurt, cayenne, chives, parsley, and tarragon, salt and lemon juice. Serve in a bowl surrounded by spring vegetables such as sugar snap peas, tiny radishes, baby carrots, and lightly steamed baby new potatoes.
Yield: 8 servings
Serving Size: 1/4 C.
Calories: 40
Fat: .5g
Fiber: 2g
R
oasted Garlic Tahini Carrot Dip
For the roasted carrots:
1 pound carrots, washed
4 cloves garlic, peeled
1 T. extra virgin olive oil
Freshly ground salt and pepper
For the dip:
⅓ C. tahini
2 T. lemon juice
½ tsp. cinnamon
½ tsp. ground turmeric
¼ tsp. cumin
¼ tsp. salt
Freshly ground black pepper
¼ C. roasted pistachios
⅓ C. water, plus more to thin if necessary
For garnish:
Drizzle of olive oil
Drizzle of honey or pomegranate molasses (or hot honey if you like it spicy!)
2 T. crumbled feta cheese
2 T. chopped roasted pistachios
1 T. chopped fresh parsley
For serving:
Pita chips, crackers, or toasted slices of a baguette
Preheat the oven to 400ºF. Chop carrots into 1-inch pieces (no need to be too precise since we’re blending them later!) Add the carrots and whole garlic cloves to a large sheet pan. Drizzle with 1 T. olive oil and season with salt and pepper. Toss everything together with your hands, then roast for 30 minutes or until the carrots are tender and golden brown on the edges. Add roasted carrots and garlic to a food processor with tahini, lemon juice, cinnamon, turmeric, cumin, salt, pepper, pistachios and water. Process until mostly smooth, scraping down the sides with a spatula halfway through. Taste and adjust seasonings if needed. Spoon carrot dip into a shallow bowl and use the spoon to create shallow divots on the surface for the toppings. Drizzle with olive oil and garnish with crumbled feta, chopped pistachios, parsley and a drizzle of honey.
Nonstick Cooking Spray
1/2 lb. large Mushrooms
Preheat the oven to 250 degrees. Coat a large baking sheet with cooking spray and set aside. Using a sharp knife (a mandolin or v-slicer makes this much easier), slice the mushrooms very thin, then transfer to a baking sheet, arranging the slices in a single layer. Bake uncovered for 2 1/2 – 3 hours or until crisp and completely dry.
I personally use nonstick “release” foil and don’t coat it with cooking spray. Instead I spray it ON the mushrooms once they are lined on the pan and then sprinkle them with a little salt free lemon pepper and some garlic powder.
Yield: 2 cups
Serving Size: 1/2 C.
Calories: 16
Fat: 0g
Fiber: 1g
Notes: Don’t expect to be able to pick these up and eat them like potato chips. Mushrooms have a lot of water and as you cook them it evaporates, and they shrink to 1/3 or even 1/4 of thier starting size. I use these to add a little crunch to a salad instead of croutons or maybe to top a bowl of soup.
2 C. Cooked and Drained Black Beans
4 tsp. Tomato Paste
3 T. Water
1 Clove Garlic, minced
2 tsp. Lime Juice
1/2 tsp. Ground Cumin
2 Green Onions, chopped fine
2 T. Mild Green Chili, chopped
In a food processor or blender mix the black beans, tomato paste, water, garlic, lime juice, and cumin. Whirl for 1 minute, or until it forms a smooth paste. Stir in the green onion and chilies after transferring to serving dish.
Servings: 8
Serving Size: ~ 1/4 C.
Calories: 39
Fat: 0g
Fiber: 2.9g
1 C. nonfat cottage cheese
1/3 C. nonfat buttermilk
1/4 C. crumpled blue cheese
Black pepper to taste
Combine first two ingredients in a blender or food processor and blend until smooth and creamy. If thinner consistency is desired, add more buttermilk. Stir in cheese & pepper. Cover and refrigerate.
Note: This works out to about 15-20 calories per T., depending on how much buttermilk you add. I made double the recipe, blending in 1/4 C. blue cheese with the cottage cheese to give more flavor throughout I still thought it was a little bland so I tossed in about 1/2 T. white wine vinegar, some garlic powder, extra pepper, and some chopped parsley and it was better.
3 C. Yogurt Cheese
1 16oz. Container non-fat cottage cheese, drained
1 10ox. Pkg. Frozen Spinach, thawed and squeezed dry
1 Roasted Red Bell Pepper, seeded and chopped
1 8oz Can sliced water chestnuts, drained
3 Cloves Garlic, finely chopped
6 Green Onions, chopped
1 Carrot, shredded
1 tsp. Tabasco
1 T. Capers
1 T. Basil, chopped
1 T. Oregano, chopped
1 T. Thyme, chopped
1 T. Curry Powder (if you don’t love curry, go easy on it, try half as much, its strong in this)
Juice of two lemons
Pepper
Mix all ingredients and refrigerate at least 4 hours before using. Serve with assorted fresh vegetables for dipping.
1/2 cup yogurt cheese
1/2 cup, feta cheese, crumbled
1 clove garlic, crushed (or more if you love garlic)
2-3 T. chopped fresh herbs (mint, oregano, parsley, dill, basil, or any combination
ground black pepper, to taste
Mix together in a small bowl. Cover and refrigerate overnight to allow flavors to develop. Makes one cup cheese spread. Feta and Yogurt Cheese Spread can also be formed into a cheese log or small bite-sized balls. Serve with crackers or pita bread triangles. Also good as a sandwich spread or omelet filling. It keeps at least a week in a tightly closed container in the fridge. The yogurt cheese will give up a little more liquid as the dip sits, just pour it off or stir it back in.
1/4 C. = 80 calories and 3g of fat
Note: I usually take half the dip after its been mixed and put it in the blender or food processor and whir it up very smooth and creamy, and then stir it back into the rest, gives it a softer smoother texture.
It doesn’t take 1/4 C. usually, either. I can get by with 1 or 2 T., tops for a big plate of veggies.
I can now find reduced fat feta cheese which cuts back a wee bit more on the calories and fat
Lemon Avocado Dip
1 ripe avocado, halved, seeded, and peeled
1 tablespoon lemon juice or lime juice
½ cup light dairy sour cream
1 clove garlic, minced
â…› teaspoon salt
Lemon wedge (optional)
4 medium red, yellow, and/or green sweet peppers, seeded and cut into strips
In a medium bowl, use a fork to mash avocado with lemon juice. Stir in sour cream, garlic, and salt. If desired, garnish with a lemon wedge. Serve with pepper strips. To make ahead: Prepare as directed. Cover surface of dip with plastic wrap; chill for up to 4 hours.