Dippity-Doo-Dah!
Curried Crab Dip
- 2 8-ounce cartons plain nonfat yogurt (without gelatin)
- 1 cup cooked crabmeat
- 2 tablespoons chopped green onions
- 1 tablespoon snipped chutney
- 1 tablespoon curry powder
- ¼ tablespoons salt
- Dash ground red pepper
- 2 tablespoons toasted sliced almonds
- Low fat crackers or Herb Crisps
Line a strainer with double thickness of cheesecloth and place over medium mixing bowl. Spoon yogurt into the strainer, cover and refrigerate overnight. Discard any liquid in the bowl; clean the bowl. In mixing bowl combine the drained yogurt, crabmeat, green onion, chutney, curry powder, salt and red pepper. Cover and chill till serving time, up to 4 hours. Place in serving bowl. Garnish with toasted almond slices. Serve with crackers.
Crunchy Vegetable Cheese Ball
- 1 cup shredded carrots
- 1 8-ounce package light cream cheese, softened
- 1 cup shredded (40% less fat) cheddar cheese
- 1 tablespoon instant minced onion
- 1 cup fresh broccoli, finely chopped
- Assorted crackers
Press shredded carrots between paper towels to remove excess moisture. Set aside. In large bowl combine cheeses and minced onion. Stir in carrots and broccoli. Cover tightly with plastic wrap. Refrigerate at least 2 hours. Shape mixture into a ball. Serve with crackers.
Vegetable Dip Verde
- 1 cup cottage cheese, 2% low fat
- 1 cup parsley sprigs, firmly packed
- ½ cup chopped green onions
- One-third cup capers drained
- 3 hard cooked eggs, peeled and quartered
- 2 garlic cloves
- 1 tablespoon lemon juice
- ¼ tablespoon salt
- ¼ tablespoon Tabasco pepper sauce
Combine all ingredients in either a blender or food processor. Cover, process until smooth. Transfer to serving bowl. Cover and refrigerate at least 1 hour. Serve with cut up fresh veggies. Makes about 1½ cups.
Chilied Bean Dip
- 1 16-ounce can kidney or pinto beans, drained and rinsed
- 2 or more tablespoons finely chopped canned or fresh green chilies of jalapeno
- peppers to taste (optional)
- 1 tablespoon vinegar
- 1 tsp chili powder, or to taste
- One-eighth tablespoons cumin
- 2 tablespoons minced onion
- 2 tablespoons minced fresh parsley
Place in the jar of a blender the beans, peppers (if used), vinegar, chili powder, and cumin. Blend the ingredients until they are smooth. Transfer the mixture to a bowl. Stir in onion and parsley and serve.
Parmesan Spinach Spread
- 1 medium onion, chopped (about ½ cup)
- ¼ cup Promise spread
- ½ of a 10-ounce package frozen chopped spinach, thawed and well drained
- 1 tablespoon dried basil, crushed
- ¼ tablespoon pepper
- Dash of red pepper
- ¼ cup Parmesan cheese
- 2 tablespoons chicken broth
- 1 tomato chopped and seeded
- Ripe olives, pitted and sliced
In sauce pan cook onion in Promise spread 5–7 minutes or until very tender, stirring occasionally. Cool slightly. Transfer to blender or food processor. Add spinach, basil and peppers. Process until smooth, stir in cheese and broth. Turn into serving bowl, cover and chill. Sprinkle with tomato and olives before serving. Serve with pita chips, bagel chips or low fat crackers. Makes ¾ cup.
Marsha’S Shrimp Dip
- 2 cups shrimp
- 8 ounces cream cheese
- 2 tablespoons dried minced onion
- ½ tablespoon Worcestershire sauce
- ½ package Good Season’s garlic
- 1 tablespoon lemon juice
- One-third cup mayonnaise
Mix all ingredients, chill and serve.
Cottage Dip
- 12 ounces low-fat cottage cheese
- 1 tablespoon salad dressing
- 1 tablespoon salad spice and herb mix
Blend till smooth. Chill. Sprinkle with parsley. Makes 1½ cups. (Recipe contributed by Kathleen Holt)
Shrimp Mold
- 1 can tomato soup
- 1 envelope Knox unflavored gelatin
- 1 8-ounce package cream cheese
- 2 cans small or broken shrimp
- 1 cup mayonnaise
- ¾ cup chopped celery
- ½ cup minced onion
Heat soup and gelatin together. Add cream cheese and beat until smooth. Add rest of ingredients, folding in the shrimp, onion, and celery. Pour into a mold and refrigerate. Serve with crackers. (Recipe contributed by Kathleen Holt)
Salmon Spread
- 1 8-ounce can red salmon, drained, flaked
- 1 8-ounce package light cream cheese
- 1 tablespoon lemon juice
- 2 tablespoons grated onion
- 1 tablespoon horseradish
- ¼ tablespoons salt
Mix ingredients together and chill 2 hours. Form into a ball and roll in chopped pecans or parsley flakes. Serve with crackers.
Veggie Dunk
- 1 cup plain low-fat yogurt
- 3 green onions, chopped
- ¼ tablespoon dill weed
- One-eighth tablespoons garlic powder
- Dash of pepper
Combine all ingredients in bowl or blender. Refrigerate several hours. Makes 1 cup of dip. Good with raw vegetables.
Super Shrimp Pate
- 1 7½ ounce can small shrimp, drained
- ½ cup butter
- 2 tablespoons lemon juice
- ½ cup lite mayonnaise
- 13 cups grated Parmesan cheese
- 3 hard cooked eggs, separated & chopped
- 1½ tablespoons horseradish
- ½ tablespoon salt
- ¼ tablespoons garlic powder
- ¼ tablespoons white pepper
- ¼ cup minced onion
- ¾ cup chopped parsley
Whip butter and lemon juice until light and fluffy. Beat in mayo, cheese, chopped egg yolks and seasons. Add finely chopped egg whites, shrimp, onion and parsley. Garnish with pieces of shrimp and parsley. Chill. Serve with crackers.
Veggie Dip
- 8 ounces mayonnaise
- 8 ounces sour cream
- ½ tablespoon dill weed
- 6 drops tabasco sauce
Combine ingredients and mix well. Refrigerate before serving. (SDS)
Veggie Dill Dip
- 8 ounces sour cream
- 8 ounces mayonnaise
- 1 tablespoon seasoned salt
- 2 tablespoons parsley
- 2 teaspoons dill
- 2 tablespoons onion fakes
Mix all ingredients together and refrigerate for at least ½ hour. Serve cold with cup up veggies. (12 servings) (SDS)
Fire-And-Ice Cream Cheese Spread
- ¼ cup fat-free cream cheese (in tub)
- ¼ cup nonfat or light sour cream
- ¼ cup apricot all-fruit spread
- ¼ tablespoon crushed red pepper flakes
- 2 tablespoons finely chopped red bell pepper
In a small mixing bowl, beat cream cheese and sour cream with an electric mixer until well blended. Spoon into a small bowl lined with plastic wrap or a 6-ounce ramekin. Press mixture slightly to get rid of any air pockets; smooth evenly with rubber scraper. Refrigerate for at least 30 minutes to firm slightly.
Meanwhile, in a small saucepan, heat fruit spread and red pepper flakes over medium heat until spread just begins to melt, about 3 minutes, stirring occasionally. Remove from heat and stir in bell pepper. Let cool to room temperature.
To serve, if using bowl, invert mixture onto a serving plat, remove plastic wrap, and spoon apricot mixture on top. If using ramekin, top cream cheese mixture with apricot mixture. (4 servings; 3 tablespoons per serving) Serving suggestion: Serve with fat-free cracked-pepper crackers and fresh pear slices arranged decoratively around the apricot-domed cream cheese mixture. Note: brush lemon juice or pineapple juice on pear slices to prevent discoloration. (AHA)
Vegetable Dip
- 8 ounces sour cream
- 2 tablespoons Miracle Whip
- 2 tablespoons minced onion
- 2 tablespoons Beau Monde seasoning
Mix all together. Refrigerate overnight and serve the next day. (SDS)
Spinach Dip In A Bread Bowl
- 2 cups (16 ounces) sour cream
- 1 envelope (1-ounce) ranch salad dressing mix
- 1 package (10-ounce) frozen chopped spinach, thawed and well drained
- ¼ cup chopped onion
- ¾ tablespoon dried basil
- ½ tablespoon dried oregano
- 1 round loaf of bread (1 pound)
- raw vegetables
In a bowl, combine sour cream, dressing mix, spinach, onion, basil, and oregano. Chill for at least 1 hour. Cut a 1½-inch slice of the top of the loaf, set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces. Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately. (10–15 servings) (SDS)
Fat-Free Vegetable Dip
- 8 ounces fat-free cream cheese, softened
- ½ cup fat free cottage cheese
- ½ teaspoon garlic powder
- 1 carrot, diced
- ½ green pepper, diced
- 1 onion, diced
- 1 celery rib, diced
- 2 tablespoons parsley flakes
Place cream cheese and cottage cheese in blender, cover and blend on high for 30 seconds. Add remaining ingredients to cheese mixture. Blend on high for 2 minutes. Scrape sides occasionally. Chill for one hour. Serve with fresh vegetables. Makes 3 cups. (SDS)
Fat-Free Spicy Snack Dip
- 1 cup fat-free sour cream
- ½ tablespoon A-1 sauce
- 1 tablespoon dehydrated onions
- 1 tablespoon barbecue sauce
- 1 tablespoon soy sauce
- ¼ tablespoons minced garlic
- 1 tablespoon dehydrated peppers
- 15 drops red hot sauce
In a large bowl, combine all ingredients. With electric mixer on high speed, mix until creamy. Refrigerate for an hour before serving. Serve with fat free crackers or fat free chips. Makes about 1 cup. (SDS)
Pizza Dip
- 8-ounce package cream cheese
- ½ cup sour cream
- ¼ tablespoon oregano
- ¼ tablespoon garlic powder
- ½ cup pizza sauce
- ¼ cup pepperoni
- ¼ cup onions
- ¼ cup green peppers
- ½ cup mozzarella cheese, shredded
Mix together the cream cheese, sour cream, oregano, and garlic powder. Spread mixture into a 9-inch pie plate. Pour the pizza sauce on top of the cheese mixture. Add the pepperoni, onions, green peppers and any other toppings your heart desires. Cook in a 350 degree oven for 10 minutes. Add the mozzarella cheese and cook for an additional 5 minutes, or until cheese is melted. (Can also cook it in the microwave.) Serve hot with crackers for dipping. (SDS)