1/4 c chopped onion
1 tbs butter
1 (8 oz) pkg cream cheese
1 c milk
1 (4 oz) can mushrooms, drained
2 1/2 oz smoked dried beef, chopped
1/4 c parmesan cheese
2 tsp chopped parsley
Saute onion in butter. Add cream cheese and milk; stir over LOW heat until cream cheese melts. Stir in rest of ingredients
1 (8 oz) pkg cream cheese, softened
1 (7 oz) can king crab
1/8 tsp garlic powder OR 1 clove garlic
1/2 c mayo
1 tsp minced onion OR 1 tsp onion juice
1 tsp dry mustard
1 tsp 10x sugar
pinch of salt
white wine
Combne ingredients and melt over LOW heat. Mix until smooth. Add 2 tbs white wine before serving. Lower heat; keep warm for serving. An electric fondue pot could be used for making this dip. Use potato chips or dried bread cubes as dippers.
1 lb jumbo lump crabmeat, picked free of any broken shells
1 c grated pepper jack cheese
3/4 c mayonnaise
1/4 c freshly grated parmesan
1/4 c minced green onions (optional)
4-5 cloves roasted garlic, OR 2 cloves garlic, minced
3 tbs Worcestershire sauce
2 tbs fresh lemon OR lime juice
1 tsp tabasco sauce
1/2 tsp dry mustard
salt and pepper
Preheat the oven to 325 degrees. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.
Yields 4 cups
1 (10 oz) box frozen, chopped spinach
3/4 c low-fat mayonnaise
1/2 c grated parmesan cheese
1 (14 oz) can artichoke hearts, rinsed and drained, finely chopped
2 scallions, finely chopped
1/2 tsp kosher salt OR coarse sea salt (optional)
Preheat the oven to 350 degrees.
Microwave the frozen spinach according to pkg directions. Squeeze out a majority of the water with paper towels or cheesecloth. Set aside.
In a med bowl, mix together the mayonnaise and cheese. Stir in the spinach, artichoke hearts, scallions, and salt, if desired. Mix thoroughly.
Spoon the mixture into a small casserole dish and bake for 25 minutes.
12 servings 50 calories per serving
1/2 c green olives
3/4 c black olives
2 cloves garlic, peeled
1 tbs capers (optional)
2 tbs lemon juice
2 tbs olive oil
1/4 tsp dried oregano
1/4 tsp ground black pepper
Process all ingredients in a food processor until almost smooth.
1/2 med white onion, peeled and diced
1 tsp olive oil
1 (15 oz) can chickpeas, drained and rinsed
11/2 c prepared hummus
1/2 med cucumber, chopped
2 med roma tomatoes, diced
1/4 med red onion, peeled and diced
1/4 c pepperoncini peppers, sliced
1/4 c Kalamata olives, sliced
1/4 c feta cheese crumbles
In a small skillet, saute onion in olive oil over med heat until caramelized, about 5 minutes. Add chickpeas, heating another 2-3 minutes.
Meanwhile, spread hummus evenly over the bottom of a circular serving dish. Top with sautéed onion and chickpeas.
Layer remaining ingredients and refrigerate before serving.
8 servings
1 c plain, nonfat greek yogurt
1 c low-fat cream cheese
1 tbs honey
1/2 c unsweetened applesauce OR homemade cinnamon applesauce
2 tbs brown sugar
1/2 tsp cinnamon
1 tbs ground flaxseed
Combine all ingredients in a food processor and blend until smooth. Refrigerate 1 hour before serving.
6 servings
1 c cottage cheese
2 tbs grated parmesan cheese
1 tbs garlic powder
2 tbs dried onion flakes
1 tsp sea salt
1/2 tsp ground black pepper
Add all ingredients together in a med bowl. Spoon into a food processor and pulse several times until cottage cheese is smooth.
Refrigerate at least 1 hour before serving
2 servings
4 med avocados
1 med red onion, peeled and finely chopped
1 med serrano pepper, finely chopped
3 med roma tomatoes, diced
1/2 c chopped fresh cilantro
juice of 1 med lime
1/2 tsp salt
1/2 tsp ground black pepper
1 c loosely packed dried cranberries OR pomegranate seeds (optional)
Mash avocados in a med bowl. Add the next 7 ingredients, mixing well.
Add dried cranberries and refrigerate about 1 hour prior to serving.
Serves 8-10
1 (8 oz) block cream cheese
1/2 cup mayonnaise
1/4 cup evaporated milk
1/2 cup parmesan cheese, grated
1 tbs prepared horseradish
2 (6 oz) cans crab meat, drained
1/4 cup scallions, thinly sliced
1 tbs Worcestershire sauce
1 tsp paprika
1 tsp salt
1/2 tsp ground pepper
place all ingredients in a slow cooker. mix thoroughly.
cook on low for 4-6 hours.
serve with crackers, chips or sliced vegetables.
12 servings
