[CHANGES] Dips

Tue Jun 11 10:32:14 CDT 2002

Members and Friends,
Here are some dip and spread recipes that I've compiled from Weight Watcher
members. I hope they will help you take advantage of seasonal abundance of
fresh veggies. For dipping, try the 0-point vegetables jicama, zucchini, and
turnips, as well as the old standbys, carrots, celery, peppers, green
onions, broccoli, and cauliflower.

There are many low-point crackers and baked chips now available. If you live
in the Champaign-Urbana area and can stop by the World Harvest International
Market (519 E. University, C.), check out their extensive cracker
selections. The "Kavli" All Natural 5 Grain Crispbread is 3 by 5 inches and
actually calculates as 0 points for one cracker (2 = 1 point). While you are
at World Harvest, pick up some of their fresh-made hummus (chickpea spread)
or baba ganosh (eggplant spread); either one is 3 points for 1/4 cup. Both
of these are great for sandwiches. Try one in a 1-point tortilla wrap with
lettuce and tomatoes. (Tumero Homestyle Kitchen brand wraps, honey wheat
flavor, are one point. They can be found at most grocery stores, not in the
refrigerated section, but in the "ethnic" or bread section.)
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PINEAPPLE FRUIT DIP
Entire recipe = 7 points. Makes about 2 cups (about 2 points for 1/2 cup)

1 8-oz can crushed pineapple (undrained)
3/4 C. fat-free or 1% milk
1/2 C. fat-free sour cream
1 small box coconut cream pudding (sugar-free, instant)

Combine all ingredients with a mixer or in a blender. Refrigerate 1 to 2
hours. Serve with a fresh fruit plate.

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MOSTLY VEGGIE DIP/SPREAD
5 tablespoons = 1 point.
Don't leave out the hot sauce -- you can't taste it, it just provides that
zing!

1 8-oz carton fat-free cream cheese
1/2 C. finely chopped red bell pepper
2 medium celery stalks, chopped
2 large carrot
4 tsp. finely chopped or minced onion
1 tsp. dill weed
A few drops of Tabasco or hot sauce to taste

Mix together all ingredients and chill until the flavors blend (a few
hours).

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SO-SIMPLE VEGGIE DIP
2 tablespoons = 1 point
1 cup fat-free sour cream
1 packet dry Italian salad dressing mix
Variation: Substitute a package of taco seasoning for the salad dressing
mix.

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SO-SIMPLE SALSA CREAM CHEESE DIP
1/4 cup = 1 point
1 8-oz carton fat-free cream cheese
1 cup salsa

Stir cream cheese with a spoon until soft; mix in salsa until well blended.

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CREAMY TACO DIP
Make 8 1/3-cup servings. 1/3 cup = 1 point.

2 8-oz packages Philadelphia fat-free cream cheese
1 tsp. taco seasoning
1 tsp. dried parsley flakes
1 C. salsa
1/3 C. (1-1/2 oz) shredded Kraft reduced-fat cheddar cheese
1/3 cup ripe olives, chopped

In a medium bowl, stir cream cheese with a spoon until soft. Stir in taco
seasoning, parsley flakes, and salsa. Add cheddar cheese and olives. Mix
well to combine. Cover and refrigerate at least one hour.

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SEVEN LAYER DIP
Makes 8 servings. 1 serving = 1 point.

1 16-oz. can pinto beans, rinsed and drained
7 drops of red pepper sauce, or to taste
2 Tbsp. water
1 tomato, chopped
1/2 green pepper, seeded and chopped
1 C. salsa
1 C. fat-free sour cream
3/4 C. fat-free shredded cheese
10 small black olives, pitted and sliced
4 scallions, chopped

In a blender puree beans, pepper sauce, and water. Transfer mixture to a
12-inch serving plate. Spread in a thin layer on the plate, leaving a 1-inch
border. Top the bean mixture evenly with tomato, bell pepper, and salsa,
leaving another 1-inch border. Top the tomato layer with sour cream and
cheese, and sprinkle with scallions and olives.
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CHUNKY ARTICHOKE DIP
Makes 1-1/2 cups. 1/4 cup = 1 point

1/2 C. reduced-fat sour cream
1/4 C. reduced-fat cream cheese (Neufchâtel)
1/2 tsp. sugar, if desired
1 small green bell pepper, chopped (1/2 cup)
4 medium green onions, chopped (1/4 cup)
1 clove garlic, finely chopped
1 6-oz jar marinated artichoke hearts (not in oil), drained and coarsely
chopped

Blend the sour cream and cream cheese (and sugar, if used) together. Gently
mix in the pepper, green onions, garlic, and artichoke hearts.
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ROASTED GARLIC DIP
Makes 1-1/4 cup. 5 tablespoons = 4 points
This is an excellent dip for veggies.

1 large bulb garlic (yes, the entire head!)
1 C. fat-free ricotta cheese
Black pepper to taste

Preheat oven to 375 degrees. Wrap garlic in aluminum foil, set on the middle
oven rack, and roast for one hour. Remove garlic from oven and cool until it
is easy to handle. Separate the garlic head into cloves. Working over a food
processor or blender, pinch each garlic clove until the roasted flesh slips
out. Add ricotta cheese and pepper and process for about 20 seconds, until
smooth. Transfer to a serving bowl.

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CREAMY SPINACH DIP
Makes 12 servings. 1 serving = 1 point.

1 10-oz pkg. chopped spinach, thawed and drained
1-1/2 C fat-free sour cream
1 C. Kraft Miracle Whip Nonfat Dressing
1 pkg. Knorr Vegetable Soup Mix
1 8-oz can water chestnuts, drained and finely chopped
1 bunch green onions, finely chopped

Drain spinach until very dry. In medium bowl, stir together spinach, sour
cream, Miracle Whip, soup mix, water chestnuts, and green onions. Cover and
refrigerate for four hours or overnight.

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CRABMEAT DIP
Makes 1-3/4 cups or 14 servings. Per serving (2 tablespoons) = 1 point.

1 8-oz pkg. fat-free cream cheese, softened
1/4 C. fat-free sour cream
1/3 C. finely chopped onion
1 Tbsp. prepared horseradish
1-1/2 tsp. Butter Buds Sprinkles
Freshly ground black pepper, to taste
1 6-1/2-oz can crabmeat, drained, rinsed, and flaked
1 Tbsp. fresh lemon juice
1 packet 0-calorie sweetener

In a food processor, process the cream cheese until smooth. Transfer to a
medium bowl and stir in the sour cream until well blended, then add onion,
horseradish, Butter Buds, and pepper to taste. Stir in the crabmeat, lemon
juice, and sweetener. Chill 30 minutes for the flavors to blend.

Variation: For a hot dip, transfer mixture to an ovenproof container and
bake, covered, at  400 degrees for 15 minutes, or until heated through. Stir
before serving.

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HOT ARTICHOKE AND PARMESAN CHEESE DIP
Makes 12 servings at 1 point each

1 13.5-oz can artichoke hearts
3 slices Italian bread
4 Tbsp. reserved brine from artichokes
1/4 C. Kraft Miracle Whip Nonfat Dressing
1/2 C. fat-free Parmesan cheese, grated

Drain artichokes, reserving 4 Tbsp. of brine. Combine all ingredients in a
food processor and process about one minute to make a smooth paste. Spoon
into a 1-1/2-quart baking dish sprayed with nonstick spray. Bake 20 to 25
minutes at 350 degrees. If desired, broil two minutes to lightly brown.
Allow to rest 10 minutes before serving with lowfat crackers or vegetables.

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DEVILED CRAB DIP
3 tablespoons = 1 point

1-1/2 C. fat-free sour cream
2 Tbsp. spicy brown mustard
2 C. imitation crab, finely chopped
1/2 C. green onions, finely chopped
Paprika for garnish

Combine sour cream and mustard in a medium bowl. Fold in chopped imitation
crab and onions. Transfer mixture to serving dish and chill for several
hours. Prior to serving, sprinkle with paprika.

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ROASTED RED PEPPER DIP
Entire recipe = 4 points

1 (8 oz.) jar roasted red peppers, marinated in vinegar
8 oz fat-free cream cheese
1 clove garlic

Put garlic in food processor and mince. Add red peppers and process until
minced, then add cream cheese and process until smooth (or chunky, according
to your taste).

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VEGGIE DILL DIP
1-1/2 tablespoons = 1 point

16 oz. low-fat cottage cheese
3 Tbsp. fat-free milk
3/4 C. fat-free mayonnaise
1 T. dried minced onion
1 T. dried parsley flakes
1 tsp. dill weed
1 tsp. seasoned salt
1/4 tsp. garlic powder

In a blender, blend cottage cheese and milk until smooth. Stir in remaining
ingredients and mix well. Chill overnight. Serve with raw vegetables.

ENJOY!

Sandra's current schedule:
WW meetings: Tues 5:15pm, Wed 9:30am, Noon, 5:15pm, Fri 7:30am, 10am, Noon

© 2002 by Sandra Ahten
Although I am an employee of Weight Watchers, this message has no
affiliation with Weight Watchers International. I am solely responsible for
the content.