Pico De Gallo – Weight Watcher friendly

Pico De Gallo

recipe credit: jessica hyle

1 pound beefsteak tomatoes (4-6)
1 head of cabbage
2-4 (4.5 oz) jalapenos
1 bunch cilantro, chopped
1 onion ( red or white)
a couple squeezes of lime or lemon juice
minced garlic, 2-3 cloves
salt & pepper to taste

Chop tomatoes then place in colander and drain juice while fixing rest of items.
Cut cabbage in quarters and chop each quarter separately and place in large bowl.
Cut jalapeno’s in small pieces. Leave seeds for more heat.
Add each item and as you do, squirt lime juice and mix.

Only about 1 point per serving. Yum!

7 Layer Taco Dip

7 Layer Taco Dip
Recipe courtesy Kristen Cherry

1-can refried beans
1-cup sour cream
1-cup Miracle Whip
1-pkg taco seasoning
*1 pouch of Guacamole
diced tomatoes
1-small can sliced black olives
grated cheddar cheese

Mix Miracle whip, sour cream and taco seasoning in med bowl. In 8×8 pan, or something similar, layer ingredients as follows:
refried beans
guacamole
Miracle Whip & sour cream mixture
cheese
tomatoes
black olives

Serve with tortilla chips!

*I use the already prepared guac you can find in the produce section. I don’t remeber the name of it, but it’s two sealed packages and I think it says original guacamole or something like that.

Hot Crab, Spinach and Artichoke Dip

Hot Crab, Spinach and Artichoke Dip
Serves 4 as an appetizer

You will need:

* 1 tablespoon butter
* 3 1/2 cups loosely packed baby spinach leaves, coarsely chopped
* 1 cup coarsely chopped artichoke hearts
* 4 ounces cream cheese, softened and cut into cubes
* 1/2 cup freshly grated Parmesan cheese, divided
* 6 ounces fresh dungeness crab meat, picked over for shells (you can substitute a 6oz can of crab meat)

1. Preheat oven to 350 degrees.
2. In a small skillet melt butter over medium heat. Once butter melts add spinach and cook just until spinach wilts, about 2 minutes. Transfer to a mixing bowl.
3. To the spinach add artichoke hearts, cream cheese, 1/4 cup Parmesan cheese and crab meat. Stir to combine.
4. Butter a small casserole dish, spoon mixture into the dish. Bake for 15 minutes.
5. Remove from the oven, stir and sprinkle with remaining Parmesan cheese. Turn on the broiler and cook for 3-5 minutes or until top is browned and edges are bubbly.
6. Allow to cool slightly and serve with tortilla chips.

Blue Cheese Dip with Carmelized Onions

Blue Cheese Dip with Caramelized Onions
Adapted from Cuisine at Home

2 cups yellow onion, chopped
1 Tablespoon olive oil
Pinch of sugar
Pinch of salt
1 Tablespoon Port
4 oz. blue cheese, crumbled (about 2/3 cup)
6 oz. plain lowfat or nonfat yogurt
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
Juice of 1/2 a lemon
2 Tablespoons scallions, chopped
Salt and cayenne to taste

Caramelize onion in olive oil with sugar and salt in a heavy skillet over medium low-heat. Stir occasionally to prevent scorching, but do not stir too often. They will brown better if left alone. After 5 minutes of cooking, cover the pan (the lid keeps moisture inside so the onions won’t burn easily). Cook until brown and very soft, 20-25 minutes. Stir in the port, scraping up any brown residue left on the bottom of the pan; cool onions slightly.

Blend cheese, yogurt, mayonnaise, Worcestershire and lemon juice in a bowl.

Add cooled onions, scallions, salt and cayenne to taste; stir to blend. Cover and chill at least 2 hours but 24 hours is preferred. The dip really changes flavor over that time. Serve with potato chips.

Sun-Dried Tomato Dip

Sun-Dried Tomato Dip
Adapted from Cuisine at Home

8 oz. cream cheese, room temperature
6 oz. plain, lowfat or nonfat yogurt
1/4 cup sour cream
3/4 cup oil packed sun-dried tomatoes, drained
1/3 cup shallots, coarsely chopped
1 Tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon kosher salt
1/3 cup fresh parsley, finely chopped
1 Tablespoon minced fresh tarragon
Bread or bagel chips

Blend cream cheese, yogurt, sour cream, tomatoes, shallots, lemon juice, zest and salt in a food processor until smooth.

Fold in parsley and tarragon, then chill for at least 1 hour.

Creamy Artichoke Dip

Creamy Artichoke Dip

recipe credit: Best Foods
**can easily be doubled**

1 can (14oz) artichoke hearts, drained & chopped
1 cup Best Foods Mayo
1 cup grated Parmesan cheese
1 clove garlic, finely chopped (I usually add 2-3 depending on how garlicky you like things)

Combine all ingredients. Bake uncovered at 350 for 25 minutes or until heated through.
Serve with chunks of crusty bread!

Tropical Fruit Dip

Tropical Fruit Dip

1/2 c. sour cream
1 c. milk
1 small pkg. instant french vanilla pudding
1 8-oz. can crushed pineapple, undrained
1/3 c. coconut

Blend sour cream, milk and pudding together until smooth. Fold in pineapple and coconut. Refrigerate a couple hours or overnight. Cut up fresh fruit & serve.

Recipe credit

Simple, but yummy Dip

1 small red onion, diced small
3-4 roma tomatoes, diced
1 can minced, black olives
1 jar marinated artichokes, large chop (add marinade also)
fresh garlic – to taste
Salt and Pepper to taste
Fresh Basil – chopped small
A drizzle of EVOO is nice to add also, but not required

Gently mix and serve on toasted bagette slices or use corn chip dippers on the side

Hot Sweet Onion Dip

Ingredients:
1 (4 ounce) package of cream cheese (softened)
1/2 cup mayonnaise
1/2 cup parmigiano reggiano (grated)
1/2 cup sweet onion (chopped)
pepper to taste

Directions:
1. Mix everything and place it in a baking dish.
2. Bake in a preheated 350F oven until the top is nice and browned, about 30-50 minutes.

Recipe Credit

Cowboy Caviar

2 Tbsp Red wine vinegar or Seasoned Rice Vinegar
1 tsp oil
Garlic salt to taste (I like to substitute 1 – 2 cloves fresh chopped garlic)
salt & pepper to taste

Mix:

2 avocados, chopped
2-3 Roma tomatoes, chopped
handful of cilantro, chopped
1 can of corn, drained
1 can of black beans, drained
1 can of chopped olives

Add the dressing to the “mix” and serve with tortilla chips! YUMMO!

recipe credit