DIPS WITH MEAT/SEAFOOD
Hot Crab Dip
1 3 oz. package cream cheese, softened
1/2 c. low fat mayonnaise
1/4 c. white onion, minced
1 6 oz. can crabmeat, drained
1 T. lemon juice
1/8 t. hot pepper sauce
Preheat oven to 325 degrees. Beat cream cheese until smooth. Stir in
remaining ingredients. Spoon into small oven-safe dish. Bake, covered, for
25 minutes or until bubbly. Makes 1 c.
Bacon-Cheddar Ranch Dip
1 16 oz. container (2 c.) reduced fat sour cream
1 1 oz. packet Hidden Valley Original Ranch Dip mix
1/2 c. or 4 oz. Cheddar cheese, shredded
1/4 c. crisply cooked bacon, crumbled
potato chips or corn chips for dipping
Combine sour cream and dip mix. Stir in cheese and bacon. Garnish as
desired. Chill at least 1 hour or longer. Serve with chips. Makes about 3 c.
Spicy Cheese Dip
1/2 roll Bob Evans mild sausage
1/2 c. medium or hot salsa
27 oz. mild Cheddar cheese, cubed
1 bag tortilla chips
In medium skillet, over medium heat, crumble and brown sausage until
fully cooked. Drain on paper towels. Add sausage, salsa and cheese to pan.
Stir over medium heat until all cheese has melted and is well combined.
Serve warm with tortilla chips. Serves 10.
Shrimp Louis Dip
1 c. low fat mayonnaise
1/3 c green pepper, finely chopped
2 c. shrimp, deveined, cooked, cooled
1 T. horseradish
1/4 c. chili powder
1 c. low fat sour cream
In medium bowl, stir all ingredients until well combined. Cover and
refrigerate for 1 hour or longer for flavors to blend. Makes 3 c.
Horseradish Bacon Dip
1 c. low fat mayonnaise
1 c. low fat sour cream
1/4 c. horseradish, drained
1/4 c. bacon bits
In medium bowl, combine all ingredients. Cover and refrigerate for 1
hour or over night. Makes about 2 1/2 c.
Guacamole
1 avocado, peeled, chopped
1 T. white onion, finely chopped
1 garlic clove, minced
1 t. lemon juice
1 t. extra virgin olive oil
Add all ingredients to a food processor. Process until smooth. Cover and
refrigerate until ready to serve. Serves 2 to 4.
Creamy Garlic Salsa Dip
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
16 oz. low fat sour cream
1/2 c. your favorite prepared salsa
In medium bowl, combine all ingredients. Chill if desired before serving.
Makes 2 1/2 c.
Ultimate Hummus
3 medium garlic cloves, chopped
3 15 1/2 oz. cans garbanzo beans, rinsed, drained
2/3 c. Tahini sesame seed paste
1/2 c. good extra virgin olive oil
1/3 c. warm water
1 t. ground cumin
1/4 c. lemon juice
In food processor, add garlic and pulse until minced. Add garbanzo beans
and pulse until roughly chopped. Add tahini, oil, water, cumin and half the
lemon juice. Process until pureed but still a little coarse, about 1 minute.
Adjust taste of cumin and lemon juice if desired. Pulse for 1 more minute.
Transfer to container and refrigerate until ready to use. Serve with pita.
Creamy Dill Dipping Sauce
1/2 c. low fat sour cream
1/4 c. low fat mayonnaise
2 T. fresh dill, chopped
1 t. fresh lemon juice
Combine all ingredients in small bowl. Cover and refrigerate for at least 2
hours for flavors to develop.
Green Onion Dip
1 c. low fat mayonnaise
1 c. low fat sour cream
1/2 c. green onions, sliced
1/2 c. parsley sprigs
1 t. Dijon mustard
1 garlic clove, chopped
In food processor, blend all ingredients until smooth. Cover and chill for
1 hour or longer. Makes about 2 1/2 c.
Ranch Dip
1/3 c. low fat mayonnaise
1/2 c. buttermilk
2 t. apple cider vinegar
1 T. white onion, minced
1/2 t. garlic, minced
Place all ingredients in a medium-size bowl. Whisk until smooth. Cover
and chill for 1 hour or longer. Makes about 1 1/3 c.
Nutritional information per tablespoon: 21 cal, 77% fat cal, 2 g total fat, 0 g
sat fat, 0 mg chol, 1 g carb, 0 g protein, 0 g fiber, 77 mg sodium.
Cheddar Horseradish Dip
1/2 c. shredded smoked Cheddar cheese
2 1/2 or 3 T. horseradish, well-drained
1/3 c. low fat mayonnaise
In medium-sized bowl, mix all ingredients well. Refrigerate for 1 hour or
more for flavors to blend. Makes about 1 c.
Zesty Pretzel Dip
1/2 c. French's Spicy Brown Mustard
1/2 c. wild flower honey
Combine mustard and honey in a small bowl. Can serve immediately with
pretzels, chips or cheese cubes. Makes 1 c.
Jarlsberg Cheese Spread
3 T. chopped sweet white onion
1 large pinch of chives
2/3 c. low fat mayonnaise, maybe a little more, if desired.
Mix well. Allow to marinate for 1 hour or longer before serving.