Dips

ChubbyBunny

Someone was asking for some dip recipes the other day... wasn't positive what kind exactly.

Fresh Herb Dip



Ingredients:
3/4 cup fat-free mayonnaise
3/4 cup reduced-fat sour cream
1/4 cup minced fresh parsley
1/4 cup minced fresh chives
2 tablespoons minced fresh tarragon
1 tablespoon lemon juice
2 teaspoons minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
Assorted fresh vegetables

Directions:
In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Serve with fresh vegetables.

Yield: 1-3/4 cups.

Nutrition Facts
One serving: 2 tablespoons dip (calculated without vegetables) Calories: 27 Fat: 0 g Saturated Fat: 0 g Cholesterol: 4 mg Sodium: 135 mg Carbohydrate: 5 g Fiber: 0 g Protein: 1 g


Pretzel Mustard Dip



Ingredients:
1/4 cup mayonnaise
1/4 cup prepared yellow or Dijon mustard
2 tablespoons finely chopped onion
1 tablespoon ranch salad dressing mix
2-1/4 teaspoons prepared horseradish
Pretzels
Directions:
In a large bowl, combine the mayonnaise, mustard, onion, salad dressing mix and horseradish. Cover and refrigerate for at least 30 minutes. Serve with pretzels.

Yield: about 1/2 cup. (SERVINGS: 4)

Nutrition Facts
One serving: One 2-tablespoon serving of dip (prepared with fat-free mayonnaise and calculated without pretzels) Calories: 30 Fat: 1 g Saturated Fat: 0 g Cholesterol: 2 mg Sodium: 415 mg Carbohydrate: 5 g Fiber: 1 g Protein: 1 g


Herb Mix for Dipping Oil



Ingredients:
1 tablespoon dried minced garlic
1 tablespoon dried rosemary, crushed
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
ADDITIONAL INGREDIENTS (for each batch):
1 tablespoon water
1/2 cup olive oil
1 French bread baguette (10-1/2 ounces)

Directions:
In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 3 batches (1/4 cup total).

To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add oil and stir. Serve with bread.

Yield: 1/2 cup per batch. (SERVINGS: 24)

*Have to check Nutrition Info when at home!


Hot Crab Dip



Ingredients:
1/2 cup milk
1/3 cup salsa
3 packages (8 ounces each) cream cheese, cubed
2 packages (8 ounces each) imitation crabmeat, flaked
1 cup thinly sliced green onions
1 can (4 ounces) chopped green chilies
Assorted crackers

Directions:
In a small bowl, combine milk and salsa. Transfer to a greased 3-qt. slow cooker. Stir in cream cheese, crab, onions and chilies. Cover and cook on low for 3-4 hours, stirring every 30 minutes. Serve with crackers.

Yield: about 5 cups. (SERVINGS: 20)

Nutrition Facts
One serving: One 1/4-cup serving (prepared with fat-free milk and reduced-fat cream cheese; calculated without crackers) Calories: 112 Fat: 7 g Saturated Fat: 5 g Cholesterol: 27 mg Sodium: 315 mg Carbohydrate: 5 g Fiber: 0 g Protein: 6 g Diabetic Exchange: 1 lean meat, 1 vegetable.

ChubbyBunny

Someone was asking for some dip recipes the other day... wasn't positive what kind exactly.

Fresh Herb Dip



Ingredients:
3/4 cup fat-free mayonnaise
3/4 cup reduced-fat sour cream
1/4 cup minced fresh parsley
1/4 cup minced fresh chives
2 tablespoons minced fresh tarragon
1 tablespoon lemon juice
2 teaspoons minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
Assorted fresh vegetables

Directions:
In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Serve with fresh vegetables.

Yield: 1-3/4 cups.

Nutrition Facts
One serving: 2 tablespoons dip (calculated without vegetables) Calories: 27 Fat: 0 g Saturated Fat: 0 g Cholesterol: 4 mg Sodium: 135 mg Carbohydrate: 5 g Fiber: 0 g Protein: 1 g


Pretzel Mustard Dip



Ingredients:
1/4 cup mayonnaise
1/4 cup prepared yellow or Dijon mustard
2 tablespoons finely chopped onion
1 tablespoon ranch salad dressing mix
2-1/4 teaspoons prepared horseradish
Pretzels
Directions:
In a large bowl, combine the mayonnaise, mustard, onion, salad dressing mix and horseradish. Cover and refrigerate for at least 30 minutes. Serve with pretzels.

Yield: about 1/2 cup. (SERVINGS: 4)

Nutrition Facts
One serving: One 2-tablespoon serving of dip (prepared with fat-free mayonnaise and calculated without pretzels) Calories: 30 Fat: 1 g Saturated Fat: 0 g Cholesterol: 2 mg Sodium: 415 mg Carbohydrate: 5 g Fiber: 1 g Protein: 1 g


Herb Mix for Dipping Oil



Ingredients:
1 tablespoon dried minced garlic
1 tablespoon dried rosemary, crushed
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
ADDITIONAL INGREDIENTS (for each batch):
1 tablespoon water
1/2 cup olive oil
1 French bread baguette (10-1/2 ounces)

Directions:
In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 3 batches (1/4 cup total).

To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add oil and stir. Serve with bread.

Yield: 1/2 cup per batch. (SERVINGS: 24)

*Have to check Nutrition Info when at home!


Hot Crab Dip



Ingredients:
1/2 cup milk
1/3 cup salsa
3 packages (8 ounces each) cream cheese, cubed
2 packages (8 ounces each) imitation crabmeat, flaked
1 cup thinly sliced green onions
1 can (4 ounces) chopped green chilies
Assorted crackers

Directions:
In a small bowl, combine milk and salsa. Transfer to a greased 3-qt. slow cooker. Stir in cream cheese, crab, onions and chilies. Cover and cook on low for 3-4 hours, stirring every 30 minutes. Serve with crackers.

Yield: about 5 cups. (SERVINGS: 20)

Nutrition Facts
One serving: One 1/4-cup serving (prepared with fat-free milk and reduced-fat cream cheese; calculated without crackers) Calories: 112 Fat: 7 g Saturated Fat: 5 g Cholesterol: 27 mg Sodium: 315 mg Carbohydrate: 5 g Fiber: 0 g Protein: 6 g Diabetic Exchange: 1 lean meat, 1 vegetable.

BxMom