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| | From:  jackiendaisy (Original Message) | Sent: 8/26/2004 3:02 AM |
Herbed Bagel Chips
Yields: 3 dozen chips
Ingredients:
- 9 (1-ounce) frozen mini-bagels, thawed
- butter-flavored vegetable cooking spray
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1/8 teaspoon ground red pepper
Cut each bagel crosswise into 4 slices. Place slices, cut sides up, in a single layer on a baking sheet. Lightly coat tops with cooking spray. Combine Italian seasoning and next 3 ingredients; sprinkle evenly over bagels.
Bake at 375 degrees F for 12 minutes or until crisp.
Nutrition information: Per chip: Calories 22 (12 percent from fat), Cholesterol 0 mg, Sodium 25 mg | |
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Aztec Pyramid Avocado Dip
Serves: 18
Ingredients:
- 3 avocados, pitted and peeled
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1 (8-oz.) package cream cheese, softened
- 1 (16-oz.) container sour cream
- 1 packet taco seasoning mix
- 2 cups Shredded Cheddar Cheese
- 3 cups chopped tomatoes
- 5 green onions, sliced
- 1/2 cup sliced black olives
Mash avocados and blend in lemon juice and salt, mixing well. Spread evenly in a bowl or on a serving plate to the edges.
Beat cream cheese with an electric mixer until smooth and creamy. Stir in sour cream and taco seasoning mix, blending well. Spread over the avocado layer. Sprinkle with cheddar cheese, tomatoes, green onions and black olives. Keep refrigerated until serving time. Serve with tortilla chips.
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Bleu Cheese-Walnut Dip
Yields: 2 cups
Ingredients:
- 1/2 cup light process cream cheese product
- 1/4 cup (1 ounce) crumbled bleu cheese
- 1 12-ounce carton 1% low-fat cottage cheese
- 2 tablespoons brandy
- 2 tablespoons finely chopped walnuts, toasted
Add first 3 ingredients to food processor bowl. Process 1 minute or until smooth, scraping sides of bowl once. Add brandy; process 20 seconds or until well blended.
Spoon mixture into a bowl; stir in walnuts. Serve with fresh fruit for dipping, such as sliced apples or pears.
Nutrition information: Per tablespoon: Calories 23 (47% from fat), Cholesterol 3 mg, Sodium 75 mg
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Chile Con Queso
Yields: 2 1/2 cups
Ingredients:
Preheat the oven to 350 degrees. To prepare the Chile con Queso, mix the cheese and Roasted Jalapeno Salsa in a cazuela or an ovenproof serving dish and bake until the cheese has melted, about 10 minutes. Serve immediately. | |
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Clam And Olive Dip
Serves: 6
Ingredients:
- 1 - 8 oz can Black olives, drained chopped
- 1 can Chopped or minced clams, -drained
- 1 pt Sour cream
- 1 tsp.Salt
- 1 tsp. Powdered garlic
- 1 tsp. Dried Parsley
- 1/2 tsp. Cayenne pepper
Mix together all the ingredients, stir, and chill for 2 hours before serving. | |
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Clam Dip
Serves: 4
Ingredients:
- 10 oz Clams, chopped or diced
- 6 oz Philadelphia Cream Cheese
- 1 tsp Lemon Juice
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1 tsp Worcestershire sauce
- 1 large Garlic clove (pressed)
- 1 dash Tabasco sauce
Blend all ingredients together. Let set for 2 hours before serving. | |
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Crab Dip
Serves: 6
Ingredients:
- 1 - 8 oz pkg cream cheese
- 1 dash Tabasco sauce
- 1 Stick butter
- 1/2 tsp Garlic powder
- 1 lb White crabmeat
- 1/4 tsp White pepper
- 1 small onion, finely chopped
In a double boiler, melt the cream cheese and butter. Add the crabmeat and seasonings. Serve in a chafing dish to keep warm. Good with dip-size corn chips, in pastry shells, or crackers.
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Greek Garlic Dip
Yields: 3 cups (750 ml)
Ingredients:
- 6 slices whole wheat or white bread, crusts removed
- 1/2 cup (125 ml) mashed potatoes
- 7 cloves garlic, peeled
- 1/2 cup (125 ml) chopped walnuts or almonds
- 1 cup (250 ml) extra virgin olive oil
- 1/2 cup (125 ml) lemon juice (or to taste)
- Salt and freshly ground pepper to taste
Soak the bread in water, then squeeze it to remove as much water as possible. Combine it with the potatoes, garlic, and nuts in an electric food processor and process until it becomes a smooth paste. With the processor running, add the olive oil in a thin stream. Add the lemon juice, salt, and pepper to taste. Serve with pita bread and/or raw vegetables for dipping.
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Greek Garlic Dip
Yields: 3 cups (750 ml)
Ingredients:
- 6 slices whole wheat or white bread, crusts removed
- 1/2 cup (125 ml) mashed potatoes
- 7 cloves garlic, peeled
- 1/2 cup (125 ml) chopped walnuts or almonds
- 1 cup (250 ml) extra virgin olive oil
- 1/2 cup (125 ml) lemon juice (or to taste)
- Salt and freshly ground pepper to taste
Soak the bread in water, then squeeze it to remove as much water as possible. Combine it with the potatoes, garlic, and nuts in an electric food processor and process until it becomes a smooth paste. With the processor running, add the olive oil in a thin stream. Add the lemon juice, salt, and pepper to taste. Serve with pita bread and/or raw vegetables for dipping.
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Spinach Dip
Serves: 4
Ingredients:
- 1 pkg Frozen Spinach *
- 1 cup Mayonnaise
- 1 - 4 oz can Water Chestnuts, drained and chopped
- 8 oz Sour Cream
- 1 pkg Knorr Vegetable Soup Mix
Mix all ingredients and place in a sealed container. Refrigerate for 2 days. | |
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