Appetizers and Beverages - Several dip recipes




View Full Version : Several dip recipes


Kelly_S
08-03-1999, 11:06 PM
* Exported from MasterCook *

Honey Mustard Dressing/Dipping Sauce - 2 or 7 points

Recipe By : Unknown, Adapted
Serving Size : 8 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Miracle Whip® Free
4 teaspoons sugar
4 tablespoons cider vinegar
6 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons soy sauce, low sodium

1. Mix all ingredients together.

Calories: 92.6
Fat grams: 0.2
Fiber grams: 0.1

W/W Points: 2

IF YOU USE REGULAR MAYONAISSE THE FOLLOWING APPLY:

Calories: 259.7
Fat grams: 23.5
Fiber grams: 0.1

W/W Points: 7

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NOTES : Original adapted recipe called for non-fat mayonaisse and sugar.


SueC
08-14-1999, 07:15 PM
* Exported from MasterCook *

Armenian Eggplant Spread - 0 or 1 point

Recipe By :Eating Well, October, 1992
Serving Size : 10 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound eggplant
1 package tomatoes
3 each scallions
1 tablespoon cilantro -- chopped
2 teaspoons hot chili pepper -- minced
1 clove garlic -- minced
1/2 teaspoon salt

Preheat oven to 425 degrees F. Prick eggplants all over, place on a baking sheet and roast until the skin has blackened and the flesh is soft, about 20 minutes for baby eggplants or 30 minutes for a large eggplant. Let stand until cool enough to handle. Remove skin and place the flesh in a food processor. Puree and transfer to a bowl. (The eggplant puree can be prepared ahead and stored, covered, in the refrigerator, for up to 2 days.)
Stir in tomatoes, scallions, cilantro, chili peppers, garlic and salt. Taste and adjust seasonings. Serve within 1 hour.
NI: Calories 2; Fat 0; Fiber (according to MasterCook) 1
NI: Whole Recipe - Calories 148; Fat 1; Fiber 12

Yield:
"3 cups"

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Per serving: 15 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 110mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0

SueC
08-14-1999, 07:19 PM
* Exported from MasterCook *

Bean and Roasted Pepper Dip - 1 point

Recipe By :WW The Secrets of Success, Fall/Winter, 1997
Serving Size : 10 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon extra virgin olive oil
1 cup onion -- chopped
2 tablespoons fresh basil -- chopped
15 ounces pinto beans, canned
3/4 cup roasted red pepper -- thinly sliced

Heat olive oil in a medium nonstick skillet over medium heat. Add chopped onion, and saute 4 minutes or until tender. Add basil and pinto beans; cook over low heat 5 minutes, stirring frequently. Partially mash beans. Stir in bell pepper. If you wish, serve with pita wedges (cut each round into 8 wedges) that have been baked in a 300 degree F oven for 200 minutes or until crisp. (1 additional point for 8 wedges).
NI: Calories 66; fat 0.7 gm; fiber 1.6 gram
Submitted to REG 6 by Suzanne C.

Yield:
"2 1/2 cups"

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Per serving: 45 Calories (kcal); 1g Total Fat; (12% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 178mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0


Kelly_S
08-31-1999, 01:26 AM
* Exported from MasterCook *

Chili Con Queso Dip - 1 Points

Recipe By : Cooking Light
Serving Size : 14 Preparation Time :0:00
Categories : Sauces And Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 1/2 ounces canned tomatoes -- diced/undrained
10 ounces canned tomatoes -- w/chiles/undrained
1 teaspoon olive oil
1/2 cup onion -- chopped
2 cloves garlic -- minced
8 ounces fat-free cream cheese
1 teaspoon chili powder
6 ounces Velveeta® Light
cilantro -- optional

1. Drain tomatoes and tomatoes with chiles in a colander over a bowl,
reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.

2. Heat oil in a medium saucepan over medium heat. Add onion and
garlic; saute 4 minutes. Add cream cheese; cook until cheese melts,
stirring constantly.

3. Add tomatoes, reserved liquid, and chili powder; bring to a boil.

4. Add processed cheese; reduce heat and simmer 3 minutes or until
cheese melts, stirring constantly.

5. Garnish with cilantro if desired.

Calories: 57.4
Fat grams: 2.0
Fiber grams: 0.7

W/W Points: 1


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Serving Ideas : Makes 14 1/4-cup servings.

NOTES : Original recipe provided the following nutrtional information
based on light processed cheese: 63 Calories/1.7 Fat Grams/0.3 Fiber
Grams.

Kelly_S
09-07-1999, 10:55 PM
* Exported from MasterCook *

Artichoke and Tomato Dip - 0 Points

Recipe By : Posted by Mattsgirl in W/W Forum
Serving Size : 8 Preparation Time :0:00
Categories : Sauces And Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces diced tomatoes with Italian Seasonings
1 can artichokes -- drained
fresh lemon juice -- to taste
fresh garlic -- to taste
salt and pepper -- to taste

1. Place tomatoes in bowl.

2. Chop artichokes. Add to tomatoes.

3. Add lemon juice, garlic and salt and pepper to taste.

4. Place in refrigerator until chilled.

Calories: 40
Fat grams: 0.0
Fiber grams: 8.2

W/W Points: 0 (all veggies and free items)

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NOTES : Original posted stated, "I like to use it on french bread baguette.
You can toast them and have 3 1/2 in thick slices with the dip for 1point.
Yum!! Or if you like use with baked tostitoes or what ever you like. "

Joy
09-11-1999, 06:12 AM
* Exported from MasterCook II *

Hummus (Home-Made)

Recipe By : Donna Nicoletti
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chickpeas -- dry
5 cups water
6 bay leaves -- or so
3/4 cup chopped onion
1 garlic clove
2/3 cup tomato puree
2 tablespoons lemon juice
3/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/4 teaspoon black pepper
3/4 teaspoon salt

Sort and rinse the chick-peas, then soak overnight in water. Drain them, then add 5 cups of water and bay leaves. Bring to a boil, then reduce the heat to medium and cook for approximately 1 1/2 hours, or until the beans are completely soft. When cooked, drain the beans and puree until completely smooth in a food processor with the rest of the ingredients.

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NOTES : Per Mastercook:
Cals: 224.3
Fat: 3.5
Fiber: 11.1
WW Points: 3.06

From "Reversing Heart Disease" by Dr. Dean Ornish

Scuttle
09-26-1999, 07:35 PM
(From Quick & Healthy: Recipes and Ideas by Brenda J. Ponichtera. Nutrition info from book as I don't own MasterCook.)

This is a good choice for a party. Fresh shrimp or crab can be used in place of canned.

4 oz light cream cheese (1/3 of a 12 oz. tub)
1 pint low fat cottage cheese
3 Tbl. lemon juice
2 tsp. prepared horseradish
1/4 tsp. Tabasco sauce
1/4 cup chopped green onion
1 can (6 1/2 oz.) minced clams, shrimp, or crab, drained

Have cream cheese at room temperature. In blender or food processor, blend cheeses and next three ingredients until smooth. Stir in onions and seafood. Serve with raw vegetables or crackers.

Yield: about 3 cups (24 servings)
One serving: 2 Tbl.
Calories per serving: 30
Fat: 1 gram
Exchanges: 1/2 lean meat

Variation: Add 1 tsp. liquid smoke when blending ingredients.

Scuttle
09-26-1999, 07:40 PM
(From Quick & Healthy: Recipes and Ideas by Brenda J. Ponichtera. Nutrition info from book as I don't own MasterCook.)

This is a delicious spread that even children like. Red canned salmon or leftover fresh salmon work the best in this recipe. Use this spread on raw vegetables or crackers.

1 tub (12 oz.) light cream cheese
1/2 cup light sour cream
1 tsp. liquid smoke
1 Tbl. lemon juice
1 1/2 tsp. Worcestershire sauce
1/8 tsp. salt (optional)
1/8 tsp. pepper
1 can (15 1/2 oz.) red salmon, drained, or 2 cups cooked and flaked fresh salmon
2 Tbl. chopped celery
2 Tbl. chopped green onion

Have cream cheese at room temperature. Remove skin from salmon and mash bones. Blend first seven ingredients in a mixer. Stir in salmon, celery, and onion.

Yield: About 3 cups (24 servings)
One serving: 2 Tbl.
Calories per serving: 65
Fat: 5 grams
Exchanges: 1/2 lean meat, 1 fat

Variation: Liquid smoke may be omitted.

Scuttle
09-26-1999, 07:43 PM
(From Quick & Healthy: Recipes and Ideas by Brenda J. Ponichtera. Nutrition info from book as I don't own MasterCook.)

This is a low calorie version of a favorite hors d'ouevre. It looks impressive if you hollow a round loaf of bread and fill it with the dip. Cube the bread that you remove and use it to spread the dip on.

1 pkg. (10 oz.) frozen chopped spinach
1/4 package (2 Tbl.) dry vegetable soup mix
1 3/4 cups plain nonfat yogurt
1/4 cup reduced calorie mayonnaise
1 can (8 oz.) water chestnuts, drained and chopped
2 Tbl. chopped green onion
1/4 tsp. dry mustard

Thaw spinach, drain and squeeze until dry. Stir dry soup before measuring to mix evenly. Mix all ingredients. Chill and serve with raw vegetables or slices of French or sour dough bread.

Yield: About 3 1/2 cups (14 servings)
One serving: 1/4 cup
Calories per serving: 40
Fat: 2 grams
Exchanges: 1 vegetable

SueC
09-26-1999, 10:23 PM
* Exported from MasterCook *

Spinach Dip - 1 Point

Recipe By :From Quick & Healthy: Recipes and Ideas by Brenda J. Ponichtera.
Serving Size : 14 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen chopped spinach -- 1 package
2 tablespoons dry vegetable soup mix -- 1/4 package
1 3/4 cups plain nonfat yogurt
1/4 cup mayonnaise, imitation
8 ounces waterchestnut -- 1 can
chopped
2 tablespoons green onion -- chopped
1/4 teaspoon dry mustard

Thaw spinach, drain and squeeze until dry. Stir dry soup before measuring to mix evenly. Mix all ingredients. Chill and serve with raw vegetables or slices of French or sour dough bread.

Yield: About 3 1/2 cups (14 servings)
One serving: 1/4 cup
Calories per serving: 40
Fat: 2 grams
Exchanges: 1 vegetable

Posted by Scuttle
Chick on 3 Fat Chicks posted 09-26-1999
MC Formated by SueC - MasterCook computes 1 gm Fiber/serving - 1 Point

Description:
"This is a low calorie version of a favorite hors d'ouevre. It looks
impressive if you hollow a round loaf of bread and fill it with the
dip. Cube the bread that you remove and use it to spread the dip on."
Yield:
"3 1/2 cups"

SueC
09-26-1999, 10:30 PM
* Exported from MasterCook *

Smoked Salmon Spread - 2 Points

Recipe By :From Quick & Healthy: Recipes and Ideas by Brenda J. Ponichtera.
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces light cream cheese -- 1 tub
1/2 cup light sour cream
1 teaspoon liquid Barbecue Smoke®
1 tablespoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt (optional)
1/8 teaspoon pepper
15 1/2 ounces red salmon -- 1 can
drained, or 2 cups cooked and flaked -- fresh salmon
2 tablespoons chopped celery
2 tablespoons green onion -- chopped

Have cream cheese at room temperature. Remove skin from salmon and mash bones. Blend first seven ingredients in a mixer. Stir in salmon, celery, and onion.

Yield: About 3 cups (24 servings)
One serving: 2 Tbl.
Calories per serving: 65
Fat: 5 grams
Exchanges: 1/2 lean meat, 1 fat

Variation: Liquid smoke may be omitted.

Posted by Scuttle
Chick on 3 Fat Chicks posted 09-26-1999
MC Formated by Sue C - MasterCook computes only a trace of fiber

Description:
"This is a delicious spread that even children like. Red canned salmon
or leftover fresh salmon work the best in this recipe. Use this spread
on raw vegetables or crackers."
Yield:
"3 cups"

SueC
09-26-1999, 10:36 PM
* Exported from MasterCook *

Creamy Seafood Dip - 1 Point

Recipe By :From Quick & Healthy: Recipes and Ideas by Brenda J. Ponichtera.
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces light cream cheese -- (1/3 of a 12 oz. tub)
16 ounces cottage cheese, lowfat
3 tablespoons lemon juice
2 teaspoons prepared horseradish
1/4 teaspoon Tabasco sauce
1/4 cup green onion -- chopped
6 1/2 ounces clams -- *see Note


Have cream cheese at room temperature. In blender or food processor, blend cheeses and next three ingredients until smooth. Stir in onions and seafood. Serve with raw vegetables or crackers.

Yield: about 3 cups (24 servings)
One serving: 2 Tbl.
Calories per serving: 30
Fat: 1 gram
Exchanges: 1/2 lean meat

Variation: Add 1 tsp. liquid smoke when blending ingredients.

* This is one can, drain and mince. May substitute shrimp or crab if desired.
Posted by Scuttle
Chick on 3 Fat Chicks posted 09-26-1999
MC Formated by Sue C - MasterCook computes only a trace of fiber

Description:
"This is a good choice for a party. Fresh shrimp or crab can be used
in place of canned."
Yield:
"3 cups"

Karen S
12-01-1999, 07:03 AM
* Exported from MasterCook *

Eggplant Spread - 1 Point

Recipe By : Simply the Best
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant -- (1 1/2-pound)
14 sun-dried tomato halves(not oil-packed)
10 cloves garlic -- peeled
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon olive oil
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes

1. Preheat the oven to 450 degrees F.
2. Halve the eggplant lengthwise; cut 2 deep slits in each of the cut sides. Insert the tomatoes and garlic into the slits. Place the eggplant in a 12/8" baking pan; bake, covered, until the eggplant is tender, about 45 minutes. Cool until comfortable to handle, about 15 minutes.
3. Scoop out the eggplant pulp, tomatoes and garlic; place in a blender or food processor. Add the lemon juice, oregano, oil, cumin and pepper flakes; puree. Transfer to a serving bowl and serve at room temperature.

Per serving: 58 Cal, 1g Total Fat, 0g Sat Fat, 0mg Choles, 11mg Sod, 12g Total Carb, 3g Fiber, 3g Pro, 47mg Calc. Serving Provides: 1 F/V.
Points per serving: 1.

MC Formatted by Sue B 8-30-98 and submitted to the WW forum.

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NOTES : Note from recipe: Serve with pita bread.

Karen S
12-01-1999, 07:04 AM
* Exported from MasterCook *

Hummus - 2 Points

Recipe By : Simply the Best
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
2 onions -- chopped
3 cloves garlic -- minced
1 19 oz can chickpeas -- rinsed and drained
3 tablespoons fresh lemon juice
2 tablespoons tahini(sesame paste)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. In a medium nonstick skillet, heat the oil. Add the onions and garlic; cook, stirring as needed, until the onions are softened, about 5 minutes.
2. In a blender or food processor, puree the chickpeas, lemon juice, tahini, salt and pepper with the onion mixture. Refrigerate, covered, until chilled, at least 1 hour.

Per Serving: 89 Cal, 4g Total Fat, 0g Sat Fat, 0mg Chol, 147mg Sod, 10g Total Carbs, 3g Fiber, 3g Pro, 37mg Calc. Exchanges: 1P/M. POINTS: 2.

MC Formatted by Sue B 10-17-98 and submitted to the WW forum.

Note: Try serving it with an assortment of raw vegetables, for added crunch and color.

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Karen S
12-01-1999, 07:04 AM
* Exported from MasterCook *

Guilt-Free Guacamole

Recipe By : Simply the Best
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 asparagus spears -- trimmed and halved
1/2 cup salsa
1 tablespoon cilantro leaves
2 cloves garlic
4 scallions -- thinly sliced

1. In a large nonstick skillet, combine the asparagus and 1/2 cup water; bring to a boil. Reduce the heat and simmer, covered, until the asparagus is tender-crisp, about 5 minutes; drain and run under cold water to cool.
2. In a blender or food processor, puree the asparagus, salsa, cilantro and garlic. Add the scallions; pulse several times until chunky-smooth. Transfer to a serving bowl. refrigerate, covered,until chilled, at least 1 hour.

Per serving: 22 Calories, 0g Total Fat, 0mg Choles, 96mg Sod, 4g Total Carbo, 1g Fiber, 2g Pro, 18mg Cal. Serving Provides: 1 FR/V. POINTS per serving: 0

Submitted to the WW forum by Lori and MC Formatted by Sue B on 8-14-98.

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Karen S
12-14-1999, 07:03 AM
* Exported from MasterCook *

Garlicky Bean Spread

Recipe By :
Serving Size : 84 Preparation Time :0:00
Categories : Dec '96 Sauces/Condiments/Marinades
Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole garlic head
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon tahini (sesame-seed paste)
2 teaspoons minced fresh rosemary
OR
1/2 teaspoon dried rosemary
2 teaspoons hot sauce
4 (15.8-ounce) Great Northern beans -- drained

Preheat oven to 375º.
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 375º for 45 minutes or until tender; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Combine garlic pulp and remaining ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Serve with French bread.

Serving Size: 1 tablespoon

Source:
"Cooking Light, December 1996, p.152"
Copyright:
"Cooking Light"
Yield:
"5 1/4 cups"

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NOTES : This bean dip is ideal on crostini or as a sandwich filler. It makes enough for the Lasagna Rustica and an appetizer. Use purchased roasted garlic in a jar to save time; two tablespoons equals the pulp in one head of garlic. The spread can be made up to one week ahead, and then refrigerated in an airtight container.

If you don't have tahini, it can be omitted.

poohshunny
12-31-1999, 09:43 PM
Here's a good recipe for New Year's. I have always heard it called OKLAHOMA CAVIAR though (seems like Oklahoma & Texas have fought over everything since the Red River!).
TEXAS CAVIAR

This would also be good using black beans with various colorful peppers.

INGREDIENTS

2 Cans black eyed peas* - drained but not rinsed
1 Can White hominy* - drained but not rinsed
3-4 Cloves Garlic - chopped finely
2 Medium tomatoes chopped
1 medium green bell pepper (could use red or yellow depending on season and color you want)
3-6 fresh serrano or jalopeno peppers, chopped finely
8 Scallions with green tops, chopped finely
1 medium onion, chopped finely
½ -1 cup parsley, chopped finely
1 - 8 oz. jar fat free Italian dressing


DIRECTIONS

*Put black-eyed peas and hominy in colander to drain while chopping the other items.
Chop the garlic finely-it is helpful to first peel the cloves and smash with the blade of a large knife. Sprinkle with salt
and let stand for 5 to 15 minutes. The salt will make it easier to chop the garlic. All of these ingredients are really by taste. Decide how you want it to look and taste. Remember that you will be serving this
with tortilla chips which will dilute the heat! At Christmas time, it would be lovely to substitute the green with a red bell pepper. The red pepper against the other green would be nice. Marinate overnight in the refrigerator. Set out to take chill off before serving; serve with baked LF/FF tortilla chips.

If anyone figures out the WW points for this recipe, please post them. I'm still trying to figure out my Mastercook program. Thanks!

hmbolaaf
01-04-2000, 08:27 AM
Karen:

I have another humus recipe to share. I'm not sure what the points are on it and if you could figure it out for me, I'd very much appreciate it:

Humus

15 ounces chickpeas
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1 clove of garlic
1 pinch of cayenne pepper
2 tablespoons minced parsley
1 tablespoon minced red onion

Drain chickpeas, reserving juice. Do not rinse. Put chickpeas into your food processor, 1/2 cup of the reserved juice, and the remaining ingredients. Pulse briefly until you reach the desired consistency.

I believe it serves four people, but don't quote me on that.

Kari_P
01-05-2000, 09:52 PM
TEXAS CAVIAR

This would also be good using black beans with various colorful peppers.

INGREDIENTS

2 Cans black eyed peas* - drained but not rinsed
1 Can White hominy* - drained but not rinsed
3-4 Cloves Garlic - chopped finely
2 Medium tomatoes chopped
1 medium green bell pepper (could use red or yellow depending on season and color you want)
3-6 fresh serrano or jalopeno peppers, chopped finely
8 Scallions with green tops, chopped finely
1 medium onion, chopped finely
½ -1 cup parsley, chopped finely
1 - 8 oz. jar fat free Italian dressing


DIRECTIONS

*Put black-eyed peas and hominy in colander to drain while chopping the other items.
Chop the garlic finely-it is helpful to first peel the cloves and smash with the blade of a large knife. Sprinkle with salt
and let stand for 5 to 15 minutes. The salt will make it easier to chop the garlic. All of these ingredients are really by taste. Decide how you want it to look and taste. Remember that you will be serving this
with tortilla chips which will dilute the heat! At Christmas time, it would be lovely to substitute the green with a red bell pepper. The red pepper against the other green would be nice. Marinate overnight in the refrigerator. Set out to take chill off before serving; serve with baked LF/FF tortilla chips.

Kari_P
01-05-2000, 09:52 PM
Spicy Bean Dip
1 16 oz. can fat-free refried beans
6 oz. tofu (I use Mori-Nu lite Firm)
3/4 cup salsa
1 tsp. chili powder
1 to 2 cloves garlic
2 green onions, sliced thin

Combine beans, tofu, salsa, chili powder and garlic in a blender or food processor and mix. Stir in green onions.

1/2 cup: 2 points

Kari_P
01-08-2000, 12:10 AM
* Exported from MasterCook *

Fresh Fruit Dip - 1 Point

Recipe By http://www.3fatchicks.com/ubb/biggrin.gifotti's Website
Serving Size : 40 Preparation Time :0:00
Categories : Dips & Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups vanilla yogurt cheese, (see "How To"
below) -- or
2 cups nonfat sour cream
1/2 cup crushed fresh fruit -- (try blueberries,
strawberries, cherries, apricots, or
raspberries)

You can adjust the sweetness of this dip by choosing either yogurt cheese or sour cream as the base. Yogurt cheese makes a sweet dip, while sour cream makes a tart dip. if desired, add a tablespoon or two of honey when using the sour cream base. 1. Place the yogurt cheese or sour cream in a medium-sized bowl, and fold in the fruit. Transfer the dip to a serving dish, cover, and chill for several hours or overnight. Stir to mix the fruit into the cheese, and serve with graham crackers, bagel slices, and fresh fruit. Yields 2 1/2 cups.

Yogurt Cheese :
A good substitute for cream cheese in dips, spreads, and cheesecakes, yogurt cheese can be made at home with any brand of plain or flavored yogurt that does not contain gelatin. Simply place the yogurt in a funnel lined with cheesecloth or a coffee filter, and let it drain into a jar in the refrigerator for eight hours or overnight. When the yogurt is reduced by half, it is ready to use. The whey that collects in the jar may be used in place of the liquid in bread and muffin recipes.

Serving size (1 tablespoon)
According to the website:
Per serving: 12 Cal, 0g Fat, 0.1g Fib, 0mg Chol, 1g Pro, 13mg Sod
Weight Watcher Points: 1 (also, 1 per 6 tablespoons)

Yield:
"2 1/2 cups"

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Kari_P
01-08-2000, 12:11 AM
* Exported from MasterCook *

Black Olive Dip - 0 Points

Recipe By http://www.3fatchicks.com/ubb/biggrin.gifotti's Website
Serving Size : 44 Preparation Time :0:00
Categories : Dips & Spreads Halloween


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups nonfat sour cream
1/2 cup chopped black olives
1/4 cup finely chopped scallions

1. Combine the ingredients in a medium-sized bowl. Transfer the dip to a serving dish, cover, and chill for at least 2 hours. Serve with fat-free tortilla chips, celery sticks, and carrot sticks. Makes 2 3/4 cups.

Serving size (1 tablespoon)
According to the website:
Per serving: 13 Cal, 0.2g Fat, 0.1g Fib, 0mg Chol, 0.7g Pro, 27mg Sod
Weight Watcher Points: 0

Yield:
"2 3/4 cups"

Kari_P
01-08-2000, 12:12 AM
* Exported from MasterCook *

Salsa Party Dip - 1 Point

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Dips & Spreads Salsa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 ounce pkg. Philadelphia fat-free cream cheese
1/3 cup Kraft fat-free mayonnaise
1 cup chunky salsa -- (mild, medium, or hot)
1 teaspoon dried parsley flakes

" Thius spicy concoction tastes so freshm your quests will scoop it up with gusto! Experment until you decide how hot you like it, and try different salsa brands to find the one that stirs up the smoothest."

1. In a medium bowl, stir cream cheese with a spoon until soft. Add mayonnaise. Mix well to combine. Blend in salsa and parsley flakes. Refrigerate for at least 30 minutes. Gently stir again before serving. Serves 8 (1/3 cup each).

HINT: Good with fresh veggies or crackers.

Serving size (1/3 cup)
According to the cookbook:
Per serving: 28 Cal, 0g Fat, 4g Pro, 3g Carb, 349mg Sod, 0g Fib
Healthy Exchanges: 1/2 Protein, 1/4 Vegetable, 7 Opt. Cal.
Diabetic Exchanges: 1/2 Meat
Weight Watcher Points: 1

Source:
"Party Fare Cookbook, page 58"
Copyright:
"Healthy Exchanges, Inc., 1997; ISBN 0-399-52325-1"
Yield:
"8 servings"

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NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 11/4/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

Tara
05-26-2000, 02:30 AM
* Exported from MasterCook *

Light Guacamole - 1 Point

Recipe By : WW's Magazine Mar/99
Serving Size : 8 Preparation Time :0:00
Categories : Dips Ethnic Dishes Mexican Food Ww Forum @ Sent 6/99

Amount Measure Ingredient -- Prep Method
-------- ------------ -----------------
1 Large anaheim chili pepper -- about 3 ounces
2 green onions -- cut in 2" pieces
2 Cloves garlic -- peeled and halved
2 Large plum tomatoes -- (about 6 ounces),
-- quartered
3/4 Cup peeled diced avocado -- (about 1 small)
1/2 Cup tomatillo salsa*
1/4 Cup cilantro sprigs
2 Tablespoons fresh lemon or lime juice
1/2 Teaspoon ground cumin
1/4 Teaspoon salt
lime slices -- optional

*Tomatillo salsa may also be labeled salsa verde. We tested with Herdez brand.

1. Cut chile in half lengthwise; discard stem, seeds, and membranes. Place chile, green onions, and garlic in a food processor; pulse 5 times or until coarsely chopped. Add tomatoes and next 6 ingredients; pulse 10
times until blended(mixture should be chunky). spoon into a bowl; garnish
with lime slices, if desired. Serve with baked tortilla chips. Yield: 2 cups (serving size: 1/4 cup).

POINTS: 1; Exchanges: 1 Veg, 1/2 Fat. Per serving: Cal 40 (52% from fat); Pro 0.8g; Fat 2.3g(sat 0.4g); Carb 4.3g; Fib 1.3g; Chol 0mg; Iron 0.9mg; Sod 79mg; Calc 12mg.

MC Formatted by Sue B 2-18-99 and submitted to the WW forum.




------------------
tarlette@aol.com

JaneStarr
05-26-2000, 10:41 PM
An e-mail buddy of mine just told me how to substitute canned beans. A can of garbanzo beans is 2 1/4 cups of beans for a 14.5 ounce can, so you will need more than one.
* Exported from MasterCook *

Hummus with Tahini^ -- 1 to 3 pts

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : appetizers Freezer
picnic foods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups garbanzo beans, cooked
1 cup garbanzo bean cooking liquid or water
4 tablespoons lemon juice -- or more, if desired
1/2 cup tahini
3 cloves garlic -- pressed
1 teaspoon salt
1/8 teaspoon cayenne -- optional
1/4 cup chopped fresh parsley

Humus is most easily made in a food processor. However, blender or even a potato masher may be used if the garbanzo beans are very tender.

If using a food processor, process the garbanzo beans with 1/2 cup of the bean liquid and the lemon juice. Then add the tahini, garlic and seasonings, being careful not to overblend. The texture of hummus should be rough and creamy at the same time. Add as much of the reserved cup of liquid as you need to get the consistency you want. Stir in the chopped parsley.

If using a blender, the hummus should be made in 2 or 3 batches with frequent stops to stir the contents up from the bottom of the blender using as much of the reserved bean liquid or water as needed.

If done by hand, mash the garbanzo beans with a bit of their liquid in a flat-bottomed bowl with a potato masher or large pestle. Add the rest of the ingredients and mix well.

Serve as a dip with raw vegetable sticks or toasted pita bread. Try it in a pita sandwich.

Hummus will keep for several days refrigerated. It freezes very well.

JaneStarr's Notes:
I estimated the recipe yield and serving size.
Per MC5: 1/2 cup serving = 156 cals., 8 g. fat (48%CFF), 3 g. fiber=3 pts
A 1/4 cup (4 T) serving comes out to 2 points (due to loss of fiber from rounding down which I'd count as 1 1/2 pts).
A 2 T serving is about a point (39 cals, 2 g. fat, 1 g. fiber)

Source:
"New Recipes From Moosewood Restaurant"
S(Freezer-Friendly Mailing List):
"by: Laura P. (lap@cswnet.com) in 5/00"
Yield:
"5 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 39 Calories (kcal); 2g Total Fat; (42% calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 58mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Hummus, like many things, can be made with so many variations. This recipe is where I start from. I make three or four batches at a time since it freezes and no one else in my family cares for it. It is wonderful with raw vegetables, crisp crackers, or tortilla chips as a dip. It is also good in pita sandwiches. Laura P.
Nutr. Assoc. : 0 0 0 0 0 0 0 0



[This message has been edited by JaneStarr (edited 05-26-2000).]

LyndaH
07-12-2000, 05:59 AM
Ingredients:1 lb. peeled and diced butternut squash, 2 Tb. olive oil, 1 1/2 tsp. minced thyme,1 1/2 tsp. rosemary, 1 tsp salt, 1/2 tsp pepper, 2 heads of garlic - cut off 1/4" from top, 1 tsp balsamic vinegar, 4-6 oz. goat cheese crumbled, salt & pepper to taste.

Method:
- preheat oven to 400.
- Combine squash, olive oil, thyme, rossemary, salt & Pepper in a bowl and toss to coat. Pour onto baking sheet. Place in oven and cook unti done (about 40 min.)and let cool.
- Wrap the 2 cut heads of garlic in foil and roast in 400 oven for about 45 minutes or until soft. Remove and let cool.
- place the squash, squeezed roasted garlic, balsamic vinegar and cheese in a food processor. Process until just combined roughly. Add more goat cheese as necessary. Taste for seasonings.
- Serve with fresh baguette or grilled focaccia bread.

Bumby mentioned she didn't like goat cheese, what does anyone think of subsituting with cream cheese?
**Karen if you can process for the WW points that would be great

slavika
11-12-2000, 05:50 AM
1 large can (14 oz) Artichoke Hearts packed in WATER, drained and chopped
1 medium onion chopped
1 small can mild diced green chilies
1/2 cup Lite Miracle Whip
1/2 cup (2oz) grated Parmesan Cheese
A little shot of Tobasco Sauce

Mix above ingredients together and put into a sprayed baking dish. TOP with 1/2 cup grated Cheddar Cheese. BAKE uncovered 350 oven for 20 - 30 minutes. Serve with taco chips or crackers while hot.

Kraft Miracle Whip = 6 pts.
Parmesan Cheese = 5 pts.
Ceddar Cheese = 5 pts.

Whole recipe counts 16 points.

I find everybody likes this recipe and it's very easy to prepare. You can have it all ready and then when your company arrives stick it in the oven. :)

quilting lady
01-21-2001, 01:58 AM
I love guacamole but have not been happy with the so called "mock" recipes. I found this on the drkoop.com site and it combines my beloved avacados but cuts the fat by using peas.
Try it you'll like it.

Ingredients

1 1/2 cups frozen peas, thawed
1 avocado
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons finely chopped pickled jalapeno
1/2 teaspoon salt
1. In food processor, process peas until finely chopped. With potato masher or fork, mash avocado until not quite smooth (leave it just a little lumpy).

2. Stir in onion, cilantro, lime juice, jalapeno, salt and peas. If not serving right away, place a sheet of plastic wrap on the surface and refrigerate until serving. Makes approx. 6 - 1/4c servings.

Nutrition Facts


--------------------------------------------------------------------------------
Per Serving Before After
Calories 158 - 83
Dietary Fiber (g) 3.2 - 3.3
Total Fat (g) 16 - 5.2

Saturated Fat (g) 2.3 - 0.8
Cholesterol (mg) 4 0
Sodium (mg) 249 - 150
WW points - 1.5
Good source of: fiber, folate, vitamin C, lutein and zeaxanthin.



[This message has been edited by quilting lady (edited 01-20-2001).]

Kelly_S
01-26-2001, 03:38 AM
* Exported from MasterCook *

Guacamole

Recipe By : Weight Watchers Quick and Easy Menu Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Sauces And Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces avocado -- cut in quarters
2 tablespoons tomato -- seeded and chopped
1 tablespoon onion -- diced
1 tablespoon fat-free sour cream
1 clove garlic -- minced
1 teaspoon lime juice -- no sugar added
1/2 teaspoon fresh cilantro -- minced
1/8 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon tabasco sauce -- optional

1. In blender combine all ingredients and process until smooth.

2. Transfer to a small bowl (not aluminum); cover with plastic wrap and refrigerate until flavors are blended; at least 30 minutes.

Calories: 40
Fat grams: 3.2
Fiber grams: 0.7

W/W Points: 1


- - - - - - - - - - - - - - - - - -

Serving Ideas : Makes 2 1/4 cup servings.

Snookems
04-22-2001, 08:36 PM
Here's a lighter version of hummus, which is good with warm pita or raw veggie sticks.

Chick-Pea and Garlic Dip

This light version of hummus, the famous Middle
Eastern dip, is traditionally served with warmed
pita triangles. It's also nice with raw vegetable
sticks for a crisp change.

Makes 4 servings

12 ounces drained cooked chickpeas
1/4 cup fresh lemon juice
1 tablespoon + 1 teaspoon peanut butter
4-6 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

In food processor or blender, combine
chickpeas, lemon juice, 1/4 cup water, the
peanut butter, garlic, salt and pepper;
pulse several times until smooth.
Add parsley and process until well
combined.

PER SERVING: 181 Calories, 5 g Total Fat, 1 g
Saturated Fat, 0 mg Cholesterol, 308 mg
Sodium, 27 g Total Carbohydrate, 4 g Dietary
Fiber, 9 g Protein, 61 mg Calcium

Point Value: 3

mom4
02-24-2002, 11:35 PM
Here's a great dip for parties or family. It serves 20 for only 3 WW points!!!

1-16 oz.can ff refried beans
1-16 oz. pkg. Kraft 2% mild cheddar (shredded)or use mexican style
1 c. guacamole
1c. salsa
1-6 oz. can bl. olives(sliced )
1- pkg. taco seasoning
1/2 c. onions
1-8 oz. lt. sour cream

combine seas. with s. cream,set aside--spead beans in pan 1 1/2 "deep-sprinkle 1/2 of shr. cheese on top-sour cream mixture-guacamole-salsa-other 1/2 of cheese-bl. olives,onions
(I like to add a sm. can of diced chili's)chill
enjoy....serves 20 for 3 WW points

Idealperson
05-02-2003, 02:45 PM
I made this for a "girl's night out party" and it was a big hit: I think it would be great on a baked potato, too! Let me know what you think...

1 can Hormel Turkey chili
4 oz. Fat-Free Cream Cheese
1/2 cup Fat-Free Shredded Cheddar

Mix all and microwave, stirring occasionally until blended. I served this with pretzels and baked Tostitoes. A can of green chilis can be added for extra zip. About 2 pts. for 1/4 cup.

Idealperson
07-09-2003, 12:21 PM
I made this on the weekend-what a hit! Give it a try...

1 can 98% FF Cream of chicken soup
1 sm. can chopped green chilies
8 oz. FF cream cheese-softened
1 can of chicken breast (or chopped leftovers)

Heat in the microwave and serve with baked chips.

snapplegirl69
10-28-2005, 09:36 PM
* Exported from MasterCook *
Fresh Fruit Dip
Recipe By : WW's Cream of the Crop
Serving Size : 32

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces light cream cheese -- softened
7 ounces marshmallow cream
1/2 cup crushed pineapple in juice -- drained
1 teaspoon orange zest
1/2 teaspoon orange liqueur -- or orange concentrate
1/8 teaspoon ground ginger
Combine all ingredients, stir well. Cover and chill.

Description:
"1 Point Per Serving"
Source:
"Shared by: Sybil"
Yield:
"2 cups"
Per serving: 38 Calories (kcal); 1g Total Fat; (29% calories from fat); 1g Protein;
6g Carbohydrate; 4mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates
NOTES : 1 tbsp = 1 point

dbertram1117
03-20-2011, 03:08 PM
Hummus-Artichoke recipe
I add artichokes to my hummus to cut the calories by a bunch, and to enhance the flavor as well. This allows me to exclude the tahini and not notice the difference. Very yummy!

1 can chickpeas, drained and rinsed
1/2 can artichoke hearts (use the other half in your spinach dip!)
1 T. olive oil
1-2 garlic cloves, depending upon how much you want to flavor the hummus
2 T. lemon juice
Fresh or dried Rosemary to taste (1/2 tsp dried? or 1 sprig fresh), chopped finely
A sprinkle or two of Cayenne pepper (I'm Cajun, so I add more!)
Fresh ground pepper and sea salt to taste

Put the garlic cloves in the food processor until minced. Add everything else, and process until smooth. If you need a little liquid, use some of the artichoke heart liquid, rather than the chickpeas. You won't be sorry!

Here are the stats:
Makes 9 servings of 3 Tbsp each
63 calories, 2 fiber, and 2 fat per serving = 1 WW Point per serving!

Serve with fresh cucumber spears, and you have a great treat for a small point value. It's delicious! :)

Gwen
09-02-2011, 03:48 PM
1 large container fat free cottage cheese
2/3 jar Newman's Own MANGO picante sauce*
1 tsp garlic powder
1/4 cup wheat germ* (sprinkle in more if needed)

* the wheat germ adds a little "good" fat, but also great vitamins and it thickens up the dip. You can also use it in chili and sauces as a thickener.

* use fresh or jarred mango & a tomato based picante if you can't find a mango sauce


Blend all ingredients in a processor or blender until smooth and creamy. I love this with celery (celery is a diuretic and great if you're bloated)