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Festive Dips

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Old 11-29-2006, 11:03 AM   #1
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Lightbulb Festive Dips

WW: Hot Crab Dip

Ingredients:

3/4 cup fat-free sour cream
2 tablespoons fresh lemon juice
1 tablespoon grated fresh onion
1 tsp. Worcestershire sauce
3/4 tsp. dry mustard
1/4 tsp. garlic powder
1 (8-oz) tub light cream cheese, softened
1/2 cup (2 oz) shredded reduced-fat sharp cheddar cheese
1 pound lump crabmeat, drained and shell pieces removed
Cooking spray
Paprika

Directions:

1. Preheat oven to 325.



2. Combine first 7 ingredients in a bowl; stir well with a whisk. Stir in cheddar cheese and crabmeat.


3. Spoon crabmeat mixture into a 1-1/2 quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325 for 30 minutes or until thoroughly heated. Serve warm with crackers or breadsticks.

Yield: 3-2/3 cups

Nutritional info: cal 43; fat 2 g; protein 4.8 g; carb 1.2 g; fiber 0g

Serving Size = 2 Tbsp.@ 1 point each serving
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Old 11-29-2006, 11:29 AM   #2
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Default Vegetable platter wtih Red pepper dip

Makes 16 servings
1 Point Per Serving

Ingredients:

1 7-ounce jar roasted red pepper, drained
1 clove garlic, crushed
1 tablespoon fresh basil -- thinly sliced
1 cup fat free sour cream
1 cup fat free mayonnaise
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 large green bell pepper,halved
6 ribs celery,cut into 2-3 inch pieces
2 large carrots,cut into thin slices
2 cucumbers -- sliced
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
2 cups small button mushrooms

Directions:
Pat the jarred red peppers dry and chop finely.

Combine the red peppers, garlic, basil, sour cream, mayonnaise, Worcestershire sauce
and salt in a large mixing bowl and mix well.

Spoon the dip into the green pepper halves and place on a serving tray.
Arrange the assorted vegetables around the dip.Per serving: 45 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein;
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The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury

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Old 11-29-2006, 11:33 AM   #3
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Default Low-fat Spinach Dip

2 pts per serving (approx 2 tbs of dip)

Ingredients:


1/2 cup fat-free plain yogurt
1/2 cup part-skim ricotta cheese
2 teaspoons lemon juice
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
5 ounces frozen chopped spinach, thawed and squeezed dry
1/4 cup water chestnuts, finely chopped
4 scallions, thinly sliced

Directions:

In blender or food processor, puree sour cream, cheese, lemon juice, garlic, salt, &
pepper. Transfer to medium bowl. Stir in spinach, water chestnuts, scallions.
Refrigerate, covered, at least 1 hour.

Serve with chunks of fresh bread, wheat crackers or veggies for dipping.

Per serving: 82 Calories (kcal); 3g Total Fat; (27% calories from fat); 7g Protein; 9g Carbohydrate; 10mg Cholesterol; 357mg Sodium
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We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury

Posts by members, moderators and admins are not considered medical advice and no guarantee is made against accuracy. Please see your physician before taking advice found on the internet.


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Old 11-29-2006, 12:13 PM   #4
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Height: 5' 8"

Default

Another dip to add to that veggie tray recipe above - the two dips would look so festive and great together.

-1 can white cannelini beans, drained
-1 clove garlic
-1/2 tsp sesame oil
-juice of 1 lemon
-salt and pepper to taste
-chicken broth to thin

Place beans, garlic, sesame oil, and lemon juice in a food processor. Puree until smooth. Add chicken broth slowly and mix until the dip reaches a good dipping consistency. Add salt and pepper to taste and serve.

Makes 12 servings.
Per Serving: 45 calories, 3 grams protein, 8 grams carbohydrate, less than 1 gram fat, 2 grams fiber
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