Creamy Taco Chicken Dip

This is a quick and easy dip recipe that takes about 5 minutes to put together and uses most ingredients that are in your kitchen already. If you don't have canned chicken but have chicken breasts, you can always boil and shred them and add them to the dip. If you don't have chives, you can use chopped green onion, and even the taco sauce can always be replaced with mild salsa. This dip is very versatile, and very, very delicious!

Ingredients:

1 large can, canned chicken, drained and flaked
1 c. mild taco sauce
8 oz. cream cheese
3 slices Colby cheese (or 1/2 c. shredded), cut in pieces
*Chives (for garnishment, optional)

Combine the above ingredients together in a microwave safe bowl with lid (or paper towel on top). Microwave for approximately 2 minutes, stir together, and zap again for another 30-45 seconds just until the cheese is melted and the dip is hot. Sprinkle a few chives on top and you have an amazing, creamy chicken dip!

Salsa Verde

Many people think salsa's are too time consuming to make at home. Let me tell you, for a salsa verde like this all you have to do is rough chop everything and then throw it in a food processor! It is so easy and you can change the recipe to the way you want it!

Ingredients:

1 Tbs. olive oil
2 lbs. tomatillos, husks removed and chopped
1 jalapeno, seeds removed and rough chopped
1 small onion, diced
2 garlic cloves
1/2 c. cilantro
1 Tbs. lime juice

Add olive oil to a large saucepan and heat to medium-high heat. Add the jalapeno, tomatillos and onion to the skillet. Saute until the onions are caramelized, about 3-4 minutes.

Transfer the ingredients to a blender and add the garlic, cilantro and lime juice. Pulse until everything is well combined and your preferred salsa consistency. (You may have to pulse in two batches and then stir together.)

Savory Cheesecake Skulls

I am not a cheesecake girl. In fact, unless it is packed full of flavor or has a ton of chocolate in it, I usually won't eat more than a tiny sliver. Savory cheesecakes however, that are more of a dip than a dessert, I do like. This recipe was created using random leftover ingredients that I had from my Halloween party. I had many kinds of fresh vegetables left and decided heck with it, put it all in a food processor and see what happens! I also have had this 3D skull pan since last year and needed an excuse to make something, but I am over the sweetness of Halloween and wanted it to be something savory. Best skull Ive had the pleasure of breaking into so far....

Ingredients:

8 oz. 1/3 less fat cream cheese, softened
4 green onions, rough chopped
1 orange pepper, rough chopped
1/2 c. fresh cilantro
2 garlic cloves
3 Tbs. liquid egg whites
1 c. shredded reduced fat cheddar cheese
1 sheet puff pastry, thawed

Preheat the oven to 325 degrees. Meanwhile, combine the cream cheese, onion, orange pepper, cilantro, garlic, egg white and cheddar cheese in a food processor. Combine on low until everything is mixed together and there are no large pieces left. If necessary you can stop and scrape down the bowl and just pulse a few times if there is anything that gets stuck towards the top. Set aside.

Spray the 3D mini skull pan with non stick cooking spray (you could use jumbo cupcake tins). Gently flour your work surface and lay the puff pastry sheet out. Cut into 6 equal size rectangles. Using a rolling pin, flatten and stretch each piece out until it is quarter of an inch thick or less. Place in a cavity in the pan and very gently try and push down. Place 1/3 cup of the cream cheese mixture inside (as it cooks, it will press the dough down into the more defined holes). Evenly spread out and fold the dough over the top (shown in picture below).

Bake in the oven for 30-33 minutes. The back will open up slightly, but that is not a concern as to they will be face up. Let cool in the pan for five minutes, then place a wire drying rack on top of the pan, and using both hands on either side (with hot pads...) flip them over so that the cheesecakes are facing upright. Remove the pan and let the cheesecakes cool for at least 5 more minutes before serving.

These are great as is, just using a dip spreader to break into pieces. You could also serve this with crackers and use it as a spread. 

Black Bean Hummus Dip

My favorite hummus of all time is black bean hummus. The brand that used to carry it in grocery stores no longer makes it so I have resorted to having to make my own now. This is a creamier version of hummus, adding yogurt to make it an easier dip-like consistency. It turned out amazing and it had many compliments when I made it for my Halloween party this year. 

Ingredients:

1 clove garlic, peeled

1 (14 oz.) can black beans, drained and rinsed

1/4 c. extra virgin olive oil

2 Tbs. lime juice

1 Tbs. tahini

1 tsp. ground coriander

1 tsp. salt

3 Tbs. chopped fresh cilantro

1 container thick and creamy vanilla yogurt (6 oz.)

Combine the garlic, black beans, olive oil, lime juice, tahini, and seasonings in a food processor until a smooth paste forms. Add the cilantro and yogurt and pulse until just mixed together. I drizzled mine with olive oil and topped with more cilantro (the olive oil part is not in my pictures). I also served them in three small bowls so that I could keep two refrigerated and replenish through the night!

Taco Dip

This dip is very easy to make and you usually have all of the ingredients in your home already. If you don't have fresh tomato, feel free to use a mild or spicy salsa. This recipe is very versatile and substitutions can easily be made.

Ingredients:

1 16 oz. container light sour cream
1 pkg. taco seasoning mix
1 c. shredded lettuce
1 1/2 - 2 c. shredded reduced fat cheddar cheese
1 large tomato, diced
1/2 c. black olives, sliced

In a small bowl, combine the sour cream and taco seasoning together. Spread in a thin and even layer on the bottom of your serving plate. Top with the shredded cheese, lettuce, tomato and black olives. If you are a huge fan of refried beans, I have started the bottom layer out with that before also, and then continue on with the sour cream, cheese and veggie layers (pictured in the last picture of this post).

(The above picture is from a Lake Placid vs. Jaws themed party)

Mexican Cheesecake

 

Ingredients:

1 c. crushed tortilla chips (I used scoops)
2 Tbs. melted margarine
3 pkg (8 oz) 1/3 less fat cream cheese, softened
1 c. ricotta, light
4 eggs
1 bag Sargento reduced fat shredded cheddar cheese
4.5 oz. can chopped green chiles
1/4 c. fresh cilantro

Preheat the oven to 350 degrees. Line the bottom of a springform pan with a round piece of parchment and spray with non stick cooking spray (or just use spray). In a medium size Ziplock bag, crush the tortilla chips using a rolling pin. Add the melted butter to the bag, seal, and shake. Spread out and press the crushed chips onto the bottom of the prepared pan. In an electric mixer, combine the cream cheese, ricotta and eggs together until you reach a smooth consistency. Add in the shredded cheese, green chiles with juice and cilantro. After everything is mixed well, pour out into the prepared pan and spread evenly over the crust. Bake for 50-55 minutes in the oven until the top is golden brown. Let cool fully before removing the ring and refrigerating.

Mexican Street Corn Dip

All the flavors of Mexican Street Corn, without having to worry about eating it off the cob in front of people and getting corn kernels stuck in your teeth!

Ingredients:

8 oz. 1/3 less fat cream cheese, softened
1/4 c. sour cream, light
3 Tbs. Miracle Whip, light
1 tsp. cumin
1/2 tsp. chili powder
A pinch of salt and pepper
2 cans of corn kernels, drained
3 Tbs. jalapeno juice, from canned jalapenos
2 Tbs. fresh Cilantro
2 Tbs. green onions, sliced
1/3 c. Queso Fresco cheese, crumbled

In a medium skillet, heat the corn with the jalapeno juice on medium heat for 3-4 minutes. Meanwhile, in a medium size bowl, combine the cream cheese, sour cream and Miracle Whip together until you reach a smooth consistency. Add in the seasonings. Pour the corn and jalapeno juice into the mixture, along with the cilantro, green onions and Queso Fresco and stir until everything is mixed well. This goes great with crackers and tortilla chips!

Avocado Cilantro Dip

 

Ingredients:

1 avocado, mashed
1/2 c. Bolthouse Farms Cilantro Avocado yogurt dressing (pictured below)
1 tsp. hot sauce (or more if you want more of a kick)
Cilantro (I used for a garnish)

 Mix the above ingredients together until the avocado is a smooth consistency. That's it......that's how easy this amazing dip is. Garnish with fresh cilantro if you want to make it look "pretty".

 

Shrimp Dip

(The above picture is from a Lake Placid vs. Jaws themed party)

Ingredients:

8 oz. cream cheese

1/2 stick butter or margarine

4 green onions, chopped

4 oz. Bumblebee canned tiny shrimp, drained and rinsed

         (you can use 2 cans if you prefer a bolder shrimp flavor)

In a microwavable container with a lid (or use paper towel/napkins) microwave the above ingredients for 1 1/2 to 2 minutes. Stir everything together and microwave again in 30 second intervals until everything is melted and hot all of the way through. Our family always serves this recipe with Triscuits on the side (it makes it onto the menu to most of our family gatherings).

Skinny Beer Dip

Ingredients:

4 oz. fat free cream cheese, softened
1/3 c. Bud Light (or any other light beer)
1 envelope Hidden Valley Ranch dry mix
1 1/2 c. shredded reduced fat cheddar cheese

Mix all of the ingredients together and serve with chips, crackers and deli meat! Great for a game day!

(Makes about 2 cups, 6 servings, and 3 WW points per serving)

Zucchini Fries with Honey Mustard Dipping Sauce

Ingredients:

1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
4 medium uncooked zucchini, ends trimmed, cut into 1 inch sticks
3 egg whites, lightly beaten
1 c. seasoned bread crumbs
1/2 c. light miracle whip
1 Tbs. honey
1 Tbs. Dijon mustard

Preheat the oven to 400 degrees. Combine the flour, salt and pepper in a shallow dish. Mix well with a fork to combine. Add the zucchini sticks and turn to coat. Place the egg whites and bread crumbs in a separate shallow dish. Add the zucchini to the egg whites and turn to coat. Transfer to the bread crumbs and turn to coat. Place the zucchini on prepared baking sheet and coat with cooking spray. Bake 40 minutes until golden brown. Whisk together the miracle whip, honey and mustard. Serve with the zucchini sticks.

(Makes 8 servings, 3 WW points per serving)

Roasted Red Pepper Dip

Ingredients:

2 tsp. vegetable oil
1 tsp. paprika
1 tsp. curry powder
2 c. plain Greek yogurt
1 tsp. vinegar
1 tsp. salt
1/3 c. green onions, sliced
1 c. roasted red peppers, drained and chopped

Heat the oil in a small skillet over medium heat. Remove from the heat and stir in the paprika and curry powder. Transfer to a medium bowl and stir in the yogurt, vinegar and salt. Stir in the red peppers and green onions until well combined. Refrigerate for an hour before serving.

Almond Cheddar Cheese Ball

Ingredients:

8 oz. 1/3 less fat cream cheese
3/4 c. shredded reduced fat cheddar cheese, room temperature
2 Tbs. finely chopped green onion
2 Tbs. fresh chopped Parsley
1 1/2 tsp. Worcestershire sauce
Pinch of salt and pepper
1 Tbs. ranch dressing dry mix
1/3 c. sliced almonds


Mix all of the ingredients together, minus the almonds, using a large fork. Form the cheese mixture into a ball, and cover with plastic wrap. Refrigerate for at least an hour or until the ball is mostly firm. Roll in the slivered almonds and cover and refrigerate again for 3 more hours. Serve with fruit and crackers.

Hawaiian Cream Cheese Spread

Ingredients:

8 oz. low fat cream cheese, softened
1/2 c. fat free sour cream
2/3 c. fresh pineapple, finely chopped
1/2 small orange and red pepper, finely chopped
1 celery stick, finely chopped
1/4 c. chopped pecans
1/4 c. chopped fresh parsley
1 tsp. mustard
1/2 tsp. pepper
pinch cayenne pepper
about 2 c. whole pecans

Cut the top of your pineapple off, and then in half lengthwise. Set aside. In a large bowl, mix the cream cheese and sour cream together with a spatula. Add the rest of the ingredients minus the whole pecans, and stir until everything is well incorporated. On your serving platter, shape the cream cheese mixture into a pineapple shape, and cover with plastic wrap. Refrigerate until right before you need to serve. Add rows of whole pecans on top to make it resemble a pineapple. To finish, add the cut off pineapple top. Serve with crackers and fruit.

(Makes about 25-30 servings, 1 WW point per serving.)

Almond Cilantro Dip

Ingredients:

1 c. blanched slivered almonds
1/4 c. cucumber, chopped
2 Tbs. light miracle whip
1/4 c. fat free sour cream
2 gloves garlic
2 Tbs. red onion, chopped
1 c. cilantro
zest of 1 lime, and 2 Tbs. lime juice
1 tsp. salt

Combine all of the ingredients in a food processor and pulse until everything is broken down and well combined. (Makes 20 Tablespoon sized servings, 1 WW point per serving.)

Skinny Queso Dip

Ingredients:

1 c. 1% milk
3 Tbs. cornstarch
1 tsp. oil
1 c. minced onion
3 garlic cloves, minced
1 jalapeno pepper, minced
1/2 c. chicken broth
10 oz. can diced Rotel tomatoes with chiles, drained
1/2 c. fresh cilantro, chopped
1/2 tsp. cumin
1 tsp. chili powder
1 3/4 c. reduced fat shredded cheddar cheese

In a small bowl, whisk 1/4 c. milk with the cornstarch and set aside. Heat a medium saucepan on medium heat. Add the oil, onions, garlic and jalapeno pepper and cook for about 3-5 minutes until the onions are soft. Add the chicken broth and 3/4 c. milk. Boil, reduce to simmer and cook for 3 minutes. Add the cornstarch milk mixture to the pan and stir. Reduce the heat to low, and add the tomatoes, cilantro, chili powder and cumin. Stir everything together. Remove from the heat and add the cheese. Keep stirring until everything is melted and gooey.  (1/4 c. is 3 WW points)

Spinach and Artichoke Dip

Ingredients:
14 oz. canned Artichoke hearts packed in water, drained and chopped
10 oz. frozen spinach, thawed and squeezed
1/4 c. minced green onion
2 cloves garlic, minced
6 oz. container Greek yogurt, plain
1/2 c. Miracle Whip, light
2/3 c. shredded Asiago cheese
4 oz. shredded mozzarella cheese

Preheat oven to 375 degrees. In a medium sized bowl, combine the ingredients together. Pour into an oven proof dish and bake for 20 minutes. Serve with tortilla chips, pita bread or vegetables! (Serving size 1/4 cup, 2 WW points).

Indian Yogurt Dip

Ingredients:
2 (6 oz) green yogurt
2 Tbs. chopped cilantro
2 Tbs. diced tomato
2 green onions, minced
1/2 tsp. grated ginger
1/2 tsp. garlic, minced
salt to taste


Mix all of the ingredients together and serve with pita chips or homemade wonton chips!

Bone-Chilling Dip with Spooky Chips

Ingredients:
1/2 c. pine nuts, toasted and cooled
3 c. basil
16 oz. sour cream
1 c. grated Parmesan cheese
1 clove garlic, minced
2 Tbs. lemon juice
1 tsp. sugar
1 tsp. salt

1/4 c. butter, melted
salt and pepper
5 (9-inch) tortillas

Combine all of the first 8 ingredients (pine nuts through 1 tsp. salt) in a food processor and process until well combined. Place in a container and refrigerate for at least an hour before serving. Meanwhile, preheat the oven to 350 degrees. with small Halloween shaped cookie cutter, cut shapes out of the tortillas and place on a baking sheet. Brush the tops with melted butter, and season with salt and pepper. Bake for 8-10 minutes and transfer to a wire rack to cool fully.