Aunt Joanie's Fiesta Dip

8 oz fat free cream cheese
8 oz fat free sour cream
1 packet Fiesta Ranch dip
1 T Horseradish
1 T Worcestershire sauce
1 T cumin
1 T minced garlic
1 small can green chiles

Combine cream cheese, sour cream, horseradish, Worcestershire, and Ranch seasoning until blended. Add the rest of the ingredients and mix. Chill in fridge for an hour.

Raspberry Lemon Fruit Dip

1/2 c raspberry reduced-fat cream cheese spread from 8 oz container, softened
1/2 c marshmallow creme
1 container (6 oz) lemon yogurt
fruit

1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
2. Serve dip with fruit.

Tangy Pepper-Pecan Bris

1 jalapeno pepper, stemmed, seeded and chopped
1/4 c apricot preserves
1 4" round (8 oz) Brie with rind. room temp
1/2 c pecan halves, coarsely chopped
1 loaf (16 oz) French baguette, cut into 24 1/4" thick slices
Vegetable oil

1. Preheat oven to 425. In small bowl combine jalapeno and preserves; mix well.
2. Cut Brie in half horizontally. Place one half of the Brie, cut side up, onto center of large round baking stone. SPread half of the apricot mixture evenly over the bottom half of Brie. Top with half of the pecans and remaining half of the Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
3. Arrange baguette slices around Brie; spray with oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Orange Fruit Dip

Aunt Ellen's
7 oz Marshmallow Cream
8 oz cream cheese
juice of one orange
small bit of orange zest

Mix & chill. Serve with fruit.

Festive Cranberry Cheese Spread

16 oz whole berry cranberry sauce
4 oz diced green chiles
2 T sliced green onions
1 T lime juice
1/2 t garlic salt
1/2 t cayenne pepper
1/2 t chili powder
8 oz red fat cream cheese
crachers

In a medium bowl, combine cranberry sauce, chiles, green onion, lime juice, garlic, salt, cayenne pepper, and chili powder; mix until well-blended.

To serve, place cream cheese on serving dish. Spoon 1 c cranberry mixture over cheese. Serve with crackers. Cover & reserve remaining muixture.

Swiss Cheese Cherry Spread

3 c shredded Swiss (12 oz)
1/4 c butter
1/2 c dried tart cherries
1/2 c mayonnaise
2 t Dijon mustard
1/2 c finely chopped green onions
assorted crackers

Bring cheese and butter to room temp. Meanwhile, cover cherries with boiling water and let stand 10 minutes. Drain well. Pat dry. Set aside. In a food processor bowl place cheese, butter, mayo, & mustard. Cover and process until combined. Stir in cheese and green onions. Cover & refrigerate up to 3 days. Serve with crackers. Makes 2 1/4 c.

Fiesta Dip

16 oz sour cream
16 oz refried beans
4 oz chopped green chiles or jalapenos
1 pky fiesta ranch dip mix
2 c shredded Mexican cheese blend (8 oz)
sliced black olives
tomatoes, chopped
green onions, chopped
shredded lettuce, optional
tortilla chips

In a shallow 1 1/2 qt microwavable dish, combine sour cream, beans, chiles, & dip mix. Stir in 1 c cheese. Cover & microwave on high for 3 minutes. Stir, rotate dish. Cover & microwave 2 minutes longer or until heated through. Sprinkle with remaining cheese, and all veggies.

Hot Asiago Spread

1 c nonfat cottage cheese
1/4 c +2T nonfat cream cheese
1 1/2 t Dijon mustard
1/4 c grated Asiago cheese
2 scallions, sliced
1 jalapeno, seeded, deveined, & minced

In blender/processor, puree cottage cheese & cream cheeses; add mustard. Add Asiago, scallions, & jalapeno; pulse to combine. Transfer to 2 c microwavable dish; microwave on high until heated through, 3 minutes. Serve immediately.
8 servings
Serve with sliced applies & toasted English Muffins

Old WW-1

Fresh Fruit Dip

8 oz sour cream
1 T sugar
1/2 t pumpkin pie spice
1/4 t vanilla extract

Combine all ingredients; cover and chill. Serve with fruit.

Pina Colada Fruit Dip

• 1 package (8 ounces) cream cheese, softened
• 1 jar (7 ounces) marshmallow creme
• 1 can (8 ounces) crushed pineapple, drained
• 1/2 cup sweetened shredded coconut
• Assorted fresh fruit or cubed pound cake

Directions

• In a small bowl, beat cream cheese and marshmallow creme until fluffy. Fold in pineapple and coconut. Cover and chill until serving. Serve with fruit, pound cake or both.

Cheese Bacon Dip recipe from Cousin Cyndi

8 oz cream cheese
16 oz sour cream
1 jar bacon bits (not imitation-Hormel is good)
2 c shredded cheddar
1 c finely chopped green onions

Mix together and bake at 350 for 20-30 minutes (or until it looks like everything is melted together).
Serve with crackers.

Cucumber-Yogurt Dip with Pita Chips

  pg 227 1 point   4 servings

2 (6” whole wheat pita breads)
1 c diced English (seedless) cucumber
1 c plain fat-free Greek yogurt
2 T chopped fresh dill, plus additional for garnish
1 sm garlic clove, minced
1 t lemon juice
1 t ground cumin
½ t salt
1/8 t cayenne

1. Preheat oven to 400
2. To make chips, lightly coat both sides of each pita with olive oil nonstick spray. Cut each pita into 8 wedges; arrange wedges in single layer on large baking sheet. Bake until crisp and lightly toasted, 6-7 minutes. Transfer to rack to cool.
3. Meanwhile, to make dip, stir together remaining ingredients in medium bowl. Sprinkle with additional dill. Serve dip with pita chips. 

Hot Crab Dip

                                                                                                                                                               
2 teaspoons Extra Virgin Olive Oil
2 Tablespoons green onions, minced
1 (8 ounce) package cream cheese, room temperature
1/3 cup mayonnaise (I used Miracle Whip)
1/3 cup sour cream
1/3 cup parmesan cheese
2 Tablespoons fresh chives, minced
1 Tablespoon fresh dill, minced
2 Tablespoons lemon juice
1/4 teaspoon salt
1 pound shelled lump crab meat (this is the good crab meat, not the imitation kind)
1/3 cup parmesan cheese to sprinkle on top
Serve with baguette slices or crackers
    Preheat oven to 425 degrees.
    Spray a 9x9 inch baking pan with cooking spray and set aside.
    In a small pan add olive oil and green onions. Sauté over medium-high heat until the onions are softened and then remove them from the heat.
    Beat together green onions, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, and salt until well combined and creamy. Fold in crab meat.
    Spread crab mixture evenly into prepared baking dish and sprinkle with remaining 1/3 cup parmesan cheese.
    Bake for 20-30 minutes until lightly brown and cheese is melted on top.
    Serve with baguette or crackers.

Lime Yogurt Fruit Dip

                                                                                         
1 (8 oz) container Cool-Whip (non-dairy frozen whipped topping)
2 (6 oz) containers key lime yogurt (I used Yoplait Light)
zest of one lime
Mix all ingredients together in a bowl. Serve with your favorite fruit.                                                        
Store covered in refrigerator