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Lowfat Appetizers/Dips

Dips
crab dip
lemony herb dip
spinach dip
vegetable dip




Crab Dip

1/2 cup nonfat sour cream
2 tablespoons lowfat mayonnaise
1 tablespoon nonfat milk
1 tablespoon prepared horseradish
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 8-ounce tub Philadelphia Fat Free Cream Cheese
1 cup Kraft Reduced Fat Cheddar Cheese, shredded
1/2 pound fresh crabmeat, drained
1/8 teaspoon paprika

Position knife blade in food processor bowl; add first 8 ingredients (sour cream through Philadelphia cream cheese). Process until smooth, scraping sides of processor bowl once. Spoon mixture into a bowl; stir in Kraft cheddar cheese and crab meat. Cover and chill. Sprinkle with paprika. Serve with thin slices of baguette or breadsticks.

Yield: 3.5 cups or approximately 56 tablespoons.

Lemony Herb Dip

16 ounces cottage cheese, fat free, small curd, rained
3 ounces fat-free cream cheese, softened
2 tablespoons fresh lemon juice
2 tablespoons chopped chives
1 teaspoon fresh thyme
2 cloves garlic, pressed
1 tablespoon onion, minced

1. Place cottage cheese in a yogurt drainer or a large sieve lined with cheesecloth. Place over large bowl, and refrigerate. Allow cottage cheese to drain at least 2 hours, stirring occasionally. 2. Place cottage cheese and fat-free cream cheese in a food processor, and process until mixture is lump free and smooth. Add remaining ingredients and process until blended. 3. Keep refrigerated until ready to serve. Serve with raw vegetables, chips, dips.

Yield: 2 cups

 

Spinach Dip

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups nonfat sour cream
1/2 cup nonfat mayonnaise
1/2 cup thinly sliced scallions
1 package (1 1/2 ounces) dry vegetable soup mix

Combine the ingredients in a large bowl. Tansfer the dip to a serving dish, cover, and chill for several hours. Serve with Toasted Pita Bread. Simple, nutritious and delicious- even to die hard non-healthy eaters!!

Yield: 4 cups

 

Vegetable Dip
12 ounces fat free Cream Cheese

2 tablespoons Skim Milk

1 tablespoon instant Beef Bouillon

1 Green Onion, minced

In bowl dissolve bouillon in milk, add cream cheese, mix well. If it is too stiff add more milk. Top with green onion for garnish. Serve with any type of sliced or chopped vegetable: carrots, celery, mushrooms, raw yams, broccoli, and cauliflower. This is an excellent dip.