Spinach Dip

July 1, 2008 | Posted by Lorena as Dips to Live For at 11:33 am | Comments »

spinach dip

A delicious spinach dip that tastes just like the stuff served in TGI Friday’s. Perfect for your next party!

Ingredients:

1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup parmesan cheese (grated)
1/2 cup mozzarella cheese (cubed)
1 to 2 Teaspoons minced garlic
1 package of frozen spinach, thawed and squeezed of its juices
1 (14 oz) can of artichoke hearts, chopped (can also use frozen)&(thawed)

What’s next

Combine all ingredients. Place in shallow casserole dish. You can either bake the dip for about 15-20 minutes at 325 F ..but I have also found that you can just heat it in the microwave for a few minutes.

No-fat artichoke dip

March 10, 2008 | Posted by Lorena as Dips to Live For, Weight Watchers Recipe & Handy Info at 12:54 am | Comments »

Lose the fat, not the flavor. Here’s a delicious creamy artichoke dip that’s great for vegetables, crackers or toast. Try them with pitas for a simple gourmet lunch (bake the pitas at 400 degrees for 8 minutes for an extra crunch)

Ingredients

1 14-oz. can water-packed artichoke hearts, drained, finely chopped, and pressed in strainer to remove excess liquid
3/4 cup fat-free cream cheese
1 clove garlic, minced
1/4 cup fat-free mayonnaise
1/4 tsp. freshly-ground white pepper
Salt to taste

What’s next

Mix all ingredients together in bowl. Put half of mixture in a blender, puree until smooth, and return to bowl with remaining mixture. Mix well to combine.

¼ cup serving: 58 calories, 0.5g fat (0g saturated fat)

Halloween Tomatillo Dip

October 30, 2007 | Posted by Lorena as Appetizer Recipes, Dips to Live For, Snack Recipes, Something Salty, Spreads & Dips at 9:55 pm | Comments »

chips and tomatillo dip

Take out the chips and the scary movies — here’s a “bloody” good dip for your Halloween horror marathon. Contains loads of anti-oxidant rich tomatoes, and no cholesterol.

Ingredients

3 fresh tomatillos (about 6 oz. total), husks removed
1/2 cup shelled raw pumpkin seeds (pepitas)
2 medium cloves garlic, peeled
2 tablespoons lemon juice
1/3 cup extra-virgin olive oil
1/2 cup lightly packed fresh cilantro
1/2 teaspoon salt
Tortilla chips

What’s Next

Broil the tomatillos in a pan, about 4 to 6 inches away from heat. Turn it once. Do this for about 5 minutes, or until the skins are charred. In a separate pan, toast pumpkin seeds for about 4 minutes. Then, throw all the ingredients into a food processor and give a quick whirl. Add salt to taste.

Luscious Spinach & Artichoke Dip

February 21, 2006 | Posted by Allison as Dips to Live For at 12:56 pm | (1) Comment »

Spinach & Artichoke Dip.jpg

Are you ready for some delicious, wonderful comfort food? Well, here ya go…

Ingredients:

1 teaspoon olive oil
5 cloves, minced
10 oz frozen chopped spinach, thawed & drained
1/2 cup sour cream
1/4 of an 8 oz package cream cheese, softened
14 oz can artichoke hearts, drained & chopped
1/2 cup red bell pepper, chopped
1 teaspoon lemon juice
1 cup Mozzarella cheese, grated
1/3 cup Parmesan cheese, grated
Mozzarella cheese for sprinkling
French bread or pita chips for dipping

What’s Next:

Go ahead and preheat your oven to 350 degrees, or 175 C.

In a large skillet- heat olive oil and saute minced garlic for 1 minute. Turn eye down to medium.

Add spinach to skillet, work around until surface is covered. Spoon in sour cream, continually stirring. Stir in cream cheese.

Add artichoke hearts, bell pepper & lemon juice- stir with wooden spoon until uniform. Mix in Mozzarella & Parmesan cheeses. Continue cooking & occasionally stirring for 15 minutes. You want to work all the flavors together.

Place spinach & artichoke mixture into a medium-sized baking dish and sprinkle with Mozzarella. Bake for 30 minutes or until cheeses are melted & bubbly. Serve warm.

Enjoy this dip with any chip, bread or pita! You did it, time to relax and eat this wonderful dish!

Eat well & Laugh often.