Dip recipe

Vera...That's the easiest dip recipe ever! Thanks!

~Marin

This yummy, zero-fat dip tastes just like the full-fat version. Serve with raw vegetables, whole grain crackers, or baked pita wedges. (Split whole-wheat pitas in half and cut each half into 8 wedges. Bake at 400 degrees until crisp, about 8 minutes.)

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

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)

This famous party dip can be a calorie and fat fiesta, but not with this recipe. It cuts both in half without sacrificing the goodie factor. Serve with baked corn tortillas (see guacamole recipe) and crunchy raw veggies (sliced jicama "chips" are particularly good).

2/3 cup salsa
1/3 cup diced tomatoes
4 tbsp. chopped fresh cilantro 
1 8-oz. can fat-free refried beans
1 /2 cup fat-free sour cream
1 /2 cup reduced-fat grated cheddar cheese
1/4 cup thinly sliced, green onions (use green tops only) 

Mix salsa, tomatoes, and cilantro in a small bowl. Spread refried beans in a 9-inch pie pan.  Layer sour cream on top of the beans. Combine salsa and tomatoes and spoon over sour cream. Sprinkle with cheddar cheese and garnish with sliced green onion.

Per serving: 116 calories, 1.7g fat (1g saturated fat)

Glad you guys like that Artichoke recipe.  I am making it again for the weekend and bringing it to work with some low fat crackers! I am going to put it in the microwave and heat it up a bit.

Shel, I will try your layer recipe  next time I go to my friend down the street's house. We always do a mexican food potluck. 

Ok, back to the artichoke dip .... it's great!  And it's great if you put it in the broiler in a casserole dish after putting shredded (not grated) parmesan cheese on top ... broil til you have a nice crust.  ooooooo it's good.

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Next thing to do with this dip ... put it ALL in my mini chopper (like a mini food processor) and use it as a filling for my chicken.  I love to pound my chicken breasts and put walnuts, pine nuts or cashews on them then put avocado or asparagus and then roll them shut ... instead of toothpicks I use one or two pieces of turkey bacon to hold them shut.    I will use this dip instead of the avocado ....   

Gosh, you all have me drooling here.. !  I'm entering this just so I can find my way back to these yummy sounding recipes!   One good dip recipe I had over the holidays was made from dip bases in a jar that you get at Harry and David's - usually 3 to a pack.  The base is a relish that you mix with whatever you'd like - the low or no fat sour creams, cream cheeses and even whipped up 99% fat free cottage cheese makes a good dip when mixed with the relish bases.  I'll get the name and post it back!  Right now, I'm getting an urge for your artichoke dip and will have to make a fast trip to the grocery store!  Thanks y'all. ~ hanna

Gosh artichokes are so incredible.  I love them.  Have you ever gotten a whole artichoke, then steamed or boiled it for the 40 or so minutes, then drained it and cut a slice out of the bottom so it will stand up on the plate.  Then you peel off the leaves one at a time, and dip them in your favorite dressing?  You turn the leaf meaty side down then put it in your mouth and glide it out between your teeth?  You work you way in to the center but be careful when you get too close to the "choke". You slice off that part and there is the grand finale - the artichoke heart!  Oh yummy.  What have you gone and done here getting me craving artichokes at almost 11 at night??!  It's the veggie ailse I will be heading to tomorrow! 

I married one of those men from the midwest who are very conservative about food.  It's all about the meat and potatoes. I at least got him eating salads, but the first time I made steamed whole artichokes, all my kids dug in pulling off the leaves and dipping them in their ranch dressing then chowing down -- but there sat my husband with his eye's bugged out looking at his "plant" LOL and just saying 'what in the heck is THIS?!  Over and over again!  That would've been a moment to capture because he never will look as dumbfounded again as he did on that night!   

Oh, but don't the true, fresh artichoke hearts just melt like butter in your mouth?  Ohh yummm!