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SWEET STRAWBERRY DIP
1 (7 oz.) jar marshmallow cream
1 (8 oz.) pkg. non-fat cream cheese
1 (8 oz.) carton non-fat sour cream
1 (14 oz.) can sweetened condensed milk Fresh strawberries
Combine all ingredients, except the strawberries, in container of an electric blender; blend until smooth, stopping to scrape down sides, if necessary. Chill at least 1 hour. Serve with strawberries. Yield: 4 cups.
MICHAEL'S CHEDDAR BEER DIP
1 T. Worcestershire sauce
7 oz. beer
3/4 tsp. dry mustard
a sprinkle of cayenne
2 oz. Swiss cheese, cubed
1/2 lb. cheddar, cubed
Put everything but the cheddar in the food processor and process. Add the cheddar gradually and process until smooth. Makes 1 1/2 cups.
A NICE, NON-FATTENING DIP
1 c. non-fat mayonnaise
1 c. plain, non-fat yogurt
1/3 c. non-fat cottage cheese
1 tsp. celery salt
1 tsp. dill weed
1/2 c. canned mushrooms,
1/2 c. diced pimiento
Blend first the mayonnaise, yogurt, cottage cheese, and celery salt. Stir in the rest and refrigerate.
CHEESE & ONION DIP
1 c ricotta cheese
1/2 c fat-free plain yogurt
2 green onions, chopped
2 tsp dried onion flakes
1 clove garlic, minced
1/4 tsp dill
1/2 tsp mustard seed
1/2 tsp Worcestershire sauce
a few grinds black pepper
dash hot pepper sauce
In a blender or food processor, cream ricotta cheese and yogurt until smooth. Add remaining ingredients. Cover. Refrigerate overnight to blend flavors. Serve with raw vegetables.
Yield: 1 1/2 cups
CREAMY BLUE CHEESE & ONION DIP
1 (8-oz) carton nonfat sour cream
2 T dry onion soup mix
4 oz crumbled blue cheese
1 T milk
Stir together sour cream and soup mix; blend in blue cheese, and enough milk to make it creamy. This is good with raw vegetable dippers
HORSERADISH DIP FOR A PARTY
2 c nonfat mayonnaise
1 (6 oz) jar horseradish
1 T Worcestershire sauce
1 T lemon juice
2 T tartar sauce
1 (8 oz) carton green onion dip
Mix all ingredients well. Serve with raw vegetables.
CHILI CHEESE DIP
1 (15 0z) can hearty vegetarian chili (I recommend Health Valley)
8 oz Velveeta cheese, cubed
1 or 2 green onions, cut small
Warm chili and cheese together in the fondue pot over low heat, stirring occasionally. Sprinkle the onions over the top. Serve with corn chips.
HOT SOUP DIP
1 (10.75 oz) can cream of celery soup
1 (4 oz) can chopped mild chilies
½ c finely minced onion
1 tsp celery seed
jalapeno peppers to taste, finely chopped
1 lb Velveeta cheese, cubed
Be very careful with the jalapenos -- they can literally burn sensitive skin, and jalapeno essence in the eye is one of the greatest agonies known to man. Heat everything but the cheese to a boil. Stir in cheese; heat gently until mixed.
(NON)BACON HORSERADISH DIP
1 c nonfat mayonnaise
1 c nonfat sour cream
¼ c soy bacon bits
¼ c horseradish
Stir all ingredients until well mixed.
ROASTED RED PEPPER DIP
1 envelop dry onion soup mix
1 c nonfat sour cream
1 (12 oz) jar oil-packed roasted red peppers, undrained
½ tsp basil
¼ tsp oregano
Puree all ingredients together until smooth. This is good on an antipasto tray..
GINGER LIME DIP
½ c nonfat mayonnaise
½ c nonfat sour cream
2 tsp grated lime peel
1 T lime juice
1 T honey
½ tsp ground ginger
Stir all ingredients until well mixed; chill. This is best served with fruit
PIQUANT YOGURT DIP
1 (8 oz.) tub cream cheese with chives
1 (8 oz.) carton plain yogurt
1 tsp. chili sauce
1 T prepared horseradish
2 cloves garlic, pressed
2 T chopped chives
ground black pepper, to taste
2 tsp. onion juice
Put the yogurt in a cheesecloth-lined colander over a pan and let it drain overnight in the refrigerator. Beat it into the cream cheese and mix in everything else. Allow the flavors to blend for several hours, and serve at room temperature.
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