Anyone have any healthy dip recipes?

Not hummus..ThanksAnyone have any healthy dip recipes?
Low Fat Spinach and Artichoke Dip





I love spinach and artichoke dip, but hate the fat... this is a fast and easy recipe that tastes great, is easy to put together, low in fat but big on taste! Flavored with roasted red peppers and Parmesan cheese, no yicky mayo here! Makes enough for a large crowd. Can be made in the microwave for even faster preparation. Also delicious served cold.





Note: recipe can be made with fat-free marinade artichokes, I usually buy two small jars, adds a little extra zing!





Ingredients


8 ounces neufchatel cheese, softened (do not use fat free)


1/2 cup light sour cream (do not use fat free)


14 ounces artichoke hearts, undrained


7 1/4 ounces roasted red peppers, drained


1/4 cup parmesan cheese, freshly grated


10 ounces frozen spinach, thawed and squeezed dry





Directions


1. Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).





2. Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.





3. Add roasted bell pepper and Parmesan cheese and pulse until creamy.





4. To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.





5. Bake for 25 minutes, stirring half way through.





6. Dip is done when browned and bubbly around the edges.





7. To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.





8. For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.





9. Cover with plastic wrap, leaving room for steam to escape.





10. Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.





11. Mix well before serving.Anyone have any healthy dip recipes?
Layered Dip


Mix together 1 brick of low or non-fat cream cheese with 16oz tub of low or non fat sour cream. blend both together with 1 pkg taco seasoning. spread in bottom of cake pan (13x9). next layer- thin to med layer of salsa,next layer - chopped lettuce, next layer - chopped tomatoes, next layer - low fat colby jack shredded cheese and finally top with black olives - get out the tortilla chips for dipping - caution - this dip is really addictive and before you know it you eat half of it - It's healthy with lots of low to non fat ingredients and veggies - but not if you eat half the dish (which I'm ashamed to admit I've done - ha!)
HERBED SOUR CREAM BLUE CHEESE DIP





1 cup sour cream


8 oz Philadelphia Cream Cheese, softened


1/3 cup blue cheese (or blue cheese crumbles)


2 tablespoons fresh chives or scallions, minced


2 tablespoons fresh parsley, minced


1 tablespoon fresh herbs (thyme, rosemary, basil, oregano)


2 teaspoons fresh garlic, finely minced


1 teaspoon Mrs. Dash (optional)


1/4 teaspoon red pepper flakes


1/4 teaspoon cracked black pepper





Allow cream cheese to sit at room temperature for 20-30 minutes before using.


In a medium bowl, beat cream cheese using a hand mixer until soft. Add sour cream, blue cheese, and remaining ingredients, mixing well.





Cover and refrigerate one hour before serving.








Serving Suggestion:





Serve accompanied by tortilla chips, celery sticks and cucumber strips, lemon and tomato wedges and a small bowl of hot sauce. Sprinkle vegetables with celery or sea salt and pepper.



Ingredients





Serves 8; makes about 2 cups





* 5 artichokes, tough outer leaves removed, stems and tops of leaves trimmed


* 5 lemons


* 2 cups tightly packed baby spinach


* 2 tablespoons mayonnaise


* 1 tablespoon finely chopped shallot


* 1 garlic clove, finely chopped


* 3/4 cup part-skim ricotta cheese


* 1/4 teaspoon coarse salt


* 1/8 teaspoon cayenne pepper


* Freshly ground pepper


* 1/3 cup plus 2 tablespoons shredded part-skim mozzarella


* 1 tablespoon shredded Parmesan cheese


* 1 whole-wheat baguette (9 ounces), cut on the diagonal into 1/4-inch-thick slices and toasted





Directions





1. Preheat oven to 350 degrees. Place artichokes in a large stockpot; cover with water by 3 inches. Halve 4 lemons; squeeze juice into water, and add rinds. Bring to a boil. Cover; cook 20 minutes. Transfer artichokes to a wire rack set over a rimmed baking sheet; let drain upside down. Let cool completely. Remove leaves, reserving 3 cups. For each artichoke, trim inner part to the heart; scrape out fuzzy choke, and discard, reserving heart.


2. Put spinach into a steamer basket set over boiling water. Cook until wilted, about 2 minutes. Let cool. Squeeze out water, and coarsely chop spinach.


3. Pulse artichoke hearts, the finely grated zest and juice of remaining lemon, the mayonnaise, shallot, garlic, ricotta, salt, and cayenne in a food processor until combined; season with pepper. Transfer to an ovenproof dish. Stir in spinach and 1/3 cup plus 1 tablespoon mozzarella. Sprinkle with Parmesan and the remaining tablespoon mozzarella.


4. Heat dip in oven 10 minutes. Remove from oven. Preheat broiler. Broil dip until edges are bubbling and top is golden brown, 2 to 3 minutes. Serve dip with artichoke leaves and toasted baguette.






EVEN LAYER MEXICAN DIP





1 sm. can refried beans


1 can Fritos bean dip


1 container Dean's guacamole dip


1 c. sour cream


1/2 c. mayonnaise


1 pkg. taco seasoning


shredded Jack and cheddar cheese


1 can sliced black olives


3 sm. chopped tomatoes


2 bunches chopped green onion





Mix refried beans and Fritos bean dip; spread in bottom of small rectangular baking dish. Next, spread guacamole dip. Mix sour cream, mayonnaise, and taco seasoning; spread. Sprinkle cheese or cheeses to cover the third layer. Sprinkle olives, tomatoes, and green onion in that order. DONE!





This recipe I made for the first time on Christmas Eve 2005. It was a smash!!





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