Toffee apple dip

Ingredients

• 8 oz. light cream cheese
• 3/4 cup brown sugar
• 1/4 cup powder sugar
• 1 tsp. vanilla
• 1 bag toffee bits

Directions
Mix all ingredients together. Chill and serve with sliced apples or other fruit.

Greek Layered Dip

Ingredients

2		whole wheat pita (pocket) breads (6 inch)
		Cooking spray
1		container (7 or 8 oz) plain hummus
1		container (6 oz) Yoplait® Greek Fat Free plain yogurt
1		tablespoon chopped fresh parsley
1		teaspoon fresh lemon juice
1/8		teaspoon pepper
1		medium plum (Roma) tomato, seeded, chopped
1/3		cup pitted kalamata olives, quartered
1/3		cup finely chopped seeded cucumber
1/2		cup crumbled feta cheese (2 oz)
1/4		cup chopped green onions (4 medium)
1		teaspoon olive oil
1/2		medium cucumber, sliced
1		medium green or red bell pepper, cut into strips

Directions

1.		Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
2.		Bake 8 to 10 minutes or until golden brown and crisp; cool.
3.		Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil. Source

Spinach Artichoke Dip

1 c. shredded mozzarella cheese
1 c. grated Parmesan cheese
1/2 c. mayonnaise
1 can artichoke hearts, drained and chopped
1/2 cup or 1 handful of spinach (frozen, then thawed with the water squeezed out)
Minced onions to taste

Mix all ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in a lightly buttered crockpot on high for about an hour.

1/2 cup sundried tomatoes are a good addition.

Blue Cheese and Onion Dip

Ingredients

• 1 8-ounce carton dairy sour cream
• 2 tablespoons dry onion soup mix
• 1/4 to 1/2 cup crumbled blue cheese (1 to 2 ounces)
• 1 tablespoon milk (optional)
• Vegetable dippers: carrot and celery sticks, cauliflower florets, green pepper strips

Directions

Stir together sour cream and soup mix in a mixing bowl. Stir in blue cheese. Chill till ready to serve. If mixture is too stiff after chilling, stir in milk. Serve with vegetable dippers. Makes 1-3/4 cups.

Source

Artichoke and Asiago Cheese Dip

Ingredients

• Baked Pita Chips
• 1 8-ounce package cream cheese, softened
• 4 ounces Asiago or Parmesan cheese, finely shredded (1 cup)
• 2 cloves garlic
• 1 14-ounce can artichoke hearts, drained
• 1 cup bottled roasted red sweet peppers, drained
• 1 cup sliced fresh mushrooms
• 1/2 cup sliced green onion
• Bottled roasted red sweet pepper strips (optional)
• Fresh parsley leaves (optional)

Directions

1. Preheat oven to 350 degrees F. Prepare and bake the Baked Pita Chips. Set aside.

2. In a food processor*, combine cream cheese, Asiago cheese, and garlic. Cover and process until mixture is combined. Add artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Cover and process with on/off turns until finely chopped. Transfer mixture to a 1-1/2-quart shallow baking dish or 9-inch glass pie plate, spreading mixture evenly in dish.

3. Cover and bake dip about 25 minutes or until heated through. (Or microwave, uncovered, on 70% power [medium-high] for 6 to 8 minutes or until heated through, stirring the dip and turning the dish halfway through cooking time.)

4. Serve the warm dip with Baked Pita Chips. If desired, garnish with roasted red pepper strips and parsley leaves. Makes 12 servings.

Make-Ahead Tip: Prepare and bake the Baked Pita Chips as directed; transfer chips to wire racks to cool. Place in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw the chips, covered, at room temperature.

Mixer Directions: In a medium mixing bowl, beat cream cheese and Asiago cheese with an electric mixer on medium to high speed until combined. Finely chop garlic, artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Stir into cheese mixture. Transfer to baking dish and bake as directed.

Source

Chili Sour Cream Dip

Ingredients

• 1 16-oz. carton dairy sour cream
• 2 7-oz. cans diced green chilies, drained
• 1/4 cup snipped fresh cilantro
• 1/4 cup jarred salsa
• 2 cloves garlic, minced
• 1 tsp. mild or hot chili powder
• 2 tsp. finely shredded lime peel
• 1/2 tsp. salt
• Bottled hot pepper sauce to taste
• Assorted vegetable dippers

Directions

In large bowl combine sour cream, chilies, cilantro, salsa, garlic, chili powder, lime peel, salt and bottled hot pepper sauce. Cover and chill overnight. Serve with vegetable dippers. Makes 3-3/4 cups (15, 1/4-cup servings).

Source

Artichoke Bean Dip with Roasted Red Pepper

Ingredients

• 1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
• 1 14-oz. can artichoke hearts, drained
• 1/4 cup extra-virgin olive oil
• 3 Tbsp. lemon juice
• 2 to 3 cloves garlic, quartered
• 1/4 tsp. coarse sea salt or kosher salt
• 1/4 tsp. cayenne pepper
• 1/4 cup roasted red sweet pepper strips
• 1 Tbsp. snipped fresh basil
• Coarse sea salt or kosher salt
• Assorted crackers, toasted baguette slices, or toasted pita chips

Directions
In a food processor combine beans, artichokes, olive oil, lemon juice, garlic, salt, and cayenne pepper. Cover and process until almost smooth, scraping sides of bowl as necessary. Transfer to serving bowl. Cover; let stand at room temperature until ready to serve (up to 2 hours). Or cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving. To serve, sprinkle lightly with additional salt. Top with roasted red sweet pepper strips and basil. Serve with crackers, baguette slices, or pita chips. Makes 12 to 14 (3-tablespoon servings).

Source

Creamy Collard Dip

Ingredients

* 1 small sweet onion, chopped (about 1 cup)
* 1 medium red sweet pepper, seeded and chopped (3/4 cup)
* 1 lb. fresh collard greens, trimmed and coarsely chopped (6 cups)
* 3 cloves garlic, minced
* 1 8-oz. pkg. reduced-fat cream cheese (Neufchatel), cubed and softened
* 2 oz. reduced-fat Monterey Jack cheese, shredded (1/2 cup)
* 1/2 cup light sour cream
* 1/2 tsp. Cajun seasoning (optional)*
* Thin bread sticks or vegetable dippers, such as sweet pepper strips

Directions

1. Preheat oven to 350 degrees F. In a 12-inch skillet cook onion and sweet pepper for 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat.

2. Add cream cheese, Monterey Jack cheese, sour cream, and Cajun seasoning to the collard mixture, stirring until combined. Spread mixture in a 1-1/2-quart casserole dish or 9-inch pie plate.

3. Bake, uncovered, 10 minutes or until warmed through. Serve with vegetable dippers or bread sticks. Makes 3-1/3 cups (12 to 14 (1/4-cup) servings)

*Note: If you do not use the Cajun seasoning, add 1/4 teaspoon salt to dip.
Source

Wild Mushroom Dip

Ingredients

• 2 cups dry white wine such as Chardonnay
• 2 .5 oz. containers dried wild mushrooms, mixed variety
  
• 2 8 oz. packages low fat cream cheese, cut into 1-inch cubes
• 2 10-3/4 oz. cans condensed fat free cream of mushroom soup
• 2 cups shredded mozzarella cheese
• 1 tsp. dried tarragon
• 1 tsp. salt
• 1/2 tsp. ground black pepper

Directions

1. In a microwave-safe bowl, heat white wine on high-heat setting for 3 to 5
minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate.

2. With a slotted spoon, transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste.

3. In a large bowl combine pureed mushroom, 2/3 cup reserved mushroom liquid, and remaining ingredients. Mix thoroughly and pour in a 4-quart slow cooker.

4. Cover and cook on low-heat setting for 3 to 4 hours, stirring once halfway through. Makes 12 servings.

Source