two variations of two of my favorite dips. just wanted to share some yummy (& not too fattening) recipes. i always get light or fat free when available and always store brand if possible. this keeps the calories down & the cost too. for any veggies needed, we get locally grown and/or organic. the farmers market (or produce from the flea market here in mobile!) is a great way to avoid unwanted pesticides & keep costs low too.
hot spinach & artichoke dip:
ingredients:
- 1 7.5 oz jar marinated artichoke hearts
- 1 10 oz box frozen chopped spinach
- 1 8 oz bar light cream cheese
- 1/4 cup light mayo
- 1/4 cup light sour cream
- 1/3 cup grated or shredded parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
directions:
- set out cream cheese to warm to room temperature.
- thaw spinach in microwave until tender & drain.
- in the meantime, drain artichokes & place in medium bowl.
- mix in sour cream, mayo, & cream cheese.
- mix in spinach. stir in salt, garlic, & cayenne.
- mix in parmesan.
- stir all ingredients until mixed well.
- heat mixture in microwave until warm & top with more parmesan cheese.
- serve with chips or crackers.
chunky guacamole:
ingredients:
- 1/2 large tomato
- 1/4 small red onionjuice from 1 fresh lime
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1-2 garlic gloves, minced
- 3 ripe avocados, halved, seeded, peeled
directions:
- finely chop tomato & red onion.
- combine tomato, red onion, lime juice, olive oil, salt, pepper, and garlic in medium bowl.
- mash avocados in small bowl.
- stir in avocados into medium bowl of ingredients and mix well.
- chill in fridge for up to 1 hour.
- serve with tortilla chips.
both very yummy & great for sharing! perfect for football games at home or other social gatherings. in fact, i’ll be bring one tonight to a cookout. always a crowd pleaser 🙂
