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Category: Dips and Sauces

Seven-Layer Mexi Dip

Posted on by Lori Harder

seven layer dip

INGREDIENTS

  • 1 (8 oz.) container of fat-free cream cheese (you can leave this out completely if you want to save calories!)
  • 1 (16 oz.) can fat-free refried beans
  • 1 c. fat-free Greek yogurt (I use Fage 0%)
  • 1/2 packet taco seasoning of choice
  • 1 medium-sized firm tomato
  • 2 green onions, chopped
  • 3/4 c. cauliflower, grated into crumbles like cheese
  • 1 soft avocado
  • dash of salt

INSTRUCTIONS

  • On a medium plate, spread cream cheese over the entire bottom (you can leave out the cream cheese if desired.)
  • Spread the entire can of refried beans over the cream cheese, but leave some of the cream cheese showing so you can see the layers.
  • In a separate bowl, take taco seasoning and mix into the fat-free yogurt until smooth.
  • Now you can take the taco yogurt mixture and spread over the bean layer.
  • Chop green onions, avocado and tomato, and sprinkle on top.
  • Finally, using a cheese grater, grate your cauliflower, and sprinkle on top like cheese.
  • Sprinkle salt over the top if desired.

NOTES and TIPS

If you want a more mild flavor, instead of using Greek yogurt, try taking 1 c. of 1% cottage cheese and blend the taco seasoning in a blender until smooth. Or instead of using cream cheese on the bottom layer, try using 1 c. cottage cheese (blended).

Try serving with carrots, celery, endive or baked chips! I tried organic pita and toasted in a frying pan until crunchy.

Corn Avocado Black Bean Salsa Dip

Posted on by Lori Harder

photo

INGREDIENTS

  • 4 tomatoes (make sure they are a bit firm)
  • 1/3 c. chopped cilantro
  • 2 red peppers, chopped
  • 1/2 medium-sized purple onion, chopped
  • 2 avocados, chopped
  • 1 (15 oz.) can of corn, drained
  • 1 (15 oz.) can of black beans, drained
  • 1/4 c. extra virgin olive oil
  • 4 tbsp. hot sauce of choice
  • 1/2 c. lemon juice
  • 3 tsp. Truvia (I like Baking Truvia) OR 1/4 c. sugar

INSTRUCTIONS

  • Chop all veggies and combine all ingredients into a large bowl.
  • Mix well, and serve immediately.
  • Use baked tortillas, veggies or endive leaves to dip into salsa, and enjoy.

NOTES

For best flavor, cover and let sit 2-3 hours in the refrigerator.

This salad is perfect to keep on hand to add to salads, eggs, wraps and more!

Spinach & Artichoke Dip

Posted on by Lori Harder

Spin dip

INGREDIENTS

  • 14 oz can artichoke hearts (drained and excess liquid squeezed out)
  • 1/4 c. chopped frozen spinach (thawed and excess liquid squeezed out)
  • 1/2 c. finely chopped onion
  • 12 oz fresh cauliflower- if frozen cauliflower, thaw and pat dry
  • 3/4 c. 1% cottage cheese
  • 4 oz fat free cream cheese (room temperature)
  • 1/3 c. fat free Greek Yogurt – 0% FAGE brand is best
  • 1/4 c. plus 1 T. Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • Pinch of ground nutmeg
  • 1/8 tsp smokey paprika
  • Salt & Pepper to Taste

INSTRUCTIONS

  • Pre heat oven to 350 degrees.
  • Chop artichoke hearts, spinach, onions and set aside in a large bowl.
  • In food processor add cauliflower, cottage cheese, cream cheese, yogurt and 1/4 c. Parmesan cheese, garlic powder, cayenne pepper, and nutmeg to mixture and blend until smooth.
  • Add the food processor mixture to artichoke mixture in bowl and stir together with a spoon.
  • Pour mixture in a baking dish sprayed with non stick spray.
  • Mix 1 T. Parmesan with paprika and sprinkle on top of artichoke mixture.
  • Bake in 350 degree oven for 30 minutes.
  • Serve immediately with your favorite veggies, crackers or toasted bread pieces.