Chipotle Cheese Dip
This recipe is adapted from “Chipotle Pepper Dip” created by 3-A-Day of Dairy. For more dairy recipes go to www.3aday.org. Makes approximately 2 1/2 cups, serves 5-6.
Ingredients:
1 teaspoon Chipotle pepper sauce (more or less to taste)
2 cups fat-free sour cream or plain yogurt
1/2 cup thick and chunky salsa
2 tablespoons fresh cilantro, chopped
1/3 cup shredded Cheddar cheese
Assorted vegetables or corn chips
Method:
Blend together chipotle pepper sauce, sour cream (or yogurt), salsa and cilantro. Cover and refrigerate 1-2 hours to blend flavors. Place in serving bowl, sprinkle with shredded cheese. Serve with fresh vegetables or corn chips.
Hot 7-Layer Bean Dip (Casserole)
I like this variation of the classic dip. It makes a great dip, but is frequently served in Connie Clements’ extended family as a quick supper casserole. Try it both ways. Serves 8.
Ingredients:
1 can (16 oz) fat-free refried beans
1 pound lean ground beef
1 small onion, chopped
1 package (1.25 oz) taco seasoning
1/2 cup water
1 1/2 cups shredded cheddar cheese
2-3 medium tomatoes, diced
1/2 can (6 oz dr wt) olives, sliced
1 cup sour cream
Tortilla chips
Method:
Preheat oven to 325º F.
Brown ground beef with chopped onion until beef is no longer pink. Add taco seasoning and water, bring to a boil, reduce heat, cover and simmer 5 minutes. Place beef in 9x13x2 pan. Spread refried beans over beef; sprinkle with 1/2 the cheese; scatter chopped tomatoes and 1/2 the sliced olives over cheese. Spread with sour cream; sprinkle with remaining olives and cheese. Bake 20-30 minutes or until heated through (don’t over cook). Serve hot with tortilla chips.
Pina Colada Fruit Dip
Recipe is from Valene Ferguson in the Stewart Family Favorites cookbook. You can easily make this a lower fat dish by using fat-free milk and sour cream – the choice is yours. Makes 2 1/2 cups dip, serves 5.
Ingredients:
3/4 cup 2% milk
1/2 cup sour cream
1 package (3 1/2 oz) instant coconut pudding mix
1 can (8 oz) crushed pineapple, un-drained
Assorted cut fruit for dipping
Method:
Blend together milk, sour cream, pudding mix, and un-drained crushed pineapple. Cover and refrigerate overnight. Serve with cut assorted fresh fruit. Makes approximately 2 1/2 cups dip, serves 5.
