Fruit or Veggie Dip

by Jacque
(US)

1 jar (7 oz.) marshmallow creme

1 (8 oz.) pkg. cream cheese

1 (16 oz.) tub Cool Whip (thawed)

1/4 c. Juice (grape, apple, etc. - your choice)

Hot Chicken Dip

by Natasha
(US)

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup any flavor hot Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing,Hot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired.

Serve with crackers or vegetables.

Hummus Dip

by Chelsea B
(NY)

1 can of Goya chick peas- drained and rinsed
1 clove of garlic
2 tbsp of olive oil
1/2 tsp of cumin
juice from 1/2 a lemon

Drain and rinse chick peas.
Add all ingredients in food processor and mix well.
Serve with pita chips, carrots or your favorite vegetable.

Apple Brickle Dip

by Mac Russell
(Winnsboro, SC)

4 oz fat free cream cheese
4 oz 1/3 reduced fat cream cheese
1/2 cup Splenda brown sugar
1/2 teaspoon vanilla extract
1/2 cup of Heath toffee bits
Mix all ingredients and serve with sliced apples.

The Veggie-cheesy dip

by Nupur Pandya
(Richmond,VA)

Ingredients--
~1 cup salsa
~1/2 cup shredded cheese (any Mexican cheese will do)
~1/4 cup fat-free or low-fat sour cream
~1/3 cup chopped olives & beans (black or garbanzo)
~ Chips to dip in

1. Melt the cheese in the salsa for 30 seconds.
2. Add the sour cream and olives/beans.
3. Mix
4. Enjoy with the chips.

Hummus

by Ellen
(USA)

3/4 cup canned chickpeas (reserve liquid)

1/4 cup tahini (sesame seed paste)

1/4 cup fresh lemon juice

2 cloves garlic, peeled & minced

1 TBSP extra virgin olive oil

salt to taste



Blend all ingredients together until smooth adding reserved chickpea liquid if needed.

Easy Spicy Salsa

1 can (32 oz) stewed tomatoes
1 can (8 oz) tomato sauce
1 can (4 oz) chopped chili peppers
1 can (4 oz) chopped jalapeno peppers
1 medium sweet onion, diced fine

Mix all ingredients together in a large bowl.
Let sit for 15 minutes, then spoon into tightly covered jar or other container.
Refrigerate and use as needed.
This mixture will keep in the refrigerator for several weeks.
Use as a dip for tortilla chips or as a marinade for meats and poultry or to make Mexican style dishes.

Cinnamon Butter

by Laurie
(Canada)

As easy as 1 2 3

1- cup of butter

2 - cups of icing sugar

3 - Tablespoons of Cinnamon

Add all three into blender or food processor, even a mixer will do but lighter & fluffier if in food processor.

Melted Snowman

by Deana Cornish
(Pawhuska,OK)

Melted Snowman
Whisk together 1 pint low-fat mayo, 1 Cup 1% Milk, 3 Tbsp. Ranch dressing (1 packet). Serve with "Snowman Noses" (carrots).

We do monthly themes in our after-school cooking club. January was "Snow".