dips

Fruit Dip
Recipe added 11-30-2002
Mix 1 small box sugar-free, fat-free vanilla pudding with 1 cup skim milk until smooth. Fold in 2 cups fat free cool whip. Chill at least an hour.
Serve with any fruit - apple and pear slices, strawberries, and grapes are my favorites.
Divided into 8 servings, it is 1 star per serving.

Mediterranean vegetable spread by sarah beth
Ingredients
6 oz jarred roasted red peppers (water-packed), drained
6 oz marinated artichokes, drained
1/4 cup(s) basil, fresh, packed or 1 tsp dried
1 tsp dried oregano
1/2 tsp garlic powder
8 oz fat-free cream cheese, softened
Instructions
In a food processor, combine peppers, artichokes, basil, oregano and garlic powder; process until blended but still slightly chunky.
Cut cream cheese into small chunks and combine with vegetable mixture until blended. Cover and chill at least 30 minutes. Yields about 1/4 cup per serving.
Serves | 8
stars per serving | 1

Magical Kingdom Fluffy Fruit Dip 10-21-2002
Serves 8 (1/4 cup) stars 2
3/4 CUP FF Plain Yogurt
1/3 CUP Nonfat dry milk powder
3/4 CUP strawberry spreadable fruit
1 CUP Cool Whip Free or Lite
3-4 drops red food coloring (optional or use other color for fun)
1 tsp. coconut extract
2 TBS flaked coconut

In a large bowl, combine yogurt and dry milk powder.   Add fruit spread. Mix well to combine. Fold in Cool Whip, food coloring, coconut extract, and coconut. Cover and refrigerate for at least 1 hour. Gently stir again just before serving.
104 Calories   0 Fat 0 fiber

Six-layer Dip
Serves 12 (1/2 cup servings)
1-16 ounce can fat-free refried beans
1/2-cup salsa
1-cup fat-free sour cream
1-cup low-fat shredded cheddar cheese
1-medium chopped tomato
1/2-bunch chopped green onions
2-tbs. sliced black olives
In a medium bowl, stir together beans and salsa. Spread bean mixture into a 9-inch pie dish. Spread the sour cream on top of bean layer, then cheese, tomatoes, onions, and olives on top. Cover and refrigerate for up to 4 hours. Serve with Wow or baked chips. Serves 12.
1/2 cup = 2 stars

George Foremans Roasted Red Pepper Mayonaise
1 star per teaspoon
1 egg plus 1 yolk at room temp
2 TBS fresh lemon juice
2 teaspoons Dijon mustard
1 cup canola oil
2 red bell peppers roasted, peeled and seeded (about 1 cup)
salt/pepper to taste
In a blender or food processor add eggs, lemon juice, mustard and salt and pepper. Process for 10 seconds.
with the motor still running slowly add the oil then gradually incread the amount of oil your adding as it thickens.
add the red bell peppers and mix until mixture is creamy .
adjust the ingredients to taste.
refridgerate for at least 2 hours before serving, the mixture will thicken in the refridgerator.

George Foremans Onion- Dill Sauce
0 stars for up to 2 TBS
2 TBS reduced fat mayonaise
2 TBS plain low fat yogurt
1 TBS finely chopped onion
1 TBS finely chopped dill pickle
1 TBS fresh dill or 1 1/2 tsp dried dill
mix all ingredients, cover and refridgerate until ready to serve.

Fruit 'N' Nut Spread ~ 2 tbsp = 1 star
Tina in wny (losingtogether), Feb 2002
1 cup fat-free cottage cheese
1 to 2 teaspoons lemon juice
1/8 teaspoon ground allspice
/2 cup mixed dried fruit, chopped
1/4 cup chopped pecans, toasted
In a blender or food processor, combine the cottage cheese, lemon juice and allspice; cover and process until smooth. Stir in fruit and nuts. Yield: 1 cup. 67 Calories, 3g fat, 1g fiber

Lemon Fruit Dip ~ 1/3 cup = 3 stars
Tina in wny (losingtogether), Feb 2002
2 cups (16 ounces) reduced-fat sour cream
1 package (1ounce) sugar-free instant vanilla pudding mix
� cup fat-free milk
4 teaspoons lemon juice
1 teaspoon grated lemon peel
Assorted fresh fruit
In a bowl, whisk the sour cream, pudding mix, milk, lemon juice and peel until blended. Serve with fruit. Yield: 2 cups. 1/3-cup dip equals 3pts. 127 Calories, 7 g Fat, trace fiber

ZESTY FAT FREE MARINADE
0 stars
A great marinade for fish or chicken, this oil free combination lends bursts of flavor, especially to mild flavored fish.
juice of 1/2 lemon
1 garlic clove finely chopped
2 TBS white wine
1 TBS lemon zest
2 tsp taragon vinegar
1 teaspoon dried tarragon
1/4 tsp freshly ground black pepper
In medium bowl combine all the ingredients, mixing well, and set aside until ready to use.

FAT FREE GARLIC- WINE MARINADE
0 stars
This flavorful marinade, which uses no oil, is appropriate for chicken or beef. The balsamic vinegar makes it too assertive for fish.
1/4 cup balsamic vinegar
1/4 cup sweet Marsala, sherry, or sweet white wine
2 TBS fresh lemon juice
2 TBS chopped fresh oregano or 1 TBS dried
2 TBS chopped fresh Basil or 1 TBS dried
1/4 tsp freshly ground black pepper
4 garlic cloves minced
In medium bowl combine all the ingredients, mixing well, and set aside until ready to use.

ROSEMARY-THYME MARINADE
2 stars per TBS
This tangy, herbed marinade is good for chicken and fish
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 garlic cloves pressed
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp lemon zest
In small bowl combine all the ingredients, mixing well, and set aside until ready to use.

RASPBERRY VINEGAR MARINADE
1 star per TBS
This light, tangy, sweet marinade complements vegetable kabobs, fish, or chicken
1/4 cup extra virgin olive oil
1/4 cup raspberry vinegar
1/4 cup chopped green onion
1 TBS fresh lemon juice
1 TBS honey
1 TBS minced garlic
2 tsp dried thyme
1/4 tsp freshly ground black pepper
In medium bowl combine all the ingredients, mixing well, and set aside until ready to use.

GINGER-SOY MARINADE
1 star PER TBS
Spicy and with an asian influence, this marinade goes well with beef or chicken
1/4 cup chopped green onion
1/4 cup toasted sesame oil
1/4 cup light soy sauce or tamari
1/4 cup Marsala or Madeira wine
2 TBS honey
2 TBS minced garlic
1 TBS minced ginger
In medium bowl combine all the ingredients, mixing well, and set aside until ready to use.

THYME-BAY LEAF RUB
0 stars
A nice herb blend for fish, especially fatty fish like halibut, sturgeon, or whitefish.
2 bay leaves
2 TBS dried thyme
2 tsp black peppercorns
Place all the ingredients in a spice grinder or food processor, and crush until well blended. Lightly oil the fish or chicken, and with your fingers press the berb blend into the flesh .

CAJUN SPICE RUB FOR FISH
0 stars
Substitute this dry rub for the marinade and sesame seeds used in George's Catfish fillets with sesame crust to grill a Cajun style blackened catfish.
1 TBS. Paprika
2 tsp. dried lemon zest
2 tsp. coarsely ground black pepper
1 tsp. dried tarragon
1 tsp. dried basil
1/2 tsp. cayenne pepper
1/4 tsp. salt
Mix all the ingredients together in a small bowl. Brush the fish lightly with canola oil., sprinkle about 1/2 tsp. of dry rub over each side of the fish, and press it in with your fingers. Let the fish marinate at room temperature for 30 minutes to an hour before grilling.

GARLIC HERB RUB
0 stars
This herb blend goes well with lamb or beef. An alcohol base such as cognac or brandy can be substituted for the olive oil.
1 TBS. extra virgin olive oil
1 tsp. finely minced garlic
1 tsp. crushed sage
1/2 tsp. dried oregano
1/2 tsp. dried basil
pinch cayenne pepper
Mix all the ingredients together in a small bowl. use 1/2 tsp. of the rub for each side of the meat and rub the mixture into the meat. Let the meat marinate for 30 minutes to an hour at room temperature before grilling.

JOHN'S HOT AND SPICY RUB FOR RIBS
0 stars
Sprinkle this spicy blend over beef or pork ribs and rub it in. Barbecue the ribs over indirect heat, being careful not to overcook them. Finish with your favorite sauce, lie the Louisiana Bacon Barbecue sauce or Sour Carolina Mustard Sauce.
1 TBS. freshly ground black pepper
1 TBS. paprika
1/2 TBS. chili powder
1/2 tsp. celery salt
1/2 tsp. ground red pepper
1/4 tsp dry mustard
1/8 tsp. ground cinnamon
Mix all the ingredients together in a small bowl. Brush the meat with a little canola oil, sprinkle the dry rub over the ribs, and press it in with a spoon or your fingers. Let the meat marinate for 30 to 60 minutes at room temperature.

SPICE AND HERB RUB FOR LAMB
0 stars
This blend makes the Spice and Herb Crusted lamb with yogurt sauce (found on our george foreman recipe page) extra delicious.
1 TBS paprika
2 tsp coarsely ground black pepper
2 tsp dried rosemary
1 tsp crushed fennel seed (crushed with mortar and pestle)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp cayenne pepper
1/4 tsp salt

Asiago Cheese Dip -- entire recipe is 13 stars, you can divide it up as you wish, don't forget to add the points for whatever you spread this on.
Ingredients:
1 cup non-fat mayonnaise
1/2 cup thinly sliced green onions
1/3 cup grated Asiago or Parmesan cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato chopped(not the kind in packed in oil -- dry)
1 (8 ounce) carton low-fat sour cream
1 tablespoon grated Asiago or Parmesan cheese
Directions
1 Preheat oven to 350 degrees.
2 Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with toasted bread.
You can cut up a baguette and lightly toast the pieces and serve with this, or use rye crisps, wasa, or melba toast.

Taco Dip (recipe added 11-01-2002)
1lb. Hamburger   (22 stars for low-fat, drained;   25 stars for regular, drained)
1 package taco season   (0)
1 can refried beans (3 1/2 stars for fat-free, 7 stars for regular)
1 jar salsa   (0)
8oz. fat-free sour cream (4)
2 cups low-fat cheddar cheese   (8)
Directions:
1) Brown Hamburger and drain any and all fat from meat. ( washing
helps)
2) add taco seasoning according to package.
3) add your refried beans to your hamburger mixture. mix well.
4) Then in a 8 inches square brownie pan, pour hamburger mixture. and
spoon it around in the pan to make layers.
5) add your sour cream as your next layer. ( you may or may not use all your sour cream)
6) then a layer of salsa ( adjust to your taste)
7) add the cheese to the top, and bake in oven until cheese melt.
eat with a low-fat tortilla chip.... enjoy...........

Total recipe 37 1/2 stars, using all fat-free/low fat, or 46 with
regular ground beef and refried beans. If you make 8 servings, that is 4 1/2 stars per serving for the low-fat one, 6 points for the other. The chips would be counted in addition to the dip.

GRANDE GRINGO DIP
Serves 6 (1/2 cup)

1 (8-ounce) package fat-free cream cheese
1 (10 3/4-ounce) can Healthy Request Tomato Soup
3/4 cup chunky salsa (mild, medium or hot)
In a medium bowl, stir cream cheese wit a spoon until soft. Add tomato soup and salsa. Mix well to combine. Cover and refrigerate for at least 30 minutes. Serve with veggies or reduced-fat crackers or chips.
HINT: This is also good on a baked potato, topped with 1 tablespoon shredded reduced-fat cheddar cheese
60 calories, 0 grams fat, 0 grams fiber = 1 star per 1/2 cup serving

Chocolate Fudge Sauce ~ 12 (1 tbsp.) servings / 1 star
Laura (losingtogether), Feb 2002
Ok oops its not hot fudge sauce its Chocolate Fudge Sauce but anyway its really good! But I put some in the micro last night after being in the fridge I nooked it to long ( 1 min) so watch out, it burnt.
2 oz. semi sweet chocolate ( I bought the Bakers brand )
2 T. Dutch process cocoa powder (like hersheys european) mine is a blend of both the regular and dutch.
2 T. SF syrup (log cabin brand)
1/4 cup splenda granular
1/4 cup water
1/2 tsp. vanilla
Chop semi sweet chocolate into small pieces. Place in a medium sized microwaveable bowl. (You may also make this in a saucepan on the stove ). Add remaining ingredients. Place in the microwave on high and heat for 45 seconds; chocolate will not be completely melted. Remove and stir thoroughly until smooth. Add vanilla. Makes 3/4 cup.

No-Fat Guacamole ~ serves 4 - 6 / 0 stars
Katie (losingtogether), Jan 2002
1 (10-ounce) package frozen asparagus
2 tablespoons fat-free sour cream
1/8 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon - lemon juice
1/2 (4 ounce) can chopped green chilies
Tabasco sauce to taste
3 tablespoons finely chopped onion
1 small tomato chopped
Poke several holes in package of asparagus, place in shallow dish and cook in microwave as directed on package until soft. Drain asparagus. Place asparagus in medium bowl and mash. Add sour cream, garlic powder, salt, lemon juice, chilies and Tabasco sauce. Fold in onions and tomatoes and mix well. Cooking Time: No Cooking Time Required

Creamy Taco Dip ~ 8 (1/3 cup) servings / 1 star
2 8 oz packages Philadelphia Fat Free cream cheese
1 teaspoon Taco Seasoning
1 teaspoon dried parsley flakes
1 cup chunky salsa (your choice of mild, medium, hot)
1/3 cup (1 1/2 oz) shredded Kraft reduced fat cheddar cheese
1/3 cup ripe olives
In a medium bowl, stir cream cheese with a spoon until soft.
Stir in taco seasoning, parsley flakes, and salsa. Add cheddar cheese and olives. Mix well to combine. Cover and refrigerate at least one hour. Calories: 65, Fat Grams: 1
1 star

Fruit Dip
I've been getting kinda bored w/ my fruit but I REFUSE to stop eating it since I eat so few vegetables... so last night I was going through some old WW stuff (from a couple of years ago when I was OP) and I found my fruit dip
recipe I've been searching for (oh the things you find when you're packing to move...). It's yummy so I'm passing it on...
1 8oz. tub fat free cool whip
4 oz. fat free cream cheese
1/4 cup powdered sugar
1 tsp. vanilla
Blend all ingredients together until smooth. Use food coloring for tint if you want to make it pretty=)! ENJOY!!!!

Ranch Dressing / Dip ~ 8 servings / 2 stars per cup
1/2 of 1 oz packet of Hidden Valley Ranch Original Salad Dressing Mix (dry)
1 TB vinegar
1/2 c water
2 TB fat-free cream cheese
1/4 tsp garlic salt (or 1/8 tsp garlic powder)
15 pringles fat-free sour cream and onion flavor potato crisps
Put all of the ingredients into an electric blender and blend on high speed until VERY, VERY smooth. Serve immediately or let sit 10 minutes to thicken more. Refrigerate after using (keeps about 1 week in the fridge).
This uniquie fat free dressing/dip REALLY tastes like it is high fat. Its someones creation on ww.

Three sample oil-free dressings

Mix together, 2 tbsp fat-free natural yogurt, 1 tsp lemon juice,
1 tbsp chopped parsley, salt and pepper.

Mix together, 2 tbsp lemon juice,
1 tsp balsamic/cider vinegar, salt and black pepper.

Mix together, 2 tbsp fat-free natural yogurt, 1 tsp tomato paste,
1 chopped clove garlic, 1 tsp lemon juice