~~Dip Recipes~~

Recv'd in email;

Roasted Red Pepper Dip


Prep Time: 5 min
Total Time: 1 hr 5 min
Serves: Makes 16 (2 Tbsp. dip + 5 cracker) servings.

Ingredients
1 container (8 oz.) BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream
1 jar (7 oz.) roasted red peppers, drained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese or PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 clove garlic, minced
1 Tbsp. fresh basil leaves
1/2 tsp. dried oregano leaves
SNACKWELL'S Wheat Crackers

Preparation
PLACE all ingredients except crackers in food processor or blender container; cover. Process until red peppers are finely chopped and mixture is well blended.

POUR into serving bowl; cover. Refrigerate at least 1 hour. Serve as a dip with crackers.


Munching Onion Dip

Prep Time: 5 min
Total Time: 3 hr 5 min
Serves: Makes 1-1/2 cups.

Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup MIRACLE WHIP Dressing
1/4 cup sliced green onions
1 tsp. Worcestershire sauce

Preparation
MIX cream cheese and salad dressing until well blended.

ADD remaining ingredients; mix well. Cover; refrigerate several hours or until chilled.

SERVE with assorted vegetable dippers or potato chips.

Great Substitute: Substitute 2 Tbsp. finely chopped white or yellow onion for green onion.

Sensational Shrimp Dip

Prep Time: 10 min
Total Time: 3 hr 10 min
Serves: Makes 3 cups


Ingredients
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
2 cans (4-1/4 oz. each)tiny shrimp, drained
1/4 cup finely chopped green onions
2 Tbsp. ketchup
1 Tbsp. KRAFT Prepared Horseradish

Preparation
MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled.

SERVE with assorted cut-up vegetables, rice cakes or bread slices.

Make-Ahead: Dip can be made a day in advance. Most vegetables can be cut up a day in advance as well. Cover; refrigerate until ready to use.


Horseradish Bacon Dip


Prep Time: 15 min
Total Time: 15 min
Serves: Makes 12 (2-Tbsp.) servings.

Ingredients
2 cups KRAFT Shredded Cheddar Cheese
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup crumbled, cooked OSCAR MAYER Bacon
2 Tbsp. KRAFT Horseradish Sauce
2 Tbsp. chopped chives
WHEAT THINS Snack Crackers

Preparation
PLACE cheese, sour cream, bacon and horseradish sauce in electric blender or food processor container; cover. Blend until smooth.

STIR in chives. Refrigerate at least 1 hour to blend flavors. Serve as a spread with crackers.

Special Extra: Garnish with additional chopped chives and crumbled cooked bacon.

Warm Harvest Cranberry Dip

MIX together 1 pkg. (8 oz.) softened PHILADELPHIA Cream Cheese, 1 cup ATHENOS Traditional Crumbled Feta Cheese, and 1/2 cup each whole berry cranberry sauce, toasted PLANTERS Slivered Almonds and sliced green onions. Spread in pie plate.

BAKE at 350ºF for 15 min., stirring once during baking.

SERVE warm with Wheat Thins Snack Crackers and veggie dippers.

I have made the roasted red pepper dip - its yummy!

:)

Jalapeño Queso Dip (Makes About 3 Cups)

Ingredients and Directions:

1 lb. Sharp Cheddar Cheese, grated
2 cups Mayonnaise
2 Tbs. canned Puréed Chipotle Peppers
1/2 cup canned Diced Jalapeños, drained
1/3 cup fresh Jalapeños, seeded and minced
1/4 cup Pimiento, drained and diced
1/2 cup Green Onion tops, chopped

In a medium mixing bowl, thoroughly combine the grated cheddar cheese with the mayonnaise. The mixture will be slightly chunky.

Fold in the chipotle and jalapeño peppers along with the pimiento and most of the green onion tops. When all ingredients are thoroughly combined, cover and refrigerate for at least 3 hours prior to serving.

Serve the dip chilled with plain tortilla chips and a sprinkling of green onions on the top, if desired. Refrigerate to store.

Great Guacamole
Makes 2 cups—Dairy-free


2 ripe avocados, peeled, seeded and sliced
2 Tbs. fresh lemon juice
2 cloves garlic, minced
1 shallot, minced
1/2 tsp. salt
Several drops hot pepper sauce
3 Tbs. chopped fresh tomato
1 Tbs. chopped fresh cilantro
Cut avocados in half and remove the seeds. Scoop out the pulp and place in a shallow bowl. Drizzle with lemon juice and mash with a fork. Add remaining ingredients and mix well. Serve right away.

PER 1/4-cup serving: 86 CAL; 1 G PROT; 8 G TOTAL FAT (1 SAT. FAT); 5 G CARB.; 0 MG CHOL; 6 MG SOD.; 2 G FIBER

Chive Dip

Ingredients:

1 cup mayonnaise
1 cup sour cream
1/4 cup minced chives
2 garlic cloves, pressed
1 tsp. lemon juice

Preparation:

Mix together, then serve with tortilla chips and veggies like carrots, broccoli and celery.

Hot Broccoli Cheese Dip


Recipe Rating:

Prep Time: 10 min
Total Time: 35 min
Makes: 32 servings, 2 Tbsp. each


Nutrition Information
Kraft Kitchens Tips
Ratings and comments
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1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 envelope GOOD SEASONS Italian Salad Dressing Mix
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided



PREHEAT oven to 350°F. Mix cream cheese, sour cream and salad dressing mix with electric mixer on medium speed until well blended. Add broccoli and 1-1/2 cups of the cheddar cheese; mix well.
SPOON into 9-inch pie plate.
BAKE 20 minutes. Sprinkle with remaining cheddar cheese. Bake an additional 5 minutes or until cheese is melted. Serve as a dip with NABISCO Crackers.




KRAFT KITCHENS TIPS


Healthy Living
Save 20 calories and 2 grams of fat per serving by using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat Cream Cheese, BREAKSTONE's FREE or KNUDSEN FREE Fat Free Sour Cream and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Great Substitute
Prepare as directed, using GOOD SEASONS Ranch Salad Dressing & Dip Mix.

Southwestern Dip Bowl


1 9 inch round loaf of dark bread
16 ounces grated sharp cheddar cheese
8 ounces cream cheese
8 ounces sour cream
1/2 cup chopped green onions
1 tsp. Worcestershire sauce
1 can chopped green chilies (4 1/2 ounces)
1 cup chopped ham
Tortilla chips

With a sharp knife, cut the top portion off the bread,
reserving top. Scoop out inside of loaf, leaving 1/2-1
inch thick shell. (You can cut the scooped out bread
into pieces to use with the dip later) In bowl, combine
remaining ingredients except tortilla chips. Mix well.
Fill bread shell with cheese mixture. Place on baking
sheet, and cover shell with bread top. Bake at 350 degrees
for one hour. When ready to serve, remove top and
surround with chips and chunks of bread on a platter.

Easy Cheesy Fajita Dip


Recipe Rating:

Prep Time: 5 min
Total Time: 13 min
Makes: Makes 24 servings, 2 Tbsp. each


Nutrition Information
Kraft Kitchens Tips
Ratings and comments
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1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 pkg. (6 oz.) LOUIS RICH Grilled Chicken Breast Strips, chopped
1/4 cup each chopped green and red pepper
1 small onion, chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream



MICROWAVE all ingredients except sour cream in 2-quart microwavable bowl on HIGH 6 to 8 minutes or until VELVEETA is melted, stirring after 3 minutes.
STIR in sour cream until well blended.
SERVE hot with WHEAT THINS Big Snack Crackers or assorted cut-up vegetables.




KRAFT KITCHENS TIPS


Special Extra
For a little heat, stir in 1/2 tsp. red pepper flakes before microwaving.

Buffalo Chicken Dip


"This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and Celery sticks. Everyone loves the results!"
Yields 5 cups.



2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cold cream cheese, cubed
1 cup prepared Ranch salad dressing
3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers




1 Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.


Makes 20 servings

Oh, my! My printer is running overtime! Thanks.
Margaret

Crab Curry Dip (2 cups)

Ingredients:
1 package (8 oz.) light cream cheese (Neufchâtel), softenend
1/2 cup NESTLÉ CARNATION Evaporated Fat Free Milk
3/4 cup (4 oz.) fresh, cooked or chopped imitation crabmeat
2 tablespoons green onion, thinly sliced
2 tablespoons red bell pepper, finely chopped
1/2 teaspoon curry powder
1/4 teaspoon garlic salt
1 assorted cut fresh vegetables

BEAT cream cheese and evaporated milk in small mixer bowl until creamy. Stir in crabmeat, green onion, bell pepper, curry powder and garlic salt. Cover; refrigerate for 30 minutes. Serve with vegetables.

Roasted Eggplant Spread
serves 6 to 8


This is not only good, it's good for you. Many years ago we developed a group of recipes that have almost no fat for customers who like to save their calories for dessert. I love to serve this alongside other Mediterranean specialties, such as hummus, pita bread, Greek olives, feta cheese, and stuffed grape leaves.

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
11/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Preheat the oven to 400 degrees.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.

Taste for salt and pepper.

Serve with toasted pita triangles or crackers