Artichoke Spinach Dip

Clean Simple Eats


Makes 16 servings
115 calories /8F/4C/6P

3 cups fresh spinach, chopped
14 oz artichoke hearts, chopped
1 c freshly grated Parmesan Cheese
1 c freshly grated part-skim mozzarella cheese
1/2 c nonfat, plain Greek yogurt
1/2 c olive oil mayo
1 c neufchâtel  cream cheese
1 T minced garlic
1 T lemon juice
salt and pepper to taste

Preheat oven to 375
Mix spinach artichokes Parmesan and 3/4 c of mozzarella chess together in a bowl, set aside.
In a separate bowl beat the cream cheese, yogurt, mayo, garlic, lemon juice, salt and pepper together. Add all of the ingredients to one bowl, and mix until well combined.
Pour into a greased 8x8 glass baking dish.
Sprinkle with remaining 1/4 c of mozzarella cheese. Bake for 20 mins. Serve with you favorite chips and veggies.

FRESH SWEET CORN SALSA

Ingredients

• 2 cups frozen sweet corn, rinsed with warm water
• 1 (15 oz) can organic black beans, drained and rinsed
• 1 bell pepper, finely chopped
• 2 cups cherry tomatoes, sliced in half
• 1/2 bunch of cilantro, finely chopped
• 1 avocado, pitted, peeled, and diced
• 1 jalapeno, finely chopped (optional if you like your salsa HOT!)
• 1/3 cup lime juice
• 1/4 cup olive oil
• 1 packet of dry Italian seasoning dressing (I usually only use half the packet)

Instructions

In large bowl, combine corn, black beans, bell pepper, cherry tomatoes, cilantro, avocado, and jalapeno. Stir gently.

In a small bowl, combine lime juice, olive oil, and dry Italian seasoning. Stir well and pour over top and gently stir until mixed well. Chill for at least 2 hours prior to serving for best results.

Serve with your favorite chips or on top of tacos.

Homemade Ketchup

Ingredients:

1 can tomato paste
1/4 c water
2 T sucanat sugar
1/2 tsp sea salt
1/4 tsp cumin
1/4 tsp dry mustard
1/4 tsp cinnamon
1/8 tsp ground cloves
2 T cider vinegar

Preparation:

In a small bow mix all ingredients together. Place in a tightly sealed container.

From Clean eat mag=
Serves: 1
Makes: 1/3 cup
Hands-on time: 5 minutes
Total time: 5 minutes

INGREDIENTS:
3 tbsp tomato paste
2 tsp onion, grated
1 clove garlic, minced
1 tbsp apple cider vinegar
1 tsp raw honey

INSTRUCTIONS:
Whisk all ingredients together in a bowl. Ketchup can be made a few days ahead of time and stored in refrigerator in a sealed container for about 1 week.

Cool Whip fruit dip

24 servings
prep 10
total 3 hr 10 mins

1 c plain nonfat yogurt
1/4 c sugar
1 T grated orange peel
1/4 c. orange juice
2 c thawed cool whip

Mix the first 4 ingredients into bowl.  Gently stir in cool whip.  Cover refrigerate 3 hrs till chilled

Cranberry Cream Cheese Dip

Time: 15 minutes prep + 4 hours refrigeration

Yield: 15 servings

1  12 oz package fresh cranberries

1/4 C green onion, chopped

1/4 C cilantro, chopped

1 small jalapeno pepper

1 1/4 C sugar

1/4 t cumin

2 T lemon juice

dash salt

2  8 oz packages cream cheese

  

1. Put your cranberries in a food processor. I used my mini chopper (one batch of CranberryWoodChipDelight was enough for me. The blender and I aren't speaking to each other at this point....) You could also, just chop them up.

  

2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. Throw on a pair of rubber gloves or something, please. The seeds are the hot part of the pepper. If you don't like a lot of heat on the old pallet, just leave the jalapeno out.

3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.  

4. When you are ready to serve, place your cream cheese bricks on a plate.

5. Spread the cream cheese out as evenly as you can.

6. Pour your cranberry mixture over the cream cheese.

7. Spread it all around.

8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips

Fruit Dip

1 (8 oz.) tub sour cream

2 heaping tablespoons brown sugar

1 teaspoon cinnamon

Mix together and serve with fruit.

Cranberry Delight Spread

Makes 1 1/2 cups
Refrigerate before

1 pkg 8 oz cream cheese
2 T concentrated OJ
1/2 tsp cinnamon
1 T sugar
1 zest of an orange
1/4 c finely chopped pecans
1/4 c finely chopped dried cranberries

In an electric mixer bowl combine cheese, juice, cinnamon, sugar; mix on med speed till smooth.  Fold in zest, pecans and cranberries.  Refrigerate- garnish with cranberry or zest. Serve with crackers.

Mexican Dip- Amex Party

2    c. sour cream
2    8 oz. cream cheese
2    c. shredded mexican cheese
1    package taco seasoning
1    can sliced olives (drained)
1    14 oz. can diced tomatoes (drained)
1    4 oz. can green chiles (drained)
1/4 c. finely chopped green peppers (optional)
 
Mix together and bake at 325 for 50 minutes

Carmel Toffee Dip

8 oz cream cheese

1/2 cup packed brown sugar
1/4 cup sugar
1 tsp. vanilla
1/2 package Skor toffee bits

Beat together everything except toffee bits. Fold in toffee bits. Refrigerate over night. Serve with tart apples or strawberries!

Cornbread Dip

1 pan of cornbread (9x9) crumble & add before serving
1 can black beans
1 can corn
1 green pepper
1 red pepper
1 c. shredded cheddar cheese
1/2 c. green onion
2 small avocados
2 small tomatoes
1 c mayo
1 c. sour cream
1 pkg dry ranch dressing mix

Dice up all of the veggies & drain cans.  Mix sour cream, mayo & ranch to make dressing.  Mix in a large bowl, add cornbread right before serve