Originally Posted by jp4m2  Light & Creamy Hot Dips
Makes 4c.
Topping:
1 slice hearty white sandwich bread
2 tbsp. grated Parmesan cheese
Creamy Base:
1c. Light cream cheese, room temp.
1/2c. Shredded low- fat cheddar cheese
1/4c. Low-fat sour cream
2 tbsp. Parmesan cheese, grated
2 tbsp. Lemon juice
2 tbsp. Chopped parsley
½ tsp. Cayenne pepper
1 recipe prepared for artichokes, crab, or spinach ( recipes follow)
S&P
Adjust oven rack to upper middle & oven at 375 degrees. Lightly spray 2 qt. casserole dish.
For the topping, process the bread & cheese in a food processor til finely ground, about 15 sec.
For the base, pulse the cream cheese, cheddar, sour cream, parm., lemon juice, parsley & cayenne pepper w/ one of the prepared recipes until coarsely chopped, about ten 1 sec. pulses. Season w/ the S&P.
Scrape mixture into the dish. (Can be put in the refrig. for up to two days. Bring back to room temp. before baking.) Sprinkle topping over dip & lightly spray crumbs w/ cooking spray. Bake until browned & bubbly, about 20 min. Serve.
Artichoke:
Toss 2 ( 9oz. ) pkgs. frozen hearts ( don’t thaw) w/ 1tsp. olive oil, ½ tsp. salt & ¼ tsp. pepper on a foil lined sheet. Bake 450 for 20 -30 min. or til browned on the edges., then chop coarsely. Heat 2 tsp. of olive oil in skillet over med. high heat. Add one med. onion chopped fine, cook til soft, about 6 min. Add artichokes & cook til starting to brown & liquid evaporates, about 5 min. Add 2 minced garlic cloves & 2 tsp. minced fresh thyme cook for about 1 min. more.
Crab:
Heat 2 tsp. in skillet til hot, add 1 med. onion, & 1 red bell pepper chopped fine, cook til soft, about 6 min. Stir in 2 minced garlic cloves, cook about 1 min. Stir in ¾ lb. lump crab meat ( picked over) & 1 ½ tsp. Old Bay seasoning.
Spinach:
Heat 2 tsp. olive oil in skillet over med. high heat. Add 1 med. onion & 1 red bell pepper chopped fine. Cook til soft, about 6 min. Add 1 ( 16oz.) pkg. frozen spinach &cook til defrosted & liquid evaporates, about 10 min. Stir in 2 minced garlic cloves, 2 tsp. minced fresh thyme & 1 tbsp. lemon juice, cook about 1 min.
1/3c. serving
Artichoke Dip: calories 110, fat 6g, sat fat 3g
Crab Dip: calories 120, fat 6g., sat fat 3.5g
Spinach Dip: calories 100, fat 6 g. sat. fat 3g. |