2 cup sour cream
2 cup Mayo
3 tbs minced onion
3 tbs parsley flakes
3 teaspoons Beaumont spice
3 teaspoons dill weed
1 tea curry powder.. (opt)

Mix well, and chill...
Serve with cut up Veggies

Chili Con Queso Dip
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14 1/2 ounces canned tomatoes diced/undrained 10 ounces canned tomatoes w/chiles/undrained
1 teaspoon olive oil
1/2 cup onion chopped
2 cloves garlic minced
8 ounces fat-free cream cheese
1 teaspoon chili powder
6 ounces Velveeta® Light
Cilantro optional

Dip:
1 pkg. cream cheese softened
1 C. marshmallow cream
Grated rind from 1 orange

Fresh Fruits:
Pears
Apples
Grapes
Pineapple
Melon
Orange or lemon juice

Combine dip ingredients; mix well. Slice washed pears and apples; dip into lemon or orange juice to prevent browning; drain. Pour dip into bowl; place in center of large platter.

Arrange fruit around dip Fresh Fruit With Orange Cheese Dip

Nonstick cooking spray
1/2 cup chopped onions
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, drained and rinsed
1/2 teaspoon chopped fresh sage
1 teaspoon balsamic vinegar
1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon pepper

Place a medium skillet over medium heat and coat it with nonstick cooking spray. Add the onions and cook until they're soft and translucent about 1 min. Add the garlic and continue to cook for about 30 secs.

1/2 Cup Blue Cheese Dressing, or more to taste
1 (14.5 oz) jar artichoke hearts, well drained and chopped
1 cup sour cream
2 green onions, chopped

Mix all ingredients and place in a serving bowl.
Cover and chill for at least one hour to allow the flavors to blend before serving.

2 (10 oz.) cans chunk chicken, drained
2 (8 oz.) pkgs cream cheese, softened
1 cup ranch dressing or blue cheese
3/4 cup hot sauce
1 1/2 cups shredded cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through.

Stir in cream cheese and ranch or blue cheese dressing. Cook stirring until well blended and warm.

Mix in half of the shredded cheddar and transfer the mixture to a slow cooker (crock pot).

Sprinkle the remaining cheddar over top, cover and cook on low setting until hot and bubbly.

Hot Pizza Dip

8 oz. pkg. cream cheese, softened
1 tsp. Italian seasoning
1 C. shredded mozzarella cheese
3/4 C. grated Parmesan cheese
8 oz. can pizza sauce
2 Tbsp. chopped green pepper
2 Tbsp. thinly sliced green onion
Breadsticks or tortilla chips

In a mixing bowl, beat cream cheese and Italian seasoning. Spread in an
ungreased 9-inch microwave-safe pie plate.

Combine mozzarella and Parmesan cheese; sprinkle half over the cream cheese.
Top with the pizza sauce, remaining cheese mixture, green pepper and onion.

2 bags (1 lb. each) fresh spinach
1/8 lb. butter − not margarine
1 tsp. minced fresh garlic
2 tbls. minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce (to taste)
1/2 tsp. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced

Steam spinach − strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside.

1 15−ounce Hormel Turkey With Beans, 99% Fat−Free Chili
1 8 oz. package fat−free cream cheese
1 cup reduced fat shredded sharp cheddar cheese

Allow the cream cheese to soften completely to room temperature.
Spread the cream cheese on the bottom of a shallow casserole type dish. Next, evenly spread the chili over the cream cheese.

Lastly, sprinkle the shredded cheese over the chili.

Bake at 350F for 20 to 25 minutes or until heated through.

Serve hot with baked tortilla chips.

Chili

4 oz. fat-free cream cheese
1/2 C. fat-free cottage cheese
1 Tbsp. chopped green onion
2 tsp. fresh squeezed lemon juice
3/4 tsp. salt
1/2 tsp. chopped fresh dill weed.
1/8 tsp. ground black pepper
1 Cucumber peeled, seeded and coarsely chopped

Fresh veggies for to serve

Process cream-cheese, cottage cheese, green onion, lemon juice, salt, dill weed and black pepper n food processor until smooth. Add cucumber and pulse . Process until blended. Cover and chill for 2 hours to allow flavors to blend.
Serve with fresh vegetables

Yields about 2 Cups of dip

1 (1 oz) pkg ranch salad dressing and seasoning mix
2 (8 oz each) pkgs reduced-fat cream cheese 1-1/2 cup shredded Colby Jack cheese
3/4 cup light beer
pretzels, optional

Beat dip mix, cream cheese and shredded cheese with electric mixer until combined. Gradually add beer; mix until smooth.
Cover and refrigerate 2 to 3 hrs. Serve with pretzels if desired.

Serves 24 Amount Per Serving Cals: 70 Cals from Fat: 41 Total Fat 4.5g 6% Carbs 2g 0%
Dietary Fiber < 1g 0% Sat Fat 3g 15% Chol 15mg 5% Protein 4g 6% Sod 220mg 9% Iron 0% Vitamin C 0%

One 14 ounce can artichoke hearts, drained
One 4-ounce can chopped green chiles, drained
2 tablespoons light mayo
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon hot pepper sauce

Combine all the ingredients in a food processor or blender. Blend until almost smooth.
Heat the mixture in a medium saucepan for 5 mins over low heat or until hot or bake in a small casserole at 350 degrees F. for 15 mins.

Serve warm.
Makes: 1 cup (8 servings)

Nutritional Info (Per Serving) Cals:30 Protein:1g Sod: 178mg Chol:2mg Fat: 2g Dietary Fiber: 1g Sugars: 1g Carbs: 3g

1 (8 oz) package cream cheese
1 large red bell pepper, chopped
½ c. feta cheese
2 T. pesto

Preheat oven to 350. Using beaters, beat together cream cheese and pesto. Add feta, continue to beat until combined. Stir in pepper with wooden spoon.
Spread into a pie plate and bake 15 minutes or until hot and bubbly.
Let stand 5 minutes, serve with crackers.

8 oz. pkg. Philadelphia cream cheese, cubed
1-1/2 cups finely chopped cooked chicken
2 stalks celery, finely chopped
1/2 cup Kraft Roka Blue Cheese dressing
1/2 cup hot pepper sauce for Buffalo wings

1. Combine ingredients in medium microwaveable bowl.
2. Microwave on high 5 minutes or until cream cheese is melted and dip is heated through, stirring after three minutes.
3. Serve with Wheat Thins Original Crackers or celery sticks.

Substitute:
Substitute finely chopped Oscar Mayer Deli Fresh Oven Roasted Chicken

Ingredients
3 Tbsp. honey
1 Tbsp. apple flavored brandy
1 (8oz) pkg light Hilly Brand Neufchatel cheese, softened
1/2 cup dried apple chunks
1/2 cup chopped pecans, toasted

 
Procedure
Gradually add honey and brandy to neufchatel cheese; mixing until well blended. Stir in apples and pecans. Cover; chill.
Serve with apple and pear slices and assorted crackers.
Orange juice may be substituted for brandy.

Ingredients
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1/2 cup green onion slices
1/2 cup OSCAR MAYER Real Bacon Recipe Pieces
1/2 cup BREAK STONE'S or KNUDSEN Sour Cream

Procedure
Mix Velveeta, onions and bacon in large microwaveable bowl. Microwave on HIGH 5 min. Or until Velveeta is completely melted, stirring after 3 min.

STIR in sour cream.

Ingredients
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (2.8oz.) OSCAR MAYER Real Bacon Recipe Pieces or Bits
1 Tbsp. Worcestershire sauce
1 Tbsp. KRAFT Prepared Horseradish
1/2 tsp. hot pepper sauce
Dash garlic powder

Procedure
MIX all ingredients until well blended; cover.

REFRIGERATE several hours or until chilled.

SERVE with assorted NABISCO Crackers, chips or assorted cut-up vegetables.

Makes 2-1/4 cups

Ingredients
2 cups chopped fresh broccoli, cooked and chilled
1/4 cup reduced-fat sour cream
1 to 2 tablespoons minced onion
1 tablespoon fat-free mayonnaise
2 to 3 tablespoons lemon juice
1/4 to 1/2 teaspoon chili powder

Raw vegetables or tortilla chips

In a food processor, combine the first six ingredients; cover and process until smooth.
Refrigerate for several hours.

Serve with vegetables or tortilla chips.