1/4 C. milk
1/2 C. mayonnaise
1/4 C. grated parmesan cheese
1 tsp. white wine vinegar
1/4 tsp. Worcestershire sauce

Gradually blend milk into mayonnaise.
Mix in cheese, vinegar and Worcestershire sauce. Chill.
Serve on tossed salad greens.

Makes ¾ cup

1 cup Plain, nonfat yogurt
1/4 cup Raisins -- (golden are nice)
1/4 cup Chopped nuts; (walnuts -- pecans, or other)
1 1/2 tablespoons Honey

Mix all ingredients, and chill overnight. Serve cold.

Makes about 1.5 cups.
Note: Fresh chopped fruit becomes a special salad or a light dessert with this dressing.

2 ounces Blue cheese -- crumbled
1/2 cup Sour cream
1/2 cup Mayonnaise

Place everything in food processor and process till smooth.Chill.
Serve with celery sticks and Buffalo Chicken Wings

Serving Size : 4

1/4 C. olive oil
1/4 C. red wine vinegar
1 clove garlic, minced
2 ounces blue cheese

In a small bowl, mix together olive oil, vinegar, and garlic.
Crumble bleu cheese into the bowl and mix well

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

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Directions
In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper.
While whisking, slowly add the olive oil until the vinaigrette is emulsified.

Place the salad greens in a medium bowl and add enough dressing to moisten.
Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

6 roma (plum) tomatoes, diced
1 sweet onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 bunch cilantro, finely minced
1 lime, juiced
1 teaspoon salt, or to taste'

In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt.
Cover and refrigerate until ready to serve.

3 lbs zucchini, seeded if necessary
3 onions
2 sweet red peppers
1/4 cup pickling salt
2 1/2 cups sugar
1 1/2 cups white vinegar
1 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1 tablespoon water
2 teaspoons cornstarch

In a food processor, finely chop zucchini, using an on/off motion.

Put zucchini in a large bowl. Finely chop onions in food processor.

Add to zucchini in the bowl.

Remove seeds from, and finely chop peppers by hand.

Add to bowl.
Sprinkle everything with salt. Stir to blend.

6 tablespoons Splenda or equivalent liquid Splenda
1/4 cup plus 2 teaspoons white vinegar
1/2 cup oil
1/2 cup Better "Heinz" Ketchup
1 1/2 teaspoons celery salt
1/2 teaspoon paprika
Pinch celery seed

Put all of the ingredients in a jar or bowl and blend well with a stick blender. Keep refrigerated. You will need to stir it well before using.

Makes about 20 tablespoons

Do not freeze

Per 2 Tablespoons: 104 Calories; 11g Fat; trace Protein; 2g Carbohydrate;trace Dietary Fiber; 2g Net Carbs

2/3 cup sugar
1 tsp. paprika
1/2 cup salad oil
1/4 cup vinegar
1 tsp. salt
4 Tbsp. minced onion
1/2 cup ketchup
juice of 1/2 lemon

Directions:

Mix all ingredients and shake well. Refrigerate.

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

3 cloves garlic,minced
2 (4 oz.) cartons bleu cheese, crumbled
1 tsp. salt
1 quart mayonnaise
2 Tbsp. Worcestershire sauce
1/2 cup chopped parsley (or 1 Tbsp. dried)
1 medium onion, minced
1 tsp. dry mustard
1 (16 oz.) carton sour cream
1 cup wine vinegar

Directions:

Mix all together and refrigerate.

1/4 cup granulated sugar
1 tablespoon sesame seeds
1-1/2 teaspoons poppy seed
3/4 teaspoon minced red onion
1/8 teaspoon Worcestershire sauce
1/8 teaspoon paprika
2 tablespoons cider vinegar 1/4 cup vegetable oil

Combine first 7 ingredients in a blender.

Add small amounts of oil at a time with blender on slow until dressing is creamy and thick.

Serve with Spinach Salad or fresh strawberries Poppy Seed Vinaigrette Dressing

1/2 cup reduced−calorie or light mayonnaise
1 1/2 cups plain non−fat or low−fat yogurt
4 scallions, chopped
1/4 cup fresh lime juice
2 cloves garlic, minced
One 10−ounce package frozen chopped spinach, thawed, drained, and squeezed dry
Raw vegetables for serving

In a bowl, combine all of the ingredients except the raw vegetables.
Cover and refrigerate for 30 minutes to allow the flavors to blend.

Serve with cut raw vegetables

1 tablespoon sour cream
2 teaspoons mayonnaise
2 teaspoons heavy cream
1 tablespoon blue cheese
1 teaspoon powderedranch dressing mix
.

How to Prepare:
Mix all together and chill before serving.

NOTES : Counts for ranch dressing mix not included in totals.

1Carbs PerS erving:1g total

3 medium cucumbers
2 small onions
1/4 C. sugar
1/4 C. lemon juice
1/4 tsp. garlic powder
2 tbsp. Worcestershire sauce
1 quart mayonnaise

Process cucumbers and onions in a food processor.
Stir in sugar lemon juice, garlic powder, and Worcestershire sauce.
In a medium-sized bowl, combine cucumber mixture and mayonnaise.

1/2 C. plain yogurt
2 tbsp. olive oil
Juice of 1 lemon
1 clove garlic, minced
1 to 2 ounces bleu cheese, crumbled

Mix all ingredients in a blender.

2 ounces red wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, mashed
1/4 teaspoon kosher salt
3/4 cup olive oil

Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine.
Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream.

Let dressing sit for 1 hour at room temperature before straining out garlic and serving.

Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving.

Yield: 1 cup

2 to 3 ounces roquefort cheese
6 tbsp. olive oil
2 tbsp. sour cream
4 tsp. sherry vinegar
Salt

Combine cheese, sour cream, and vinegar in a blender.
Stir in olive oil and add salt.

8 ounces roquefort cheese
1 13-ounce can evaporated milk
1 quart mayonnaise
2 garlic cloves, minced

Combine roquefort cheese and milk in a saucepan. Cook, stirring, over low heat until
cheese melts.
Add mayonnaise and garlic.
Cover and refrigerate to blend flavors.

3 tbsp. sour cream
1 egg, slightly beaten
1 tsp. garlic salt
Pepper
3 tbsp. olive oil
2 tsp. white wine vinegar

Mix together well

1/4 C. olive oil
1/2 C. lime juice
1 tbsp. fresh parsley, chopped
1/4 tsp. fresh oregano, chopped
Salt and pepper

Mix together

1 tbsp. red wine vinegar
2 tsp. lemon juice
1 clove garlic, minced
1/2 tsp. fresh oregano, chopped
Salt and pepper
1/4 C. olive oil

Mix all together.

1 C. sugar
1/2 C. red wine vinegar
1 C. olive oil
1 tsp. garlic salt
1/2 tsp. paprika
Pepper
2 tsp. onion, minced
1 (18-oz.) bottle catsup

Combine all ingredients in a blender.

1/4 C. olive oil
1/4 C. red wine vinegar
1 clove garlic, minced
2 ounces blue cheese

In a small bowl, mix together olive oil, vinegar, and garlic.
Crumble bleu cheese into the bowl and mix well.

Combine:
8 oz bar reduced fat cream cheese,
1/4 cup marshmallow fluff
3 Tblsp. sugar free raspberry preserves.
Blend thoroughly.

Serve with fresh fruits.

Makes 12 Servings of Dip

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.

1/4 cup Lemon juice
1/4 cup Cider vinegar
1/4 cup Unsweetened apple juice
1/2 teaspoon Oregano
1/2 teaspoon Dry mustard
1/2 teaspoon Onion powder
1/2 teaspoon Basil
1/8 teaspoon Thyme
1/8 teaspoon Rosemary
1 clove Garlic, sliced

Combine all ingredients. Chill for at least an hour or two to allow herbs to blend. Remove garlic clove pieces before serving.

Makes 12 tablespoons

Calories: 9 (2 tablespoons) Fat: 0 gm 0% fat

From: Stop the Insanity by Susan Powter

1 cup sugar
2 Teaspoon salt
dash paprika
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil

Place all ingredients into blender and mix.
Store in jar in refrigerator

3 tblsp brown sugar (Splenda)
1 cup ketchup
1/2 tsp lemon juice
1/2 tsp liquid smoke
1 tbs Dijon mustard
2 tbs red or white wine vinegar
1 tsp chili powder
1 tsp garlic powder
1 tsp ground celery seeds

Combine all ingredients in a saucepan and cook 25 min.
If you want a spicier sauce: add 1/4 tsp cayenne pepper.

Good on any kind of meats, etc.

Makes 6 Servings

.