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Volume III
August, 2011

Newsletter Home / Kitchen Remedy

Delightful Dips

By Jeanne Wolfley

I believe a chip is just a chip until you add the dip!

I love a fruit or vegetable dip as well. Hope you find something you would like to try!

Greek Yogurt Fruit Spread

1/2 cup Greek yogurt
2 Tablespoon fruit spread (sugar free)
1 Teaspoon agave (if needed)

Mix together and serve with fresh fruit.

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Fluffy Peanut Butter Dip

This is great for apples or pears.

1/2 cup creamy peanut butter
1 8-ounce vanilla yogurt
1/2 cup whipped cream (whipped)
Pinch of cinnamon

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Pudding Dip

1 large package instant vanilla pudding
2 cups buttermilk

Mix together and use for fruit dip.

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Brown Sugar Dip

1 cup brown sugar
2 Teaspoons vanilla
1 8-ounce fat free cream cheese

Make sure the cream cheese is room temperature. Beat in remaining ingredients. This recipe taste great on all fruits.

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Marshmallow Dip

1 7-ounce jar marshmallow cream
1 7-ounce cream cheese in tub
1/2 Teaspoon cinnamon
1/8 Teaspoon vanilla

Beat all the ingredients together and serve on fruit, vanilla wafers or graham crackers.

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Shrimp Dip

This a great dip on crackers or breads.

1 8-ounce package cream cheese
1 tablespoon onion
1 cup sour cream
1/2 cup mayonnaise
1/8 cup lemon juice
6 ounces of salad shrimp
1 Tablespoon finely chopped celery

Rinse shrimp in cool water and let drain. Mix all the ingredients with a mixer and then fold in shrimp.

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Yogurt Dill Dip

1 cup plain yogurt
1 Tablespoon parsley
1 Tablespoon dill
1 cup light mayonnaise
1 Tablespoon dried onion

Mix together until well blended. This dip is delicious on vegetables or crackers.

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Meat Fondue Dip

6 Tablespoons tomato paste
6 Tablespoons fruit vinegar
1/2 cup of sugar
1/2 Teaspoon dried crushed chili pepper
1 Teaspoon dried chives
Salt and pepper to taste

In a small pot over medium heat, bring to boil the tomato paste, vinegar, sugar and crushed chili pepper. Add salt and pepper. Transfer to small bowl and let cool. Sprinkle with chives.

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2 ripe avocados
2 heaping Teaspoons Salsa
1/2 Teaspoon of lemon juice
1/8 Teaspoon garlic salt

Mash up avocado and add lemon juice and garlic salt. Add Salsa and serve with corn chips.

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Black Bean and Corn Salsa

1 cup cooked, drained black beans
2 Tablespoon cilantro
1 cup corn (drained)
1 lime (juiced)
1/4 cup finely chopped red onion
1/2 Teaspoon Salt
1/8 Teaspoon cumin

Drain beans and corn and add together in a medium size bowl. Add chopped cilantro and red onion. Add salt and cumin. Squeeze the lime over mixture. Cool and serve with corn chips.

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Black Bean Hummus

2 cans black beans
2 Tablespoons tahini
1 small can mild green chilies
2 limes (juiced)
1 Teaspoon olive oil
1 clove of garlic (minced)
2 Tablespoon cilantro
1 Teaspoon cumin
1 Teaspoon salt

Drain and rinse beans. Put all ingredients in a blender and blend until almost smooth.

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Avocado Salsa

1 16-ounce frozen corn
1 medium red pepper (chopped)
1/2 cup red onion (chopped)
5 garlic cloves (minced)
1/3 cup olive oil
1/4 cup lime juice
1 Teaspoon salt
1/2 Teaspoon pepper
4 ripe avocados
1/2 Teaspoon cumin
1 cup medium salsa

In a large bowl, combine corn, red pepper and onion. In a smaller bowl, combine the garlic, lime juice, cumin, salt and pepper. Mix well. Pour over the corn and bean mixture and toss to coat. Refrigerate overnight. Add avocados just before serving and stir in salsa.

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