SPINACH VEGGIE DIP (~2 cups dip, shared by Megan Clements)
1 cup cottage cheese
1/2 low fat or fat free sour cream
1 envelop dry Herb and Garlic soup mix
1 package (10 oz.) chopped frozen spinach, thawed, well drained
SHRIMP VEGGIE DIP (~1 3/4 cups dip)
1 package (8 oz) low fat or fat free cream cheese, softened
1/2 cup fat free or low fat sour cream
3 Tablespoons chives or green onions, snipped
3-5 drops hot pepper sauce
1 can (4-6 oz) tiny shrimp, drained
salt to taste
milk, thin to desired consistency
YOGURT FRUIT DIP (~1 cup dip)
1 cup vanilla yogurt
2 Tablespoons concentrated frozen orange juice
honey to taste
SOUR CREAM FRUIT DIP (~1 1/3 cups dip), shared by VaLene Ferguson
1 cup fat free or low fat sour cream
2-4 Tablespoons brown sugar, more or less to taste
4 crisp coconut or macaroon cookies, crushed
CREAM CHEESE FRUIT DIP (~1 1/2 cups dip)
1 package (8 oz) cream cheese, softened
1 banana, mashed
1/2 crushed pineapple, drained
Mix each recipe separately; combine all ingredients and mix well. Chill 1-2 hours to blend flavors. Serve with fresh vegetables, fruit or crackers. Dips are attractive when served in hollowed out fruit or vegetables.
Add comment