COOKING LIGHT DIPS RECIPES

Name: Cheesy-Spinach Crab Dip
Total time: 2 h 25 min
Yield: Serves 20 (serving size: 1/4 cup)
Ingredients: 1 1/2 cups lump crabmeat, drained and shell pieces removed; 4 ounces shredded 50% reduced-fat jalapeño cheddar cheese (about 1 cup); 3 ounces grated fresh Parmesan cheese (about 3/4 cup); 1/2 cup fat-free milk; 1/2 cup grated onion; 1/2 cup canola mayonnaise; 1 tablespoon sherry vinegar; 1/2 teaspoon ground red pepper; 2 garlic cloves, minced; 1 (10-oz.) pkg. frozen chopped spinach, thawed, drained, and squeezed dry; 1 (8-oz.) block 1/3-less-fat cream cheese; 1 (8-oz.) carton reduced-fat sour cream; 1 teaspoon grated lemon rind

CHEESY SPINACH-CRAB DIP RECIPE | COOKING LIGHT

Cheesy Spinach-Crab Dip Recipe | Cooking Light image

This cheesy crab dip makes a savory party appetizer with minimal preparation time. If you like your dip hot and spicy, increase the ground red pepper or add crushed red pepper for an additional kick.

Provided by Cooking Light

Total Time 145 minutes

Yield Serves 20 (serving size: 1/4 cup)

Number Of Ingredients 13

Ingredients

1 1/2 cups lump crabmeat, drained and shell pieces removed
4 ounces shredded 50% reduced-fat jalapeño cheddar cheese (about 1 cup)
3 ounces grated fresh Parmesan cheese (about 3/4 cup)
1/2 cup fat-free milk
1/2 cup grated onion
1/2 cup canola mayonnaise
1 tablespoon sherry vinegar
1/2 teaspoon ground red pepper
2 garlic cloves, minced
1 (10-oz.) pkg. frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-oz.) block 1/3-less-fat cream cheese
1 (8-oz.) carton reduced-fat sour cream
1 teaspoon grated lemon rind

Steps:

Place first 12 ingredients in a 3-quart electric slow cooker; stir well. Cover and cook on low for 2 hours. Stir in lemon rind. Serve warm with pita chips or whole-grain crackers.

Nutrition Facts : Calories 141, CarbohydrateContent 3g, FatContent 10g, FiberContent 1g, ProteinContent 9g, SaturatedFatContent 4g, SodiumContent 267mg, SugarContent 2g

BASIL PARMESAN DIP (COOKING LIGHT) RECIPE - FOOD.COM

Basil Parmesan Dip (Cooking Light) Recipe - Food.com image

This addictive dip is from the July '09 Cooking Light issue. I served this for dipping with pita chips and also with bread cubes. It makes a WONDERFUL sandwich spread - we put it on a turkey sandwich. The original recipe didn't call for the olive oil; I decided to add it since it only adds about 1 fat gram per 2 tablespoon serving. So you can certainly leave it out if you're watching fat grams.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 cup, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup lightly packed fresh basil leaf (don't use dried)
3/4 cup grated parmesan cheese or 3/4 cup romano cheese
3/4 cup reduced-fat sour cream
2 teaspoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon pepper
1 tablespoon extra virgin olive oil
extra basil (to garnish)

Steps:

Place all ingredients in food processor or blender and process until smooth.
Serve with pita chips, bagel crisps, or bread cubes. Or use instead of mayonnaise on a turkey sandwich.

Nutrition Facts : Calories 88.4, FatContent 7.1, SaturatedFatContent 3.5, CholesterolContent 17.1, SodiumContent 153, CarbohydrateContent 1.9, FiberContent 0.2, SugarContent 0.2, ProteinContent 4.4

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