2 cans black beans (no salt added) 1 8oz brick of Neufchâtel cheese 1/2 cup reduced fat sour cream 1/2 cup hot salsa (or as hot as you like) 1 package reduced sodium taco seasoning 2 cups shredded reduced fat 4 cheese Mexican blend 1 bunch diced scallions (divided)
In a food processor fitted with a blade attachment, add everything except 1/2 of the scallions. Process until semi-chunky. Place in baking tin and cover with remaining 1/2 of scallions.
Bake at 350F for 30 minutes. Enjoy with tortilla chips, veggies, or crackers.
2 (15 1/2 oz.) cans pink salmon, drained well 16 oz. cream cheese, softened 2 tbsp. lemon juice 4 tbsp. green onion, finely chopped 2 tbsp. horseradish (more or less to taste) 1 tbsp. dried dill weed (additional to dust over top) 2 tsp. liquid smoke
Drain salmon very well. Remove bones and skin. Using a hand mixer on low, combine all ingredients until well blended. Place in serving bowl and dust with additional dill weed. Cover and refrigerate until ready to serve. Remove from refrigerator and allow to sit at room temperature about 5 minutes before serving to ease spreading.
This is one of those dip recipes that you wouldn’t believe could taste so very good, yet be so very easy to make. Local restaurant extraordinaire Perfectly Frank’s makes this as “Crack Dip” on sale by the cup with toasted, seasoned pita chips for dipping.
1 lb mild (or hot) ground sausage (depending on your love of heat). 16 oz cream cheese (softened, cut into cubes) 1 cup sour cream 1 10 oz can of diced tomatoes with chiles
Brown sausage in a skillet; drain grease. Add cream cheese and tomato/chiles. Stir until combined. Transfer to a crock pot and stir in sour cream. Warm through and reduce to keep warm. Serve with corn chips, veggies, pita chips, or your favourite crackers.
The ultimate easy dip — served cold with corn chips, crackers, crostini or pita wedges. You can lighten up the calories by using reduced fat cream cheese and reduced fat sour cream, but don’t go for the fat-free. The texture will be way off and you probably won’t enjoy it.
1 8 ounce block cream cheese, softened 1 1/2 cups sour cream 1 cup shredded mild cheddar cheese (go for a thicker shred than the feather – it makes the dip have a better “mouth feel”) 1 packet powdered ranch dressing mix 8 slices bacon, crisply cooked and crumbled 5 or 6 sliced green onions Optional garnishes: additional cooked crumbled bacon, sliced green onions
Place the cream cheese in a medium bowl; beat with a mixer until completely smooth (1-2 minutes). Add the sour cream and beat for 1 more minute until thoroughly combined with the cream cheese. Stir in the cheese, ranch mix, bacon and green onions until well combined. Serve chilled, topped with additional bacon and green onions if desired.
