LAYERED SUNDRIED TOMATO AND ARTICHOKE SPREAD
8 oz package cream cheese (1/3 less fat OK)
3 Tbsp finely chopped sundried tomatoes in oil, well drained
3 Tbsp finely chopped drained canned artichoke hearts
2 Tbsp pesto
2 Tbsp chopped planters smoked almonds
2 Tbsp chopped fresh parsley
Cut Cream Cheese horizontally into 3 slices using dental floss. Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice. Combine artichokes and pesto; spoon over second cream cheese layer. Top with remaining cheese slice, nuts and parsley; press lightly to secure.
Wrap up and refrigerate at least 1 hour. Serve with your favorite crackers…
LAYERED BLACK BEAN DIP
8 oz package cream cheese, softened (1/3 less fat OK?
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can diced tomatoes and green chilies, drained
1 c Kraft Mexican style shredded cheese
Spread cream cheese onto bottom of shallow dish. Layer with beans and tomatoes; top with shredded cheese.
Serve with tortilla chips.
CHEESY SPINACH AND ARTICHOKE DIP
1 (14 oz) can artichoke hearts, drained and chopped
1 (10 oz) pkg frozen chopped spinach, thawed and drained
3/4 c grated parmesan cheese
3/4 c mayonnaise
1/2 c shredded mozzarella cheese
1/2 tsp garlic powder
Preheat oven to 350 degrees F. Mix all ingredients until well blended. Spoon into 9″ pie plate or quiche dish. Bake 20 minutes. Serve with crackers or fresh vegetables.
CHEESY CHILI DIP
1 (8 oz) pkg low-fat cream cheese, softened
1 (15 oz) can hot chili with beans (Hormel)
1/2 c shredded cheddar cheese
2 Tbsp chopped cilantro
Spread cream cheese onto microwavable plate; top with chili and cheddar cheese. Microwave on HIGH 45 seconds – 1 minute or until cheddar is melted. Sprinkle with cilantro.
Serve with tortilla scoops!
THESE DIPS ARE EASY AND DELICIOUS!! ENJOY!