Hungry Girl Goes... Skinny-Dipping!
No, not THAT kind of skinny-dipping. Here are a couple of delicious dips that are low in calories and fat. Dive in!
Article By: Lisa Lillien
Nice 'n Spicy Artichoke Dip
Jalapeños give classic artichoke dip a spicy twist. Make a bowl the next time you have pals over!
Ingredients:
One 8-oz. tub fat-free cream cheese
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1/2 cup shredded part-skim mozzarella cheese
3 tbsp. reduced-fat Parmesan-style grated topping
1 tsp. chopped garlic
Two 14-oz. cans whole artichoke hearts packed in water, drained and chopped
1/3 cup jarred jalapeño slices, drained and finely chopped
Directions:
Place cream cheese in a large microwave-safe bowl, and stir until smooth. Add sour cream, mayo, mozzarella cheese, Parm-style topping and chopped garlic. Mix thoroughly.
Stir in chopped artichoke hearts and chopped jalapeño slices. Microwave for 2 minutes. Stir well. Microwave for another 2 minutes, or until hot. Yum!
MAKES 12 SERVINGS
Each serving (1/12th of recipe, about 1/3 cup) has 72 calories, 2g fat, 9g carbs, 1.5g fiber, 5g protein and a PointsPlus value of 2.
Supreme Pizza Dip
Need a new and unconventional way to get a guilt-free pizza fix? You got it!
Ingredients:
One 8-oz. tub fat-free cream cheese
1 cup shredded part-skim mozzarella cheese
3/4 cup pizza sauce
2 tsp. garlic powder
1 cup frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms)
1 cup finely chopped mushrooms
3/4 cup finely chopped onion
3/4 cup finely chopped bell pepper
15 slices turkey pepperoni (Hormel's is best!), chopped
Directions:
Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray. In a large bowl, stir cream cheese until smooth. Add mozzarella cheese, pizza sauce and 1 1/2 tsp. garlic powder. Stir until uniform.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add soy crumbles and sprinkle with remaining 1/2 tsp. garlic powder. Cook and stir until hot, 2 - 4 minutes.
Add the hot soy crumbles to the large bowl, and stir well. Remove skillet from heat and clean, if needed. Re-spray and return to medium-high heat. Add mushrooms, onion and bell pepper. Cook and stir until softened, 6 - 8 minutes.
Transfer cooked veggies to a medium bowl, and blot away excess moisture. Stir veggies into the cream cheese mixture. Add half of the chopped pepperoni, and stir well. Transfer to the baking pan. Top with remaining chopped pepperoni. Bake until hot, about 15 minutes. Mmmmm!
MAKES 12 SERVINGS
Each serving (1/12th of recipe, about 1/4 cup) has 78 calories, 3g fat, 6g carbs, 1g fiber, 8g protein and a PointsPlus value of 2.
Where will Hungry Girl go next week? Check back Monday to find out...
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Hungry Girl, aka Lisa Lillien, distributes her tips, tricks and takes on new food products through her daily emails and Web site. Check out www.Hungry-Girl.com
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