Buffalo Chicken dip!

Blend: 2 large cans of white meat chicken (drained), 1 brick of cream cheese, 3/4 of a bottle of Frank's Red Hot, and 1 bottle of chunky blue cheese dressing. Pour into 8x11 pyrex. Cook uncovered for 45 min on 350. Upon removal, sprinkle on finely shredded cheese blend of some sort. Serve with chips!

Pumpkin Hummus

I find I eat more crudites (raw veggies) if I'm dipping them in 2 tbsp of some kind of hummus, so I'll be giving this a try for sure.

Looking for something unique and healthy to spice up your next football party? Then you’ll score some extra points if you whip up a batch of this Pumpkin & Spice Hummus.

Hummus is one of my favorite appetizers. Not only do I love the taste, but I also love that it’s a healthy alternative to mayonnaise-based dips.

While hummus is traditionally made with chickpeas, I like to shake it up a little just in the fall by using pumpkin puree instead. Here’s my favorite recipe for…

Pumpkin & Spice Hummus

• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 (15 ounce) can pumpkin puree
• 1 garlic clove, chopped
• 2 tablespoons chopped fresh parsley

Place all ingredients, with the exception of the parsley, in a food processor (or your high speed blender), and process until smooth. Add parsley and pulse until blended.

Spoon hummus into a cute serving bowl and sprinkle with toasted pumpkin seeds, if desired.

Serve with veggies or with toasted whole wheat pita or tortillas. To toast your pita or tortillas, simply spray them with olive oil baking spray, place on a cookie sheet, and bake under the broiler until crispy. Then, cut with a pizza cutter and serve.

SOURCE: http://blogs.livewellnebraska.com/2010/11/06/spice-up-the-party-with-pumpkin-hummus/

Easy Low Fat Fruit Dip

EASY LOW FAT FRUIT DIP
1 cup low fat vanilla yogurt 1 cup sugar free Cool Whip Mix ingredients together and serve. *Optional: Add 1/4 cup powdered sugar

Pumpkin Cookie Dip

Pumpkin cookie dip

1 package 8 ounces cream cheese room temp

2 jars 7 ounces each marshmallow creme

1 can 15 ounce solid pack pumpkin

1 tsp ground cinnamon

1 tsp grated orange peel

gingersnaps or vanilla wafers

In large bowl beat cream cheese and marshmallow creme till smooth. Stir in pumpkin,cinnamon and orange peel. Serve as dip with cookies. Store in fridge. makes 4 cups

NUTRITION FACTS:

1 serving 2 tbsp = 50 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol,27 mg sodium,6 g carbohydrate,1g fiber,1 g protein

Helen's Spinach Dip

* Exported from MasterCook *

                              Spinach Dip

Recipe By     :unknown
Serving Size  : 16    Preparation Time :0:00
Categories    : Appetizers                      Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 10            ounces  frozen chopped spinach -- (1 package), thawed
and drained
 2                     scallions -- (small, thin ones)
 1              large  egg -- hard-cooked
    1/3           cup  light mayonnaise
    1/3           cup  sour cream -- or yogurt
 1         tablespoon  Dijon mustard
    1/2    tablespoon  Tabasco sauce
 2        tablespoons  lemon juice
    1/4      teaspoon  salt

Press out liquid from spinach with the back of a tablespoon until no
liquid appears.  Chop spinach and scallions fine with a knife; or
chop fine, using metal blade of a food processor, but do not
puree.  Chop egg fine with a knife, or shred, using coarse shredding
disc of a food processor.

In a medium bowl, whisk together mayonnaise, sour cream, lemon juice,
mustard, Tabasco, and salt until smooth.  Stir in spinach, scallion,
and egg.  Cover tightly and chill.  To preserve color of spinach,
serve dip several hours after it is made.  Offer with tortilla chips.

Makes about 2 cups dip.
Cuisine:
 "American"
Source:
 "Helen's 3/5 index card recipe file (pre-MasterCook)"

                                   - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 33 Calories; 2g Fat (61.9%
calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber;
17mg Cholesterol; 92mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable;
0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : I've had this recipe so long that it precedes the days of
low-fat or fat-free products.  I'm sure light mayo will work;
probably could also use ff sour cream/yogurt.  Everyone seems to love
this dip, but it's been several years since I've prepared it.  My
recipe doesn't state number of servings, so I calculated servings as
follows:   Assuming the 2 cups is correct, and assuming 2T per
serving, this would serve 16.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


------------------------------------

SOURCE:  Helen from old Healthy Exchanges board

Healthy 7 Layer Dip

7-Layer Dip

2 (8 oz) pkgs reduced fat cream cheese or neufchatel
1 (1.25 oz) pkg taco seasoning
1 (16 oz) can fat-free refried beans
1 (16 oz) jar salsa
2 cups shredded reduced-fat Mexican cheese
2 cups lettuce, shredded
1 (4 oz) can sliced black olives
1 (16 oz) can petite-cut diced tomatoes, drained
1 bunch green onions, sliced

Blend cream cheese and taco seasoning. Chill 30 minutes.
Combine beans and salsa over medium heat; stir until mixed and heat until
warm. Remove from heat and let cool. Spread cream cheese mixture

evenly over bottom of 9-by-13-inch baking pan. Cover with bean and salsa

mixture. Sprinkle with cheese. Top with lettuce and olives, tomatoes and onions.

Makes about 7 cups dip
Per 1/4-cup serving: 74 Calories;4g Fat;2g Fiber;5g Protein;6g Carb;329mg Sodium

Sun-Tribune

Shared by Linda June Fritz

Hot Corn Cip

Hot Corn Dip

Submitted by: Corinne Doubiago Rated: 5 out of 5 by 135 members

Prep Time: 15 Minutes Cook Time: 30 Minutes

Ready In: 45 Minutes Yields: 48 servings

"Colorful and spicy, this creamy tortilla chip dip is a blend of corn, tomatoes and spices."

INGREDIENTS:

1 (15 ounce) can white corn, drained 1 (15 ounce) can yellow corn, drained 1 (10 ounce) can diced tomatoes with green chile

peppers, drained 1 (8 ounce) package cream cheese, diced and softened 1/2 teaspoon chili powder 1/2 teaspoon garlic powder chopped fresh cilantro to taste

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
3.	Bake in the preheated oven 30 minutes, or until hot bubbly

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 1/3/2009

DETAILED NUTRITION Serving Size 1/48 of a recipe Servings Per Recipe 48 Amount Per Serving Calories 29 Calories from Fat 16 % Daily Value * Total Fat 1.7g 3 % Saturated Fat 1g 5 % Cholesterol 5mg 2 % Sodium 78mg 3 % Potassium 43mg 1 % Total Carbohydrates 3.3g 1 % Dietary Fiber 0.4g 2 % Protein 0.8g 2 % ** Sugars 0.5g Vitamin A 2 % Vitamin C 2 % Calcium <> Iron 2 % Thiamin <> Niacin 2 % Vitamin B6 1 % Magnesium 1 % Folate 5 %