Sausage, Bean and Cheese Dip Cajun Style

Ingredients:

1 can chili-seasoned diced tomatoes (14.5 ounces)
1/4 cup water
1 teaspoon hot sauce
2 teaspoon cajun seasoning
2 can pinto or red kidney beans (16 ounce) , rinsed, drained and mashed with a fork
1 cup chopped green bell-pepper
1/2 cup diced reduced-fat smoked sasage
Cooking spray
4 cups freshly shredded reduced-fat sharp cheddar cheese, divided
Baked Tortilla chips

Instructions:

Preheat ove to 350 F. Mix together tomatoes, water, hot sauce, cajun seasoning, beans, green bell-pepper, and smoked sausage. Spray 2 quart casserole dish with cooking spray. Place mixture into casserole dish. Bake for 30 minutes or until boiling. Sprinkle cheese over the top and bake for 5 more minutes. Best if served with low-fat tortilla chips.

Red Lentil Dip

Ingredients:
1 cup dried red lentils
3 cups vegetable broth (homemade or bought)
1 clove garlic, crushed
1 large tomato, chopped
1 red bell pepper, roasted and chopped
Salt and pepper
Freshly chopped parsley

Instructions:
In a saucepan, cook the red lentils in the broth until soft and mushy.

Place the lentils in a food processor, together with the garlic, tomato and red bell pepper and season. Process until smooth. Arrange on a plate, sprinkle with parsley and serve with whole wheat crackers, rice crackers or crusty bread.

Spinach Dip of the Sea

Ingredients:

2 Italian breads loafs(12 inches long and 3 to 4 inches wide)
2 10 ounce packages fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
6 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup 1/2-inch cubes rindless Brie cheese
1 cup grated Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
One 6 1/2 ounce jar marinated artichoke hearts, drained and chopped
4 strips bacon, fried crisp, drained and cut into 1/2 inch pieces
8 ounces fresh lump crabmeat (pick out any pieces of shell)

Instructions:

Cut the bread in half lengthwise. Scoop out the insideof the bread and throw away, leaving a 1 inch shell from the bottom half of the bread. Set the shell and top of bread on a cookie sheet and set aside. Boil a medium pot of water and add the spinach. Cook until wilted. Drain and place in a bowl of ice water. Remove all excess water by squeezing the spinach. Chop the spinach and set it aside. Melt the butter over medium-high heat in a medium pot. Place the onions in the pot and cook for 3 minutes, stirring frequently. Next, add the salt, pepper, garlic, and cayenne. Cook for one more minute. Stirring continuously, add the flour and cook for 2 more minutes. Stir in the cream and milk cook still stirring for 3 to 4 minutes until creamy and thick. Add the rest of the ingredients being careful not to break up the crab meat, including the spinach you prepared earlier. Preheat the oven to 350° F. Scoop into the hollowed out french bread and place the top half back on. Wrap in aluminum foil and bake for 25 minutes. Once finished unwrap and let cool for 5 minutes. Cut and serve.

Delicious Honey Dip

Ingredients:
1 cup plain yoghurt
Grated peel of lemon or lime
1 tbsp lime juice
3 tbsp liquid honey

Instructions:
Thoroughly mix all ingredients in a bowl, cover and put in the fridge for at least 10 hours. The mixture will thicken. Yields 1 cup.

Enjoy this dip with seasonal cut up fruit, from melon, pineapple pieces, grapes, strawberries, mango, papaya, bananas to oranges. The dip is the perfect accompaniment to get your whole family to stock up on vitamins.

Caramel Banana Dip

Ingredients:

1/2 cup pecan halves, chopped
1 medium banana, coarsely chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 (12 ounce) jar of hot caramel ice cream topping

Instructions:

Preheat oven to 350F. Chop pecans and bananas. Combine ingredients (except pecans) in mixing bowl. Mix well. Pour mixture into small casserole dish. Sprinkle pecans over mixture. Bake 10-12 minutes until the top is bubbly. Serve with butter cookies or apple wedges.

Bacon Cheddar Melt Dip

Ingredients:

1 package of cream cheese softened
1 cup cheddar cheese
1/2 cup of mayonnaise
1/2 cup chopped bacon
1/4 chopped green onion
1 small diced tomato

Instructions:

Preheat oven to 350 F. In a large mixing bowl combine the cream cheese, cheddar cheese, and mayonnaise. After that is well mixed, add the bacon, green onion, and tomato. Spread mixture into an ungreased 8″x8″ baking dish. Bake until cheese has melted thoroughly. Serve with crackers or French bread pieces.

Fruity Grilled Chocolate Kabobs

3 pears, peeled and cut into quarters
6 grapes, halved
12 strawberries
2 tbsp raw sugar
Wooden skewers, soaked in water for 15 min. (like for kabobs)

Chocolate Dip

½ cup favorite chocolate bar, chopped
½ cup + 2 tbsp heavy cream
25 mini marshmallows
2 tbsp chopped toasted almonds

Note: You can change the fruit to whatever you like and the nuts as well…or eliminate the nuts altogether.

Melt the chocolate, heavy cream and marshmallows in a small saucepan over low heat. Stay on it and keep stirring. Bring to a boil and whisk rapidly for about 2 minutes until the sauce thickens. Stir in nuts. Set aside.

In a bowl, combine fruit and sprinkle with sugar. Toss gently. Put them on skewers.

Grill fruit skewers for about 7 minutes, until the fruit is caramelized and heated well.

Serve with the freshly made chocolate dip.

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Cucumber Mint Relish

2 large cucumbers, peeled, seeded and diced
Salt, to taste
1/4 cup minced red onion
1/4 cup red bell pepper
1/4 cup minced fresh mint
3 Tablespoons rice wine vinegar
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 1/2 teaspoons sugar

Wash, peel, and remove seeds from cucumbers.  Salt cucumbers and allow to drain for one hour. Pat cucumber dices dry with a paper towel and place in a large bowl.  Combine onion, bell pepper, mint, vinegar, garlic and sugar with cucumbers and toss well.  Cover and allow to chill in refrigerator between one and four hours prior to serving.  When ready to serve, remove from refrigerator and stir well.

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Gooey Mexican Chili Cheese Dip

1 lb. cream cheese, softened
2 16-oz. cans chili (with or without beans and meat)
2 lb. shredded Mexican cheese blend
1 bag tortilla chips

Preheat oven to 300 degrees.  Using a 9X 13″ baking pan, spread cream cheese on the bottom.  Create one layer with chili followed by shredded cheese to cover the top.  Place pan in oven and bake for 15 minutes or until cheese has melted.  Serve with favorite tortilla chips. (To make more, double recipe and layer twice)

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Thick and Hearty BBQ Sauce

3/4 cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1/4 cup finely chopped onions
2 large garlic cloves, finely minced
1 Tbsp dark brown sugar
1 Tbsp fresh lemon juice
1/2 tsp. dry mustard
1/4 tsp red pepper flakes (optional)

Combine all in a saucepan, bring to a boil over medium heat stirring occasionally. Reduce heat and simmer uncovered 40 minutes. Stir occasionally.

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