Weight Watchers Chickpea and Roasted Red Pepper Dip Recipe

16 ounces chickpeas, canned - rinsed and drained

7 ounces roasted red pepper - rinsed and drained

1/2 cup nonfat plain yogurt

1 clove garlic - chopped

1/4 teaspoon salt

1/4 teaspoon pepper

Process all ingredients in a food processor or blender until smooth.

Yield: "2 cups"; serving size is 2 T.

Makes 16 servings.

Per serving: 41 Calories; trace Total Fat; (7% calories from fat); 2g Protein; 8g Carbohydrate; trace Cholesterol; 124mg Sodium Food Exchanges: 1/2 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

WW Points: 1 pt.

White Sauce

2 tablespoons butter
1 tablespoon flour
1 cup milk
Seasonings

Wisk butter and flour together. Add milk and seasonings, I usually add salt, pepper, parsley, and garlic powder. Add what ever seasonings you want. Microwave 4-6 minutes, stirring every two minutes or so. Wisk to avoid lumps. Add flour to thicken or milk to thin. Until you get a gravy consistency.

Homemade Herb Vinegar

Delicately flavored herb vinegar is easy to make. Just choose a fresh herb and follow these directions:

Tarragon: White vinegar, 1 bunch tarragon and 1/2 teaspoon whole black peppercorns.

Mint: White vinegar, 1 bunch mint and 2 tablespoons sugar.

Mixed herb: Cider vinegar, 6 sprigs thyme, 1 sprig rosemary and 1 strip lemon peel. Heat 2 cups vinegar just to a boil. Combine remaining ingredients in clean 1 pint glass jar. Por in hot vinegar; cover and let stand 1 week.

Homemade Fudge Sauce

1 1/2 cups semi-sweet or milk chocolate morsels
2 tablespoons butter
1 can (5 ounces) evaporated milk

Directions:
1. Combine chocolate chips and butter in Small Micro-Cooker® and microwave on HIGH 1 minute. Blend with Skinny Scraper; microwave again for 1 minute. Add evaporated milk and gently stir with Stainless Steel Whisk.
2. Microwave 1 minute, whisk until smooth, then microwave again 30 seconds to 1 minute until glossy and thick. Sauce will thicken as it stands. Serve warm over ice cream. Store remaining sauce covered in refrigerator.

Yield: 2 cups

©The Pampered Chef, Ltd. 2008

Crab Spread

1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon lemon juice
1/8 teaspoon salt
1/4 cup onion, finely chopped
1 garlic clove, pressed
1 medium tomato, seeded and chopped
1/2 cup green bell pepper, chopped
4 ounces flake-or chunk-style imitation crabmeat
2 tablespoons fresh parsley, snipped

Directions:
1. In Small Batter Bowl, combine cream cheese, milk, lemon juice and salt. Finely chop onion using Food Chopper. Add to cream cheese mixture along with pressed garlic; mix well. Spread cream cheese mixture over bottom of small serving bowl.
2. Coarsely chop tomato and bell pepper with Food Chopper; sprinkle over cream cheese mixture. Top with crab meat. Snip parsley with Kitchen Shears; sprinkle over crab meat. Cover and refrigerate. Serve with crackers or fresh vegetables.

Yield: 12 servings

©The Pampered Chef, Ltd. 2008

Honey-Cinnamon Spread

1 package (8 ounces) regular or light cream cheese, softened
2 tablespoons honey
1/4 teaspoon ground cinnamon
1 bagel, toasted

Directions:
1. Combine all ingredients in Small Batter Bowl; mix until smooth.
2. Toast bagel in toaster. Remove toasted bagel from toaster using Bamboo Tongs. Spread cream cheese mixture on bagel.

Yield: 1 cup

©The Pampered Chef, Ltd. 2008

Elegant Cheese Fondue

1can (10 3/4 ounces) condensed cheddar cheese soup
1 cup (4 ounces) shredded Swiss or cheddar cheese
1/4 cup non-alcoholic wine, beer or apple juice
1 small garlic clove, pressed
1/8 teaspoon Tabasco® hot pepper sauce
Assorted dippers such as French bread cubes, bite-size vegetables or cooked ham cubes

Directions:
1.Combine soup, cheese, wine, garlic and hot pepper sauce in Classic Batter Bowl. Microwave on HIGH 3-4 minutes or until cheese is melted and mixture is smooth, stirring after each minute.
2. Pour cheese mixture into Simple Additions™ Small Bowl. Serve fondue immediately with assorted dippers.

Yield: 1 3/4 cups (14 servings)

Nutrients per serving: (2 tablespoons fondue): Calories 45, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 2 g, Protein 3 g, Sodium 190 mg, Fiber 0 g Cook’s Tips: If the fondue thickens while serving, place the Small Bowl in the microwave oven. Microwave on HIGH 1-2 minutes or until fondue is hot; stir until smooth.

©The Pampered Chef, Ltd. 2008

Classic Dill Dip

1 cup mayonnaise
1 cup sour cream
3 tablespoons Pantry All-Purpose Dill Mix
Assorted fresh vegetables or potato chips (optional)

Directions:

1. Combine ingredients; chill for at least 1 hour.
2. Serve with an assortment of fresh vegetables or potato chips, if desired.

Yield: 16 servings

Variation: Creamy Dill Dressing: Add 1/2 cup milk to prepared dip. Serve over tossed salad.

©The Pampered Chef, Ltd. 2008

Savory Spread

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 package (0.7 ounce) dry Italian salad dressing mix
Crackers or vegetables (optional)

Directions:

1. Combine all ingredients in Small Batter Bowl. Mix until smooth.

2. Place mixture inside barrel of assembled Easy Accent® Decorator fitted with desired tip. Pipe onto crackers or vegetables. Serve immediately.

Yield: 1 1/2 cups

©The Pampered Chef, Ltd. 2008

Classic Vinaigrette

3 ounces red wine vinegar
1/8 teaspoon ground black pepper
3/4 teaspoon salt
3-4 teaspoons sugar
8 ounces vegetable oil

Directions:
1. Pour red wine vinegar to 3 ounce measurement line on Measure, Mix, & Pour™. Add black pepper, salt and sugar. Add oil to 11 ounce measurement line.

2. Insert lid with plunger into container; turn to closed position. Mix up and down until ingredients are thoroughly blended.

Pour dressing over your favorite mixed salad greens.

Yield: about 1 1/3 cups ©The Pampered Chef, Ltd. 2008

Brown Sugar Fruit Dip

1 (8oz) package cream cheese, softened
1/2 cup sour cream, for topping
1 cup whipped cream
1/4 cup brown sugar
1/4 cup white sugar
1 Tablespoon maple syrup
1 teaspoon vanilla extract

In a mixing bowl, combine all ingredients. Mix until smooth. Serve immediately or chill for later.

Makes 2 1/2 cups

recipe from allrecipes.com

Marshmellow Creme Fruit Dip

1 (8 oz) Container Frozen Whipped Topping, Thawed
1 (7 oz) Jar Marshmallow Creme
1 (3 oz) Package cream cheese, softened
1 can sweetened condensed milk

In a mixing bowl, combine all ingredients. Mix until smooth. Serve Chilled.

Makes 2 1/2 cups.

Recipe from Allrecipes.com

Strawberry Salad

Prep Time: 15 min

Total Time: 15 min

Makes: 8 servings

2 bags (10 oz. each) torn romaine lettuce
2 cans (15 oz. each) mandarin orange segments, drained
4 cups sliced strawberries
1 medium red onion, sliced
1 cup Caramelized Almonds
1 cup Poppy Seed Dressing
TOSS lettuce with oranges, strawberries and onion in large bowl.
SPRINKLE with Caramelized Almonds.
ADD Poppy Seed Dressing; mix lightly. Serve immediately.

KRAFT KITCHENS TIPS
Serving Suggestion Serve with a whole wheat roll.

Jazz It Up For a quick main-dish salad, add 1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken

Breast Strips.

Caramelized Almonds:

Prep Time: 5 min

Total Time: 1 hr 10 min

Makes: 8 servings, 2 Tbsp. each

1 cup PLANTERS Sliced Almonds
6 Tbsp. sugar
TOSS almonds with sugar in nonstick skillet; cook on medium-high heat until sugar is caramelized, stirring frequently.
SPREAD into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour.
BREAK into small pieces. Store in tightly covered container at room temperature.

Poppy Seed Dressing
Prep Time: 5 min

Total Time: 5 min

Makes: 14 servings, 2 Tbsp. each

1/2 cup sugar
1 tsp. salt
1 tsp. dry mustard
1/4 cup wine vinegar
1/2 cup olive oil
1/2 cup canola oil
1 Tbsp. onion juice
3 Tbsp. KRAFT Mayo Real Mayonnaise
4-1/2 tsp. poppy seed

BEAT sugar, salt, dry mustard and wine vinegar in medium bowl with wire whisk until well blended.
ADD olive oil, canola oil and onion juice; mix until well blended. Add mayo and poppy seed; mix well. Cover.
REFRIGERATE until ready to serve.

Creamy Caesar Salad Dressing

Ingredients:
1 lemon
3/4 teaspoon Dijon mustard
3/4 teaspoon Worcestershire sauce
1 large garlic clove, pressed
1/2 teaspoon coarsely ground black pepper
1/4 cup mayonnaise
1/2 cup vegetable or olive oil
1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions:
1. Juice lemon to measure 2 tablespoons juice; place in Small Batter Bowl. Add mustard, Worcestershire sauce, garlic and black pepper; whisk until blended using Stainless Steel Whisk. Add mayonnaise; whisk until smooth.
2. While continually whisking, add oil to mayonnaise in a thin, steady stream. Continue whisking until blended; stir in Parmesan cheese. Cover; refrigerate until ready to serve. Store dressing covered in the refrigerator up to 2 weeks.
Yield: 1 cup

Caramel Apple Dip

Recipe from Pampered Chef:

Ingredients:
1 package (8 ounces) cream cheese, softened
1/2 Cup apple butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla
1/2 cup peanuts, chopped
5 apples or pears, wedged

Directions:
1. Combine all ingredients except peanuts and apples in Small Batter Bowl; mix well. Chop peanuts using Food Chopper; add to Batter Bowl. Mix well; chill.
2. Wedge apples using Apple Wedger; arrange around dip and serve.
Yield: 16 servings (2 cups) Cook’s Tips: Apple butter can be found in the jams and jellies section of most grocery stores. Substitute 1 can (8 ounces) crushed pineapple, drained, for the apple butter.

Creamy Cilantro Salad Dressing (Compare to Cafe Rio)

3 tomatillos, cut in quarters
1 pkg. Ranch buttermilk dressign mix (NOT Dip mix... make sure it's the dressing mix)
1 cup mayo
1/3 - 1/2 cup buttermilk
1 cup fresh cilantro, broken up
2 cloves crushed garlic
1/4 tsp. cayenne

Combine everything in blender and refrigerate at least one hour

For a thicker dressing, reduce mayo to 1/2 cup and add 1/2 cup sour cream instead

Avocado Dip

I haven't actually tried this one yet, but it sounds so yummy, I had to include it.

3 avocados, pitted and peeled
2 tablespoons lemon juice
1/4 teaspoon salt
1 package (8-oz.) cream cheese, softened
1 (16-oz.) container sour cream
1 packet ORTEGA Taco Seasoning Mix - Regular
2 cups shredded cheddar cheese
3 cups chopped tomatoes
5 green onions, sliced
1/2 cup sliced black olives

Mash avocados and blend in lemon juice and salt, mixing well. Spread evenly in a bowl or on a serving plate to the edges.

Beat cream cheese with an electric mixer until smooth and creamy. Stir in sour cream and taco seasoning mix, blending well. Spread over the avocado layer. Sprinkle with cheddar cheese, tomatoes, green onions and black olives. Keep refrigerated until serving time. Serve with tortilla chips.

Note: Make with Refried Beans next time and only half of the Taco Seasoning Mix and I made it with lime juice instead of lemon juice, it tasted really good.

Black Bean Dip

Good to eat and good for you, too!

1 can black beans, drained
1/2 c fresh salsa
2 T. cilantro
2 T. lime juice
1/4 tsp. cumin
Salt and pepper to taste

Blend all together in food processor;

serve with tortilla chips

Sweet and Sour Sauce

1/2 c brown sugar
1 T cornstarch
1 can crushed pineapple in juice, drained, with juices reserved
1/3 c white vinegar
1 T soy sauce
1/4 c chopped green pepper

Mix brown sugar and cornstarch in saucepan. Add enough water to reserved pineapple juice to measure 1/2 c. Stir into sugar mixture. Stir in vinegar and soy sauce. Heat to boiling, stirring constantly and boil 1 minute. Stir in pineapple and bell pepper.

This is great with beef fondue, chicken, or rice

Fruit dip

Blend together:

8oz cream cheese
1 can sweetened condensed milk
Orange or other extract to taste (opt).

Fold in 1 small carton cool whip. So simple, yet so divine!