DIPS

Armadillo Dip--Deb Munyan

1 lb. ground beef...browned, crumbled, drained (could use veggie crumbles)

2 pkgs. taco seasoning

1 bottle picante sauce...medium or mild

1 bottle of Cheese Whiz

Heat all together at 350 and serve with Frito scoops or Tostitos scoops

Chicken Wing Dip--Karen Kindig

This dip is so outrageous, Karen and Jason can’t come to our parties without it.

1 layer of cream cheese (we use 1/3 less fat…easier to spread)

already cooked/cut Oscar Mayer chicken strips in the red box – Southwestern Flavor

1 jar Marie’s Blue Cheese dressing

1 package shredded Mozzarella cheese

Put cream cheese in bottom of glass pan. Mix chicken with wing sauce, and cover the cream cheese layer with it. Next, cover with layer of blue cheese dressing. Finally, cover with layer of mozzarella cheese.

Pineapple, Cheese, Pecan Dip --From Wegmans’ Menu magazine, Adapted by Dean Kindig

1 8-oz. Can pineapple tidbits

2 8-oz. pkgs. Reduced-fat cream cheese, softened

1 8-oz. Can water chestnuts, drained and chopped

1 ¾ cup chopped pecans

3 tBsp chopped fresh chives

½ tsp. Salt-free seasoning blend

1 ¼ tsp. Pepper

Your favorite crackers

Drain pineapple, reserving 1 tBsp of the juice. In a small bowl, combine pineapple, cream cheese, water chestnuts, chives, seasoning blend, pepper, and pecans. Now stir in reserved juice and mix well. Cover and chill. Serve with crackers. Yield: 4 cups. Calories for 2 tBsp: 43, 3 gm fat, 2 gm saturated fat, 5 mg cholesterol, 2 gm protein.