Skinny Dip Recipes

SKINNY GREEK LAYERED DIP

Steps:

• Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
• Bake 8 to 10 minutes or until golden brown and crisp; cool.
• Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil.

SKINNY SEVEN LAYER DIP

Steps:

• Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
• In another bowl, mash the avocado with the remaining lemon juice; set aside.
• Spread the shredded lettuce over a 12-inch serving platter.
• Layer the black beans evenly on top, followed by the Mexican-style corn.
• Spread the prepared sour cream mixture over the corn.
• Gently spread the avocado mixture on top of the sour cream.
• Pour the salsa evenly over the avocado mixture.
• Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.

SKINNY BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat. Saute chicken in the hot oil with garlic powder until no longer pink in the center and juices run clear, 5 to 8 minutes.
• Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles.
• Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese.
• Bake in the preheated oven until heated through and cheese is melted, about 25 minutes. Remove from the oven and let rest for 2 to 3 minutes; stir to mix ingredients.

SKINNY QUINOA VEGGIE DIP

Steps:

• Pulse beans, cumin, paprika, cayenne and 1/3 cup water in food processor until smooth. Add salt and pepper to taste. , In a small saucepan, cook quinoa with remaining 1-1/3 cups water according to package directions. Fluff with fork; sprinkle with 2 tablespoons lime juice. Set aside. Meanwhile, mash together avocados, 2 tablespoons sour cream, cilantro and remaining lime juice., In a 2-1/2-qt. dish, layer bean mixture, quinoa, avocado mixture, remaining sour cream, tomatoes, chopped cucumber, zucchini and onion. Serve immediately with cucumber slices for dipping, or refrigerate.

SKINNY SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
• Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.

SKINNY TACO DIP RECIPE

Steps:

• In a large mixing bowl, beat together Neufchatel cheese, sour cream, salsa and taco seasoning.
• Spread mixture on the bottom of a 9x13 baking dish.
• Top with shredded lettuce, tomato, shredded cheese and olives.
• Store covered with plastic wrap in the fridge until serving.
• Serve with tortilla chips.

SKINNY SPINACH DIP

Steps:

• cook the spinach in microwave for 1/2 the time the box directions call for. Carefully drain the spinach onto a mesh colandar and squeeze all the liquid out of it.
• in a large bowl mix the spinach and all the other ingredients. stir until well mixed. Refrigerate for a couple of hours before serving.