Best Skinny Dip Recipes

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SKINNY SPINACH AND ARTICHOKE DIP



Skinny Spinach and Artichoke Dip image

Tangy and delicious, this dip is always a hit with our guests, and no one ever suspects that we saved them quite a few calories. Serve with tortilla chips, pita chips, crackers, or toasted french bread. Well complemented by red wine.

Provided by Bethany Hunt

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 45m

Yield 16

Number Of Ingredients 10

2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package cream cheese, softened
1 cup fat-free sour cream
1 cup shredded Romano cheese
½ cup shredded Parmesan cheese
¼ cup roasted red peppers, drained and chopped
2 cloves garlic, minced
½ teaspoon lemon juice
½ cup coarsely crushed garlic croutons

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.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 7 g, Cholesterol 27.9 mg, Fat 9.2 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 319.9 mg, Sugar 1.9 g

SKINNY SEVEN LAYER DIP



Skinny Seven Layer Dip image

The traditional 7 layer dip can be rather fattening, so here is a fresher, lighter alternative. It requires a tad more work, but I assure you it is worth it! I always have people asking for this recipe.

Provided by LED87

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 20m

Yield 40

Number Of Ingredients 16

1 (8 ounce) container fat-free sour cream
2 cloves garlic, minced
1 fresh jalapeno pepper, finely diced
1 tablespoon chopped fresh cilantro
1 (1 ounce) packet taco seasoning
5 dashes hot pepper sauce
1 lemon, juiced
2 avocados - peeled, pitted, and mashed
3 cups shredded lettuce
1 (15 ounce) can black beans, rinsed and drained
2 (11 ounce) cans Mexican-style corn, drained
1 cup chunky salsa
1 cup shredded Mexican cheese blend
1 (2.25 ounce) can sliced black olives, drained
¼ cup sliced green onions
1 Roma (plum) tomato, chopped

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.

Nutrition Facts : Calories 63.1 calories, Carbohydrate 7.9 g, Cholesterol 4.2 mg, Fat 2.9 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 239 mg, Sugar 1.1 g

SKINNY GREEK LAYERED DIP



Skinny Greek Layered Dip image

70% less fat • 54% fewer calories • 48% less sodium than the original recipe. You'll love this much better-for-you appetizer updated with fat-free ingredients, extra veggies and baked whole wheat pita chips.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 12

Number Of Ingredients 15

2 whole wheat pita (pocket) breads (6 inch)
Cooking spray
1 container (7 or 8 oz) plain hummus
1 container (6 oz) fat-free Greek plain yogurt
1 tablespoon chopped fresh parsley
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
1 medium plum (Roma) tomato, seeded, chopped
1/3 cup pitted kalamata olives, quartered
1/3 cup finely chopped seeded cucumber
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped green onions (4 medium)
1 teaspoon olive oil
1/2 medium cucumber, sliced
1 medium green or red bell pepper, cut into strips

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.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g

SKINNY FLUFFY ORANGE FRUIT DIP



Skinny Fluffy Orange Fruit Dip image

64% less fat • 44% fewer calories • 62% less sat fat than the original recipe. With less fat, this dip still blossoms with flavor!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 12

Number Of Ingredients 7

4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1 container (6 oz) Yoplait® Original yogurt orange crème or French vanilla
2 tablespoons powdered sugar
1 tablespoon frozen orange juice concentrate
1/4 teaspoon vanilla
1/2 cup Cool Whip fat-free frozen whipped topping, thawed
Assorted fresh fruit for dipping, if desired

Steps:

  • In medium bowl, beat cream cheese with electric mixer on low speed until smooth.
  • Add yogurt, powdered sugar, orange juice concentrate and vanilla; beat 30 to 60 seconds on low speed until blended and smooth. Gently stir in whipped topping until well blended. Serve immediately or refrigerate up to 24 hours. Serve with fresh fruit.

Nutrition Facts : Calories 50, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 4 g, TransFat 0 g

SKINNY MARYLAND CRAB DIP APPETIZER



Skinny Maryland Crab Dip Appetizer image

This is a skinnier version of classic Maryland crab dip. We tend to use crab dip as a condiment in Maryland, we put it on anything! Try using veggies instead of bread to dip to keep the calories down. This is a great way to use up those loose crab claws!

Provided by ALISON419

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 (8 ounce) package Neufchatel cheese, softened
3 tablespoons low-fat milk
1 tablespoon light mayonnaise
2 slices onion, minced
½ stalk celery, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon seafood seasoning (such as Old Bay®), or to taste
½ cup shredded part-skim mozzarella cheese
1 pinch seafood seasoning (such as Old Bay®)
8 ounces cooked crab claw meat, drained
2 sprigs fresh cilantro

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place Neufchatel cheese in a saucepan over medium-low heat. Heat until cheese softens to a creamy consistency, 2 to 3 minutes. Add milk and mayonnaise, reduce heat to low, and stir until blended. Add onion, celery, Worcestershire sauce, mustard, and seafood seasoning; stir frequently until onion has softened slightly, 5 to 6 minutes.
  • Transfer cheese sauce into a ceramic or glass baking dish. Mix in all but a small handful of mozzarella cheese. Carefully fold crabmeat into the dip, making sure it's evenly distributed. Top with remaining mozzarella and sprinkle with additional seafood seasoning.
  • Bake in the preheated oven until bubbly, 15 to 20 minutes. Garnish with cilantro.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 2 g, Cholesterol 42.1 mg, Fat 9.5 g, Fiber 0.1 g, Protein 10 g, SaturatedFat 5.1 g, Sodium 402 mg, Sugar 0.6 g

SKINNY CRAB DIP



Skinny Crab Dip image

This dip is perfect paired with wheat crackers or tiny radicchio leaves. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 3h5m

Yield 12

Number Of Ingredients 8

2 oz fat-free cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons fat-free mayonnaise or salad dressing
2 tablespoons finely chopped chives or green onions
2 teaspoons lemon juice or white wine vinegar
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1/8 teaspoon salt
1/8 teaspoon pepper
2 cans (8 oz each) crabmeat, well drained

Steps:

  • In medium bowl, combine cream cheese and mayonnaise. Stir until very smooth. Add chives or green onions, lemon juice or vinegar, dill, salt, and pepper. Stir to mix thoroughly.
  • Stir in crab. Cover and refrigerate several hours before serving.

Nutrition Facts : Calories 40, Carbohydrate 0 g, Cholesterol 30 mg, Fiber 0 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g

SKINNY SPINACH DIP IN A BREAD BOWL



Skinny Spinach Dip in a Bread Bowl image

Try this healthified version of our classic Spinach Dip in a Bread Bowl. Nobody will know the difference.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h20m

Yield 72

Number Of Ingredients 10

2 boxes (9 oz each) frozen chopped spinach
1 can (8 oz) sliced water chestnuts, drained, chopped
1 cup chopped green onions
1 cup low-fat sour cream
1 cup plain fat-free Greek yogurt
2 teaspoons chopped fresh tarragon leaves or dill weed
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 lb round loaf unsliced 100% whole wheat bread

Steps:

  • Cook spinach as directed on boxes; cool. Squeeze water from spinach; discard water. In large bowl, mix all ingredients except bread. Cover and refrigerate at least 1 hour to blend flavors.
  • Just before serving, cut 1- to 2-inch slice from top of loaf. Hollow out loaf by cutting along edge with serrated knife, leaving 1-inch shell, and pulling out large chunks of bread. Cut or tear top slice and hollowed-out bread into bite-size pieces.
  • Place hollowed-out loaf on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping.

Nutrition Facts : Calories 30, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 1 g, TransFat 0 g

SKINNY FUNFETTI CAKE BATTER DIP RECIPE



Skinny Funfetti Cake Batter Dip Recipe image

Number Of Ingredients 4

1 (15.25 ounce) box funfetti cake mix
2 cups fat free, plain Greek yogurt
1 cup lite Cool Whip
Sprinkles, for garnish (optional)

Steps:

  • Mix all ingredients together in a bowl until smooth. Keep refrigerated until serving. Serve with graham crackers or Nilla wafers.

SKINNY BUFFALO CHICKEN DIP



Skinny Buffalo Chicken Dip image

Given to me by my mother-in-law and adapted to make it slightly less guilty, this skinny Buffalo chicken dip is a hit every time I make it! Great served with celery sticks, Tostitos® Baked Scoops® or Fritos® Scoops®.

Provided by hontsl

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 50m

Yield 12

Number Of Ingredients 8

½ tablespoon olive oil
2 skinless, boneless chicken breasts, diced
½ tablespoon garlic powder
1 (8 ounce) package fat-free cream cheese, softened
½ cup crumbled blue cheese
½ cup fat-free blue cheese salad dressing
½ cup Buffalo wing sauce (such as Frank's RedHot®)
1 (8 ounce) package shredded smoked Cheddar cheese

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.

Nutrition Facts : Calories 164.1 calories, Carbohydrate 6.5 g, Cholesterol 37.4 mg, Fat 9.2 g, Fiber 0.4 g, Protein 13 g, SaturatedFat 5.2 g, Sodium 713.6 mg, Sugar 1.7 g

SKINNY SEVEN-LAYER TACO DIP



Skinny Seven-Layer Taco Dip image

170 calories • 60% less sat fat than the original recipe. No guilt here! Enjoy the taste without expanding your waist.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 24

Number Of Ingredients 14

1 1/2 pounds ground uncooked turkey breast
1 jalapeño chile pepper, seeded and finely chopped (optional)
1 1-ounce envelope Old El Paso™ 25% Less Sodium Taco Seasoning Mix
2 8-ounce packages reduced-fat cream cheese (Neufchâtel), softened
2 16-ounce cans Old El Paso™ fat free refried beans
2 tablespoons lemon juice
3 avocados, halved, seeded, peeled and mashed
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
8 ounces reduced-fat shredded cheddar cheese
1/2 cup chopped green onions (optional)
2 cups shredded fresh spinach
3 medium tomatoes, chopped
Assorted vegetable dippers and/or baked tortilla chips

Steps:

  • In a large skillet cook ground turkey and jalapeño, if using, with half of the taco seasoning mix (about 2 tablespoons) until turkey is no longer pink; remove from heat and set aside.
  • Preheat oven to 325°F. Spread cream cheese into the bottom of a 13x9x2-inch baking dish. Spread cream cheese layer with refried beans. Stir the lemon juice into the mashed avocado and spread over refried bean layer. In a small bowl stir together sour cream, mayonnaise and remaining taco seasoning mix. Spread sour cream mixture on top of the avocado layer. Top with ground turkey mixture and sprinkle with cheese.
  • Bake, uncovered, about 25 minutes or until heated through and cheese is evenly melted. Top with green onions, if desired, shredded spinach and chopped tomatoes. Serve with vegetable dippers and/or baked tortilla chips.

Nutrition Facts : Calories 180, Carbohydrate 10 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 3 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 2 g, TransFat 0 g

SKINNY POOLSIDE DIP



Skinny Poolside Dip image

Everyone loves this dip, use it for raw vegies or crackers.

Provided by Lisa Johnson

Categories     Other Appetizers

Time 15m

Number Of Ingredients 6

1 red pepper
2 jalepenos, unseeded
1 can of corn
1/2 can diced olives
16 oz fat free cream cheese, softened
1 pkg hidden valley ranch dip mix

Steps:

  • 1. Mix ingredients together. Serve with crackers or raw veggies

SKINNY THAI SPINACH DIP



Skinny Thai Spinach Dip image

80% less sat fat • 59% fewer calories than the original recipe. This mixture can also be used for a fresh lunch idea-spread it on a whole grain tortilla, top with lots of crunchy chopped or shredded veggies, and wrap it up. Yum!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h15m

Yield 20

Number Of Ingredients 12

1 cup chopped fresh spinach
3/4 cup fat-free sour cream
3/4 cup Yoplait® fat-free plain yogurt
1/4 cup snipped fresh mint
1/4 cup finely chopped unsalted peanuts
1/4 cup reduced-fat peanut butter
1 tablespoon honey
1 tablespoon reduced-sodium soy sauce
1 to 2 teaspoons crushed red pepper
Chopped peanuts (optional)
Fresh mint leaves (optional)
Assorted vegetable dippers (such as peeled baby carrots, zucchini slices, pea pods, yellow summer squash sticks, and/or red sweet pepper strips)

Steps:

  • In a medium bowl, combine spinach, sour cream, and yogurt. Stir in the snipped mint, the 1/4 cup chopped peanuts, the peanut butter, honey, soy sauce, and crushed red pepper. Cover and chill for 2 to 24 hours. If desired, garnish with additional chopped peanuts and fresh mint leaves. Serve with vegetable dippers.

Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 3 g, TransFat 0 g

SKINNY SPINACH DIP WITH ARTICHOKES



Skinny Spinach Dip with Artichokes image

50% less fat • 50% less sat fat • 36% fewer calories than the original recipe. Make a dip that boasts more spinach for an extra punch of vitamins.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 10

Number Of Ingredients 10

4 cups lightly packed fresh baby spinach leaves (4 oz)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-fat mayonnaise
4 tablespoons shredded Parmesan cheese (1 oz)
1/4 cup fat-free (skim) milk
2 cloves garlic, finely chopped
1 teaspoon dried basil leaves
1 can (14 oz) artichoke hearts, drained, chopped
Baguette slices, if desired
Assorted raw vegetables, if desired

Steps:

  • Heat oven to 350°F. Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.
  • Place spinach in 2-quart microwavable casserole; add 1/4 cup water. Cover; microwave on High 2 minutes. Drain well, pressing spinach with paper towels to remove excess liquid. Chop spinach.
  • In large bowl, beat cream cheese with spoon until smooth. Beat in mayonnaise, 3 tablespoons of the Parmesan cheese, the milk, garlic and basil until well blended. Stir in spinach and artichokes. Spread evenly in baking dish. Sprinkle with remaining tablespoon cheese.
  • Bake 20 to 25 minutes or until thoroughly heated. Serve with baguette slices or raw vegetables.

Nutrition Facts : Calories 132.4, Carbohydrate 6.5 g, Cholesterol 27.0 mg, Fat 1, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 5.1 g, ServingSize 1/4 Cup, Sodium 213.8 mg, Sugar 1.7 g, TransFat 0 g

SKINNY QUINOA VEGGIE DIP



Skinny Quinoa Veggie Dip image

Don't let the name fool you. This good-for-you recipe may appeal to an athlete in training, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. -Jennifer Gizzi, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 32 servings

Number Of Ingredients 16

2 cans (15 ounces) black beans, rinsed and drained
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1-2/3 cups water, divided
Salt and pepper to taste
2/3 cup quinoa, rinsed
5 tablespoons lime juice, divided
2 medium ripe avocados, peeled and coarsely chopped
2 tablespoons plus 3/4 cup sour cream, divided
1/4 cup minced fresh cilantro
3 plum tomatoes, chopped
3/4 cup peeled, seeded and finely chopped cucumber
3/4 cup finely chopped zucchini
1/4 cup finely chopped red onion
Cucumber slices

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.

Nutrition Facts : Calories 65 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 54mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SKINNY BUFFALO CHICKEN DIP RECIPE - (4.3/5)



Skinny Buffalo Chicken Dip Recipe - (4.3/5) image

Provided by bsmyth10

Number Of Ingredients 7

4 ounces reduced-fat (or fat-free) cream cheese, softened
1 cup plain Greek yogurt
1 cup part-skim Mozzarella cheese, shredded
1/2 cup hot sauce, I prefer Frank's
1/2 cup crumbled light blue cheese
1 tablespoons ranch seasoning, optional
3 cups cooked chicken, shredded

Steps:

  • To Make In The Oven: Preheat oven to 350°F. In a large bowl, stir all ingredients together until well-mixed. Transfer mixture to a small greased baking dish, and bake for 30 minutes or until the cheese is melted and the edges begin to slightly brown. Remove and serve immediately. To Make On The Stove: Stir all ingredients together in a medium saucepan until combined over medium-low heat. Continue heating for about 10-15 minutes, stirring occasionally, until the cheese is melted and the dip is simmering.

SKINNY SPINACH DIP



Skinny Spinach Dip image

I love the traditional Knorrs Spinach Dip but I'm no longer 20 years old and sour cream is something we limit. So I got the idea to try the recipe with some substitutions. Switch the sour cream for non-fat plain Greek yogurt and only use 2 heaping teaspoons of mayo. And we loved it. We felt we were having a real treat. My husband couldn't stop eating it.

Provided by Oris Weiner

Categories     Low Cholesterol

Time 18m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 5

10 ounces frozen chopped spinach, cooked, cooled and squeezed dry
16 ounces fat free Greek yogurt
2 teaspoons mayonnaise
1 1/2 ounces Knorr vegetable soup mix
8 ounces water chestnuts, drained and chopped

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.

Nutrition Facts : Calories 45.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 208.2, Carbohydrate 8, Fiber 1, Sugar 3.1, Protein 2.8

SKINNY SPINACH AND ARTICHOKE DIP



SKINNY SPINACH AND ARTICHOKE DIP image

Yield 16

Number Of Ingredients 13

8 oz 1/3 less-fat Neufchatel Cheese, softened
6 oz container non-fat, plain Greek yogurt
3 garlic cloves, minced
1 tsp onion powder
¼ tsp salt
¼ tsp black pepper
14 oz can artichoke hearts, drained and chopped
10 oz package frozen chopped spinach, thawed, drained + squeezed dry
1 cup reduced fat mozzarella cheese, shredded
3 Tbsp Parmesan cheese
Optional*:
Your favorite veggies or pita chips to dip!
*Optional ingredients are not included in nutritional calculations.

Steps:

  • Preheat oven to 400. Mix softened cheese, yogurt, minced garlic, onion powder, salt and pepper together until smooth. Add in chopped artichoke hearts, spinach and mozzarella cheese. Mix well. Pour into a baking dish and sprinkle Parmesan evenly on top. Bake 15-20 minutes until bubbly and golden on top. Serve warm with veggies or pita chips.

SKINNY GREEK LAYERED DIP



Skinny Greek Layered Dip image

70% less fat • 54% fewer calories • 48% less sodium than the original recipe. You'll love this much better-for-you appetizer updated with fat-free ingredients, extra veggies and baked whole wheat pita chips.

Provided by @MakeItYours

Number Of Ingredients 15

2 whole wheat pita (pocket) breads (6 inch)
Cooking spray
1 container (7 or 8 oz) plain hummus
1 container (6 oz) fat-free Greek plain yogurt
1 tablespoon chopped fresh parsley
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
1 medium plum (Roma) tomato, seeded, chopped
1/3 cup pitted kalamata olives, quartered
1/3 cup finely chopped seeded cucumber
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped green onions (4 medium)
1 teaspoon olive oil
1/2 medium cucumber, sliced
1 medium green or red bell pepper, cut into strips

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 SPINACH DIP IN A BREAD BOWL



Skinny Spinach Dip in a Bread Bowl image

Try this healthified version of our classic Spinach Dip in a Bread Bowl. Nobody will know the difference.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h20m

Yield 72

Number Of Ingredients 10

2 boxes (9 oz each) frozen chopped spinach
1 can (8 oz) sliced water chestnuts, drained, chopped
1 cup chopped green onions
1 cup low-fat sour cream
1 cup plain fat-free Greek yogurt
2 teaspoons chopped fresh tarragon leaves or dill weed
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 lb round loaf unsliced 100% whole wheat bread

Steps:

  • Cook spinach as directed on boxes; cool. Squeeze water from spinach; discard water. In large bowl, mix all ingredients except bread. Cover and refrigerate at least 1 hour to blend flavors.
  • Just before serving, cut 1- to 2-inch slice from top of loaf. Hollow out loaf by cutting along edge with serrated knife, leaving 1-inch shell, and pulling out large chunks of bread. Cut or tear top slice and hollowed-out bread into bite-size pieces.
  • Place hollowed-out loaf on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping.

Nutrition Facts : Calories 30, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 1 g, TransFat 0 g

SKINNY LEMON-DILL DIP



Skinny Lemon-Dill Dip image

83% less sat fat • 50% less cholesterol than the original recipe. For your next cookout, skip the chips and veg out with this super-easy dip. It's so tasty, you may want to double the recipe!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 12

Number Of Ingredients 6

1 cup Yoplait® plain fat-free yogurt
1/2 cup light sour cream
1 tablespoon finely chopped drained capers
2 teaspoons snipped fresh dill or thyme or 1/2 teaspoon dried dill or thyme, crushed
1/2 teaspoon finely shredded lemon peel
Assorted dippers (such as carrots sticks, zucchini strips, bias-sliced yellow summer squash, fresh pea pods, and sweet pepper strips)

Steps:

  • In a small bowl, stir together yogurt, sour cream, capers, dill or thyme, and lemon peel.
  • To serve, stir dip; if desired, garnish with additional lemon peel and fresh dill or thyme. Serve with dippers.

Nutrition Facts : Calories 25, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 2 g, TransFat 0 g

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