ZESTY CHILI DIP

WHAT YOU WILL NEED:

1 container (16 oz.) sour cream

1 medium tomato, chopped (about 1 cup)

1 can (4 oz.) green chilies

1 package Knorr® Leek recipe mix

3 tsp. chili powder

HERE'S HOW:

• Combine all ingredients in medium bowl; chill at least 2 hours. Stir before serving. Serve, if desired, with corn chips or cut-up vegetables.

Cheese Chili Dip: Stir in 1 cup shredded Monterey Jack cheese (about 4 oz.)

RECIPE TIP: Use this dip to make Tortilla Roll-Ups. Simply spread Zesty Chili Dip on flour tortillas, top with cut-up cooked chicken, roll-up and serve.

CREAMY CHIPOTLE LIME DIP

WHAT YOU WILL NEED:
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 container (8 oz.) sour cream
1 Tbsp. lime juice
1 Tbsp. chopped fresh cilantro
2 Knorr® Chipotle MiniCubes, crumbled

HERE'S HOW:

• Combine all ingredients in small bowl. Chill about 30 minutes to blend flavors. Garnish with additional chopped cilantro. Serve with your favorite dippers.

NUTRITIONAL INFORMATION
Serving Size: 2 Tbsp.
Amount Per Serving:
Calories 120
Calories from Fat 110
Total Fat 12 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 190 mg
Total Carbs 1 g
Dietary Fiber 0 g
Sugars 1 g
Protein 1 g
Vitamin A 2 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %

GUACAMOLE

WHAT YOU WILL NEED:
2 medium avocados, peeled and mashed with a fork
1/4 cup seeded and finely chopped tomato
1/4 cup chopped green onions, rinsed and drained
1 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
1 Knorr® Garlic MiniCube, crumbled

HERE'S HOW:

• Combine all ingredients in small bowl. Garnish, if desired, with additional chopped green onions and serve with tortilla chips.

NUTRITIONAL INFORMATION
Serving Size: 2 Tbsp.
Amount Per Serving:
Calories 70
Calories from Fat 50
Total Fat 6 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 80 mg
Total Carbs 4 g
Dietary Fiber 3 g
Sugars 1 g
Protein 1 g
Vitamin A 2 %
Vitamin C 10 %
Calcium 0 %
Iron 2 %

FRUITY TROPICAL DIP

WHAT YOU WILL NEED:
1 package (8 oz.) cream cheese, softened
1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
2 Tbsp. Lipton® Lemon Sweetened Iced Tea Mix
2 Tbsp. chopped fresh cilantro
1 1/2 tsp. Knorr® Tomato Bouillon with Chicken flavor
1 1/2 tsp. lime juice

HERE'S HOW:

• Whisk all ingredients in medium bowl until smooth. Serve with tortilla chips and tropical fruit dippers such as cut-up pineapple, mango and papaya.

Also terrific with Hellmann's® or Best Foods® Real Mayonnaise.

CREAMY DILLED VEGETABLE DIP

WHAT YOU WILL NEED:
1/4 cup Hellmann's® or Best Foods® Dijonnaise™ Creamy Dijon Mustard
1 package Knorr® Vegetable recipe mix
1 container (16 oz.) sour cream
2 Tbsp. snipped fresh dill [or 1/2 tsp. dried dill weed]

HERE'S HOW:

• Combine all ingredients in medium bowl. Cover and chill 2 hours to blend flavors. Stir before serving. Serve with your favorite dippers.

NUTRITIONAL INFORMATION
Serving Size: 2 Tbsp.
Amount Per Serving:
Calories 50
Calories from Fat 40
Total Fat 4.5 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 230 mg
Total Carbs 2 g
Dietary Fiber 0 g
Sugars 1 g
Protein 1 g
Vitamin A 2 %
Vitamin C 0 %
Calcium 2 %
Iron 0 %

FRENCH ONION DIP

WHAT YOU WILL NEED:

1 container (16 oz.) sour cream

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise

1 package Knorr® French Onion recipe mix

HERE'S HOW:

1. Combine all ingredients in medium bowl. Chill, if desired.
2. Serve with your favorite dippers.

NUTRITIONAL INFORMATION

Serving Size: 2 Tbsp.

Amount Per Serving:

Calories 340

Calories from Fat 310

Total Fat 34 g

Saturated Fat 18 g

Trans Fat 1 g

Cholesterol 80 mg

Sodium 270 mg

Total Carbs 6 g

Dietary Fiber 0 g

Sugars 5 g

Protein 3 g

Vitamin A 20 %

Vitamin C 2 %

Calcium 15 %

Iron 2 %

EASY VEGETABLE DIP

WHAT YOU WILL NEED:
1 package Knorr® Vegetable recipe mix
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1 container (16 oz.) sour cream

HERE'S HOW:

• Combine all ingredients in medium bowl. Cover and chill 2 hours to blend flavors.
• Stir before serving. Serve with your favorite dippers.

Also terrific with Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil.

HOT SPINACH & ARTICHOKE DIP

WHAT YOU WILL NEED:

1 package (10 oz./300 g) frozen chopped spinach, thawed and squeezed dry

1 package (8 oz.) cream cheese, soften

3/4 cup Hellmann's® or Best Foods® Real Mayonnaise

1 1/2 cups Monterey Jack cheese [or cheddar or Swiss cheese](about 6 oz.)

1 package Knorr® Vegetable recipe mix

1 can (14 oz.) artichoke hearts, drained and chopped

1 can (240 mL.) water chestnuts, drained and chopped

2 cloves garlic

HERE'S HOW:

• Preheat oven to 350°.
• Combine all ingredients except 1/2 cup of cheddar cheese. Spoon into a 2-quart casserole, then top with remaining 1/2 cup of cheese.
• Bake for 35 minutes or until dip is hot. Dip, dip hooray!

Spanakopita Dip: Substitute feta cheese for the cheddar and omit artichoke hearts. Spoon into mini phyllo cups and bake 8 minutes or until filling puffs.

NUTRITIONAL INFORMATION

Serving Size: 2 Tbsp.

Amount Per Serving:

Calories 90

Calories from Fat 70

Total Fat 8 g

Saturated Fat 3 g

Trans Fat 0 g

Cholesterol 15 mg

Sodium 210 mg

Total Carbs 4 g

Dietary Fiber 2 g

Sugars 1 g

Protein 3 g

Vitamin A 25 %

Vitamin C 2 %

Calcium 6 %

Iron 2 %

HOT CHEESY SPINACH DIP

WHAT YOU WILL NEED:
1 package (10 oz./300 g) chopped spinach leaves
1 package (8 oz.) cream cheese, softened
3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
1 1/2 cups cheddar cheese [or Monterey Jack cheese (about 6 oz.)]
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts
2 cloves garlic

HERE'S HOW:

1. Preheat oven to 350°.
2. Combine all ingredients except 1/2 cup cheddar cheese in medium bowl. Spoon into 2-quart casserole, then top with remaining 1/2 cup cheddar cheese.
3. Bake 35 minutes or until heated through. Serve, if desired, with toasted french baguette rounds, sliced garlic bread, corn or tortilla chips or vegetable dippers.

Spanakopita Dip: Use feta cheese instead of cheddar. Spoon into mini phyllo cups and bake 8 minutes or until filling puffs.

NUTRITIONAL INFORMATION
Serving Size: 2 Tbsp.
Amount Per Serving:
Calories 80
Calories from Fat 60
Total Fat 7 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 180 mg
Total Carbs 2 g
Dietary Fiber 0 g
Sugars 1 g
Protein 2 g
Vitamin A 20 %
Vitamin C 2 %
Calcium 6 %
Iron 2 %

BAKED ARTICHOKE DIP

WHAT YOU NEED:
1 package Knorr® Leek recipe mix
1 can (14 oz.) artichoke hearts, drained and chopped
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1 container (16 oz.) sour cream
1 cup Swiss cheese [or mozzarella cheese (about 4 oz.)]

HERE'S HOW:

• Preheat oven to 375°.
• Combine all ingredients in 1-quart casserole. Bake 30 minutes or until golden brown. Serve with your favorite dippers.

Spinach & Artichoke Dip: stir in 1 package (10 oz.) frozen chopped spinach, cooked and squeezed dry. Italian Artichoke Dip: use mozzarella cheese instead of Swiss and stir in 1/4 cup drained and chopped sun-dried tomatoes. Mexican Artichoke Dip: substitute Monterey Jack cheese for the Swiss cheese and stir in 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste.

NUTRITIONAL INFORMATION
Serving Size: 2 Tbsp.
Amount Per Serving:
Calories 100
Calories from Fat 80
Total Fat 9 g
Saturated Fat 3.5 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 200 mg
Total Carbs 4 g
Dietary Fiber 2 g
Sugars 1 g
Protein 2 g
Vitamin A 4 %
Vitamin C 2 %
Calcium 6 %
Iron 2 %

Italian Pineapple Salsa

WHAT YOU'LL NEED:
3 cups fresh pineapple, cut into chunks
1/2 cup chopped red bell pepper
3 tablespoons chopped red onion
3 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
4 teaspoons white wine vinegar
1/4 teaspoon red pepper flakes
1/8 teaspoon salt

HERE'S HOW:

1. Combine pineapple, bell pepper, onion, basil, vinegars, red pepper flakes and salt in medium serving bowl. Cover; chill at least 1 hour to blend flavors.
2. Serve over grilled turkey or hamburgers, with chips. Salsa can also be served as a dip with tortilla chips or spooned over quesadillas or tacos.
   
   Fat free, cholesterol free, and rich in Vitamin C.

Pineapple-Mango Salsa

WHAT YOU'LL NEED:
1-1/2 cups fresh Dole pineapple,
cut into chunks
1 ripe mango, peeled and chopped
1/2 cup chopped red cabbage
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 to 2 serrano or jalapeno chiles, seeded and minced

HERE'S HOW:

1. Stir together pineapple chunks, mango, cabbage, red onion, cilantro, lime juice and chiles in medium bowl. Cover and chill for at least 30 minutes to blend flavors. Serve salsa over grilled chicken with grilled vegetables. Garnish with lime wedges, if desired.
2. Salsa can also be served as a dip with tortilla chips or spooned over quesadillas or tacos.

Low calorie; fat free and sodium free