Pizza Dip...in the Crock Pot!

Today was the October Dip Day at school, so, as usual, I had to try out a new dip! This was a Pinterest find that I adapted to be a little more health-savy and produce a larger amount. The original recipe can be found here.

Pizza Dip... in the Crock!

Ingredients:

* 2 (8oz) blocks of reduced fat cream cheese

* 2 tsp. italian seasoning

* 2 tsp. garlic powder (I used my Melting Pot Garlic & Wine seaoning)

* 2 1/2 cup mozzarella cheese, shredded (reserve 1/2 cup)

* 3/4 cup parmesan cheese (I actually forgot this ingredient and it didn't matter!)

* 2 (8oz.) jars pizza sauce

* 3/4 cup turkey pepperoni slices, cut into fourths

Directions:

1. Put all ingrients into the crock EXCEPT the 1/2c. mozzarella and pepperonis.

2. Cook on low for an hour, then stir.

3. Add in pepperonis and continue to cook on low for another hour.

4. Turn to warm and top with reserved cheese and any additional pepperonis.

5. Serve hot! 

"Skinny" Sensational Spinach Dip

Yum. This recipe comes from my favorite diabetic cookbook, Eat What You Love, page 131. I paired it with Homemade Pita Chips from the same book on page 135, or here. I thought the dip was fabulous, Brian thought it was too creamy, and Emily thought it was not creamy enough! Everyone did like the flavor though!

Sensational Spinach Dip

Ingredients:

* 1/2 cup light sour cream

* 1/2 cup light mayo

* 3/4 cup plain low fat yogurt (I used plain fat free greek yogurt)

* 1/2 tsp. minced garlic

* 2 tsp. reduced-sodium soy sauce

* 1 (8-oz. can) water chestnuts, drained and finely chopped

* 1 (10 oz. pkg) frozen chopped spinach, thawed and squeezed dry

* 1/4 cup dried parsley (I didn't have parsley, so I skipped this)

* 1/4 cup dried minced onion (whoops..I used fresh)

* 3/4 tsp. dried dill

Directions:

1. In a medium bowl whisk together the 1/2c. sour cream, 1/2c. mayo, and 3/4c. yogurt. Add 1/2t. garlic and mix well. Stir in 2t. soy sauce, and the finely chopped water chestnuts.

2. Add the spinach, 1/4c. parsley (if you use it), 1/4c. onion (DRIED, or fresh), and 3/4t. dill and mix thoroughly.

3. Cover the dip and refrigerate until ready to serve. 

Breakdown per 1/4 cup:

2WWPP

70 cal

4.5g fat

4g carbs

1g fiber

3g protein

Funfetti Cake Batter Dip

I really wasn't crazy about this one, but everyone else seemed to go nuts over it, especially my sister. Brian gave it 3.5 stars. It was a Pinterest recipe found here, but of course, I changed some of the stuff around.

Funfetti Dip

Ingredients:

* 3 Tbsp. funfett mix

* 2 Tbsp. nonfat yogurt (I used half greek and half vanilla)

* 1 Tbsp. Fat Free Cool Whip

Directions:

1. In a small bowl mix the cake mix and yogurt until smooth.

2. Fold in Cool Whip.

3. Serve with graham sticks, vanilla wafers, or a spoon.

HG Fiesta Tropical Fruit Salsa

I was going to make this recipe with my mexican meal last night, but time ran out because I started cooking too late. Sooo, since I had more time today, I made it. It, offfff course, was a big hit! I must be honest, I had no idea how to pick or slice/peel a mango, so I got my info here.

This recipe comes from Hungry Girl Recipes and Survival Strategies for Guilt-Free Eating in the Real World, page 206. (Note: I change the recipe a bit)

Fiesta Tropical Fruit Salsa

Ingredients:

* 1 diced mango (medium)

* 1 c. diced pineapple

* 1/4 c. sweet onion

* 1/3 c. red pepper, diced

* 2 Tbsp. sliced scallions

* 3 Tbsp. cilantro, chopped (fresh)

* Juice of 2 limes

* Dash of salt

Directions:

1. In a medium bowl, stir together all of the ingredients.

2. Cover and refrigerate for at least an hour. (I served immediately and it was good!)

Breakdown:

Per 1/2 c. (0WWPP--if you are doing the points plus because it is all fruit n veggie, 1 WWPP otherwise)

46 calories

less than 0.5g fat

29mg sodium

12g carbs

1.5g fiber

9g sugar

1g protein

HG Holy Moly Guacamole

Ok...so I know what you are all thinking (after you read the recipe)..peas?!? I must admit I was VERY apprehensive about this as well. Especially since I HATE peas..but I promise you..you will have NO idea they are there! My dad hates them as well..sooo, I didn't tell anyone about the ingredients; served the guac; and after the meal was over and everyone went on about how great the guac was..I told them the secret ingredients. No one could believe it!! So what are you waitin for? Get to mashin'! (FYI, this recipe can be found in Hungry Girl 200 Under 200, page 112)

Holy Moly Guacamole

Ingredients:

* 1 (15 oz.) can early (young) peas, drained

* 1/2 c. mashed avocado (~ 1 med./sm. avocado)

* 1/3 c. chopped cherry or grape tomatoes

* 1/4 c. finely chopped onion

* 1/4 c. plain fat-free greek yogurt

* 4 tsp. lime juice

* 1/2 tsp. chopped garlic

* 1/2 tsp. garlic powder

* 1/4 tsp. salt

* 1/8 tsp. black pepper

* 1/8 tsp. ground cumin

* 1/8 tsp. chili powder

* Optional (I used): Cilantro

* Optional: Jarred jalapenos

Directions:

1. Place peas in medium bowl and mash thoroughly with a potato masher or fork.

2. Add avocado, yogurt, lime juice, garlic, garlic powder, salt, pepper, cumin, and chili powder and mash until blended.

3. Stir in tomatoes, onion and optional ingredients.

4. ENJOY!

Breakdown:

Per 1/3 cup serving (2WWPP):

78 calories

3g fat

320 mg sodium

10.5g carbs

3.5g fiber

4g sugars

3.5g protein