Hot Crab Dip
A touch of cayenne and lemon is the perfect foil to the flavorful crabmeat in our reduced-fat dip. Make it a meal: EatingWell's Wonton Chips make a great dipper. Place pressed cottage cheese and cream cheese in a food processor or blender and ... [... more]
Cooking |
Garlic & White Bean Dip
Serve with whole-wheat pita wedges brushed with roasted garlic oil and baked at 350°F until crispy, 10 to 15 minutes. Put oil, onion and salt in a large skillet and cook over medium heat until the onion is softened but not browned, 6 to 9 ... [... more]
Cooking |
Olive And Sun Dried Tomato Spread
Have you tried Wild Oats Just Wheats Crackers yet? If not, try this hearty spread ontop our light, crispy crackers. We guarantee once you do you'll be hooked! In a small saucepan, boil 2 to 3 cups water. Put sun dried tomatoes in a small bowl. ... [... more]
Cooking |
Southwestern Layered Bean Dip
Our take on this classic party dip is made with lower-fat sour cream, plenty of fiber-rich beans and vegetables-and it's still just as delicious. Scoop it up with tortilla chips. Combine refried beans, black beans, scallions, salsa, cumin, chili ... [... more]
Cooking |
Garlicky Spinach Dip
This brilliant green puree takes almost no time to make because it's not cooked. Serve it with sliced focaccia, Belgian endive leaves or both. In a bowl, pour 2 tablespoons of the olive oil over the bread. Turn the bread to coat, then let stand ... [... more]
Cooking |
Spinach and Serrano Dip
Chef Fred Eric serves this spicy, slightly creamy dip with whatever vegetables look best at the market. He prefers an assortment, including raw celery, carrots and radishes, and blanched cauliflower, broccoli, green beans and asparagus. Set a ... [... more]
Cooking |
Hot Artichoke-Parmesan Spread
This update of a holiday entertaining classic delivers all of the rich flavor with far less of the usual fat. Serve with pita crisps or toasted slices of French bread. Place artichoke hearts in the center of a clean kitchen towel; gather up the ... [... more]
Cooking |
Oil-Poached-Garlic Puree & Roasted-Garlic Oil
When you have these on hand, you can work miracles with any entree. Make Ahead Tip: Cover and refrigerate puree for up to 1 week; cover and refrigerate oil for no more than 1 week. Bring water to a boil in a medium saucepan. Remove from the heat, ... [... more]
Cooking |
Spicy Blue Cheese Dip
Make this your dip for Boneless Buffalo Wings and crunchy vegetables instead of a higher-fat blue cheese dressing. We've added a generous amount of cayenne pepper for fans of hot wings-omit the cayenne if you're serving this to a less spicy ... [... more]
Cooking |
Creamy Herb Dip & Crunchy Vegetables
While the pizza bakes, pull out some fresh vegetables and this easy, make-ahead, creamy Ranch-style dressing that kids love. This dressing is low in saturated fat and sodium and entices kids to keep on dipping. Whisk buttermilk, mayonnaise, dill, ... [... more]
Cooking |
|
|
Information provided in association with Cooking.
Prices are intended as a guide only, and are subject to change.
To confirm pricing and availability, click through to the merchant.
