KATHERINE JOHNS / THE TWO KATES
Creamy Buffalo Chicken Dip
8 oz. fat-free or reduced fat cream cheese, softened
1/2 cup lite ranch dressing
1/2 cup Buffalo Wing Sauce
1/2 cup shredded reduced fat mozzarella cheese
1/2 cup shredded reduced fat sharp cheddar cheese
2 cooked chicken breasts, shredded or
chopped
DIRECTIONS:
HEAT oven to 350°F. Spray 1.5 – 2 qt casserole dish with
non-stick spray.
In medium bowl, stir cream cheese until
smooth. Mix in next 3 ingredients until smooth & well mixed. Stir in chicken. Pour into prepared casserole dish and bake 20
min. or until mixture is heated through, Garnish as desired with chopped
parsley or cilantro. Serve with crackers, tortilla chips, &/ or vegetables.
Chile con queso Dip
14.5
oz can diced tomatoes, undrained
10
oz. can diced tomatoes & green chiles, undrained
1
tsp. olive oil
1/2 cup finely chopped onion
2
garlic cloves, minced
8
oz. fat-free or reduced fat cream cheese, softened
6
oz. light "Velveeta" cheese, cubed
1
tsp. chili powder
1/2 tsp. cumin
Cilantro
to taste
DIRECTIONS:
Drain both cans tomatoes in a colander over a bowl, reserving 1/3
cup liquid; set tomatoes and reserved liquid aside.
Heat oil in a medium saucepan over medium heat. Add onion and
garlic; sauté 4 minutes.
Add softened cream cheese; cook until cheese melts, stirring
constantly.
Add tomatoes, reserved liquid, and spices; bring to a boil. Add
processed cheese; reduce heat and simmer 3 minutes or until cheese melts,
stirring constantly. Garnish with cilantro, if desired. Serve warm with baked or
whole grain tortilla chips.
