Try It Thursday: Healthy Holiday Dips

by Kimberly Vanderpoel on November 30th, 2017

Chunky Artichoke, Spinach, and Jalapeño Dip

  1. Nonstick cooking spray
  2. 1 (8-ounce) package reduced fat cream cheese, at room temperature
  3. 1/4 cup Greek yogurt
  4. 1/4 cup low fat sour cream
  5. 1/4 teaspoon garlic powder
  6. 1/4 teaspoon onion powder
  7. 1 (14-ounce) can artichoke hearts, drained and chopped
  8. 1 (4-ounce) can diced jalapeño chiles
  9. 3 cups loosely packed baby spinach, chopped
  10. 1 cup shredded mozzarella cheese, divided
  11. 1/4 cup crumbled feta or goat cheese
  12. 1/4 cup freshly grated parmesan cheese
  13. Kosher salt and freshly ground black pepper, to taste
  14. 2 tablespoons chopped fresh chives, for garnish, optional

Preheat the oven to 375°F. Lightly oil a 9-inch baking dish, or coat it with nonstick spray.

In a large bowl, mix together the cream cheese, mayonnaise, sour cream, garlic powder, and onion powder. Stir in the artichoke hearts, jalapeños, spinach, 1/2 cup of the mozzarella, the feta, and parmesan; season with salt and pepper to taste.

Evenly spread the cream cheese mixture into the prepared baking dish; sprinkle with the remaining 1/2 cup mozzarella.

Bake until the dip is bubbly and golden, 15 to 20 minutes.

Serve immediately, garnished with the chives, if desired.

Recipe Adapted from Pop Sugar

Churro Cheesecake Dip

  • 1 (8 oz.) package light cream cheese, softened
  • 3 tbsp. butter, softened
  • 3 packets Splenda® Naturals Stevia Sweetener
  • ½ tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1/8 tsp. salt
  • 1 apple, sliced for dipping
  1. In a large bowl, beat light cream cheese and butter until light and fluffy. Add SPLENDA® Naturals Stevia Sweetener, vanilla, cinnamon, and salt and beat until incorporated. Serve with sliced green apples.

Recipe Source: Delish

Simple Skinny Queso

  • ½ teaspoon extra virgin olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons cornstarch
  • 1½ cups unsweetened almond milk
  • 1 (10-ounce) can diced tomatoes with green chilies, drained
  • 1 tablespoon white whole wheat flour
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup shredded reduced-fat mild cheddar cheese

Instructions

  1. Heat a medium saucepan over medium-low heat. Add the oil and garlic and cook until the garlic is beginning to brown but not burning, about 1 minute.
  2. Stir the cornstarch into ¼ cup of the almond milk to make a slurry and set aside.
  3. Add the drained can of tomatoes and cook an additional 2 minutes until they are heated. Sprinkle the flour over the tomatoes and stir for 1 minute.
  4. Turn the heat up to medium-high and stir in the remaining almond milk and the previously set-aside slurry. Stir consistently for 2-4 minutes, until thickened.
  5. Turn the heat down to low and stir in the cumin, chili powder, onion powder, salt, black pepper, and cheddar cheese. Stir queso until smooth.

Recipe Source: Pop Culture

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