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2 New Dip Recipes

I recently found 2 new dip recipes.  One is road tested and crowd approved.  It will be made again! The other is low in WW points and is on the "things to try" list.

Creamy Jalapeno Ranch Dip
1 16 oz carton of sour cream
1 packet of ranch dressing mix
2 jalapenos seeded and diced
Cilantro
Garlic powder

Mix all ingredients together and dive in!!

There were both pita chips and tortilla chips present when I served this dip.  It was great with either.  It was also tasty on celery sticks.  This dip is fabulous, fast, and terribly easy.  It's a great spin on the traditional go-to ranch dip.  Make it! And then, make it again.


Spinach and Artichoke Dip
I found this dip on the WW web site and have yet to try it, but it's going to happen soon!  According to the recipe it makes 12 servings that are 2 WW PP each.

2 sprays of cooking spray
1/2 lb of spinach, baby leaves, washed and dried (I would use frozen!! It would be easier!!)
1 1/2 c canned artichoke hearts, without oil, drained
1 clove of garlic, minced (how handy, I use minced garlic in the jar ALL OF THE TIME!)
1/2 tsp crushed red pepper flakes, or to taste
1/2 tsp salt
1/2 c grated Parmesan cheese
1/2 c reduced-fat sour cream
4 oz low fat cream cheese, at room temperature

Preheat oven to 350 F.  Coat a 7 1/2 inch deep dish glass or ceramic pie plate (or oven-proof dish) with cooking spray.

In a food processor, combine spinach, artichokes, garlic, red pepper flakes, salt, Parmesan, sour cream and cream cheese.  Puree until smooth.  Scrape dip into prepared dish; smooth top into an even layer. Bake until golden brown on tip, about 20-30 minutes.  Serve warm. Yields about 1/4 c per serving.

Good luck with this second one! Sounds good to me.  Let me know how it is!
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