Receta A Dip Recipe or Three
I made the first dip yesterday. The other two recipes I found on my yogurt container and on the Triscuit box. I haven't tried them yet, but they sound really good. I'm saving them here so I can throw the Triscuit box and the foil from the top of the yogurt away.
- Cajun Tuna Spread
- 3 ounces of cream cheese, softened
- 3 T. mayonnaise or salad dressing
- 1 t. paprika
- 1/4 t. ground black pepper
- 1/8 t. garlic powder or 1 clove garlic, minced
- 1/8 t. ground red pepper
- 1 6-1/2-ounce can tuna, drained and broken into chunks
- 1/4 cup finely chopped red or green sweet pepper
- 2 T. thinly sliced green onion (1)
- In a small mixing bowl beat cream cheese, mayonnaise or salad dressing, paprika, black pepper, garlic powder or garlic, and ground red pepper until well combined. Stir in the tuna, sweet pepper, and green onion. Cover; chill for 3 to 24 hours. Serve with crackers. Makes 1-1/2 cups.
- from the Better Homes and Gardens New Cookbook
- The recipe says to use an electric mixer to beat the cream cheese, salad dressing and spices, but I just used a mixing spoon. It seemed to work fine. Also, I didn't have any green onions so I just used some chopped yellow onion. Really good with Triscuits and Wheat Thins.
- This recipe came off the Triscuit box:
- Creamy Spinach & Red Pepper Dip
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 4 oz. (1/2 of 8 oz. pkg.) cream cheese or 1/3 less fat Neufchatel cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped roasted red peppers
- Mix all ingredients; cover. Refrigerate several hours or until chilled. Makes 1-1/2 cups.
- This one came from Dannon:
- Creamy Salsa Dip
- 2 cups Dannon All Natural Plain Yogurt
- 1 cup salsa
- 3-1/2 T. chopped fresh cilantro
- 1 t. sea salt
In bowl, combine all ingredients and mix well. Cover and keep refrigerated until ready to use.
I think all of these would be really good with either crackers or cut up veggies.