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Dips for Fruits and Vegetables


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Creamy Taco Dip

2 8 oz packages Philadelphia Fat Free cream cheese
1 teaspoon Taco Seasoning
1 teaspoon dried parsley flakes
1 cup chunky salsa (your choice of mild, medium, hot)
1/3 cup (1 1/2 oz) shredded Kraft reduced fat cheddar cheese
1/3 cup ripe olives

Directions: In a medium bowl, stir cream cheese with a spoon until soft.
Stir in taco seasoning, parsley flakes, and salsa. Add cheddar cheese and
olives. Mix well to combine. Cover and refrigerate at least one hour.

# Servings: 8
Serving Size: 1/3 cup
Calories: 65
Fat Grams: 1
WW Points: 1

I've been getting kinda bored w/ my fruit but I REFUSE to stop eating it
since I eat so few vegetables... so last night I was going through some old
WW stuff (from a couple of years ago when I was OP) and I found my fruit dip
recipe I've been searching for (oh the things you find when you're packing
to move...). It's yummy so I'm passing it on...

1 8oz. tub fat free cool whip
4 oz. fat free cream cheese
1/4 cup powdered sugar
1 tsp. vanilla

Blend all ingredients together until smooth. Use food coloring for tint if
you want to make it pretty=)! ENJOY!!!!

2 pts per cup ranch dressing or dip

servings 8

1/2 of 1 oz packet of Hidden Valley Ranch Original Salad Dressing Mix (dry)
1 TB vinegar
1/2 c water
2 TB fat-free cream cheese
1/4 tsp garlic salt (or 1/8 tsp garlic powder)
15 pringles fat-free sour cream and onion flavor potato crisps

Put all of the ingredients into an electric blender and blend on high speed until VERY, VERY smooth. Serve immediately or let sit 10 minutes to thicken more. Refrigerate after using (keeps about 1 week in the fridge).

This uniquie fat free dressing/dip REALLY tastes like it is high fat. Its someones creation on ww.