Cranberry Salsa Dip

Cranberry Salsa Dip

submitted by Terrah Anderson

http://www.butterwithasideofbread.com/2013/12/cranberry-salsa-dip.html

12 oz. bag fresh cranberries

1 1/2 cup sugar

4 1/2 tsp. apple cider vinegar

2 tsp. cinnamon

1/2 tsp cloves

1/2 tsp allspice

8 oz. cream cheese

Buffalo Chicken Dip

1 (10 ounce) can chunk chicken, drained
1 (8 ounce) package cream cheese, softened
1/2 cup ranch dressing
1/2 cup FRANKS hot sauce
3/4 cup shredded cheddar cheese

Mix all ingredients together (saving most of the cheddar cheese to bake on top). Top with rest of cheddar. Bake at 350 for 20 minutes. Serve with crackers.

by Meagan Darbous

Adobo Chicken Salad

2 cups shredded chicken
1 cup light mayonnaise
1 cup greek yogurt
1 cup corn
1 red bell pepper finely diced
3 Tablespoons chopped cilantro
1 Tablespoon Adobo sauce
1 Tablespoon lime juice
salt and pepper to taste

Mix and serve on pitas, rolls, or tortilla chips.
by Terrah Anderson

Smoked Salmon Pate'

Smoked Salmon Pate'

Meagan Darbous

This recipe comes from the book “The Top 100 Recipes for a Healthy Lunchbox” by Nicole Graimes. I know a lot of kids don’t like fish of any kind, including my son, but he will actually eat this and enjoys it because it’s in a creamy dip. If you can get your kids to eat it, it’s a good way for them to get some of their recommended Omega 3’s.

6oz. Smoked salmon pieces
Juice of ½ lemon, or to taste
¼ pound low-fat cream cheese
½ tsp. paprika
Freshly ground black pepper

1. Put the salmon, lemon juice, cream cheese, and paprika into a blender or food processor. Process until smooth and creamy. Season with pepper to taste.
2. Transfer to a bowl, cover, and put in the refrigerator.
3. Serve with healthy wheat or oat crackers.

Fruit Dip

Fruit Dip
Beth Anne Service
2 block of cream cheese
1 bag of SKOR candy bits OR
1 bag of ‘fun size’ heath bars, crushed up in a blender
2 t of vanilla
1 cup of powdered sugar
1.5 cup of brown sugar

mix and eat! This is good on just about everything-even a spoon!

Artichoke Dip

Artichoke dip
BethAnne Service

2 cup freshly grated Parmesan cheese
2 cup Mayo
2 cans of artichoke hearts
2 clove of garlic
Bake in casserole at 350 for 20-25 minutes

Serve with French Bread