Ultimate Party Meatballs

Ingredients:
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Makes 30 appetizer servings.

Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Low Fat Sour Cream Dip

INGREDIENTS
1 cup reduced-fat sour cream
1 clove garlic, finely chopped
1 tsp. dried dill
1 tsp. ground cumin
Salt and pepper

DIRECTIONS:
Combine all ingredients; season to taste with salt and pepper. Serve with zucchini sticks, cucumber rounds and bell pepper rings.

Creamy Bacon Cheddar Dip

Ingredients:
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup MIRACLE WHIP Light Dressing
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Green onions, sliced
RITZ Crackers

Directions

MIX all ingredients except crackers.

SERVE with crackers.

SUBSTITUTE: Substitute 1/2 cup KRAFT Grated Parmesan Cheese for the Cheddar.

Hot Spinach Dip

Ingredients
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup KRAFT Real Mayo Mayonnaise
1 cup KRAFT Grated Parmesan Cheese
1 clove Garlic, minced

Directions

HEAT oven to 350°F. Mix all ingredients.

SPOON into 9-inch pie plate or quiche dish.

BAKE 20 min. or until heated through. Serve with assorted NABISCO Crackers.

Parmesan Confetti Dip

Ingredients
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing
1/2 cup each: finely chopped green and red peppers
1/2 tsp. Garlic powder

Directions

MIX all ingredients.

REFRIGERATE until ready to serve.

SERVE with WHEAT THINS Original Crackers.

Cheesy Spinach and Artichoke Dip

Ingredients
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp. Garlic powder

Directions
HEAT oven to 350°F.

MIX ingredients; spoon into 9-inch quiche dish or pie plate.

BAKE 20 min. or until heated through.

SERVE with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

Salsa with Corn and Black Beans

Ingredients

4 medium tomatoes, diced
1/2 white onion, chopped
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
1 ear corn (about 6 oz canned)
1 jalapeno, finely chopped
1/2 cup cooked black beans
juice of 1/2 lime


Directions

Combine all ingredients. Allow flavors to blend in refrigerator for at least an hour, taste and adjust seasonings.
Makes about 4.5 cups, or 18 1/4 cup servings.


Number of Servings: 18

Black Bean and Pineapple Salsa

Ingredients

2 cups black beans
1/2 cup red onions, raw, chopped
1 cup pineapple, fresh, diced
1/4 cup jalapeno peppers, sliced
1 cup tomatoes, chopped
1/2 cup sweet corn


Directions

Mix all ingredients together and serve. Refrigerating for an hour is recommended but not necessary.
Enjoy!

Number of Servings: 6

Cream Cheese and Salsa Pinwheels

Ingredients

4 fat free white flour tortillas
8 tbsp light cream cheese
8 tbsp salsa


Directions

Let cream cheese sit out until room temperature. (For a quickie, you can put it in the microwave for a couple seconds until soft)
Mix cream cheese and salsa together until easily spreadable.
Place 2 tbsp of mixture on each of the 4 tortillas and spread across each entirely.
Secure with toothpick, place in refrigerator, and let chill. (the chilling may be omitted if preferred)
Remove rolls from refrigerator and slice to 1 inch thickness.
Makes 24 slices, serves approximately 4.


Number of Servings: 4

Creamy Fruit Dip

Ingredients

8 oz low fat cream cheese
6 oz sugar free, fat free vanilla yogurt
1 tsp vanilla extract
3 tbsp Splenda


Directions

Soften cream cheese in large mixing bowl.
Beat on medium speed with mixer, gradually add yogurt, vanlla extract, and Splenda.
Whip on high until light and fluffy.
Use as a dip for your choice of fruit such as peaches, melon, apple slices, or pears.

Number of Servings: 16

Cucumber Salsa

Ingredients

3 medium-large cucumbers
3 small-medium tomatoes
1 green bell pepper
1/2 cup red onion
2 jalapeno peppers
2 Tbsp minced cilantro
2 Tbsp minced fresh dill
3 squeezes of lime juice (either from wedges or a lime-bottle)


Directions

(20 minute prep-time is for chopping up all the ingredients.)
Peel cucumber (if desired- you can leave the peel on if you prefer- I usually do, or at least leave some of it). Remove seeds from cucumber and discard, and chop remaining cucumber flesh into small pieces.
Remove seeds from tomatoes and discard. Chop remaining flesh into small pieces.
Remove seeds from bell pepper and discard. Chop bell pepper into small pieces.
Remove seeds from jalapeno peppers and chop into very small pieces (or mince).
Chop red onion into small pieces.
Mince cilantro and dill.
Combine all chopped veggies in a large bowl.
Add cilantro and dill and mix together well.
Add a few squeezes of lime juice and mix together again.
Serve with your choice of tortilla chips (not included in nutritional information). I use baked chips to make the recipe a little more healthy. I've found this salsa tastes great on baked "Scoops" chips, or corn tortilla chips with the "hint of lime" flavor. It especially worked well when I served it with Mango-Peach baked fruit chips!

Number of Servings: 6

Tzatziki

Ingredients

1 medium Cucumber, finely sliced
� cup finely chopped fresh dill weed
1 clove garlic, diced
2 Tbsp onion, diced
�-� tsp salt
� tsp freshly ground white pepper
6oz. plain, nonfat yogurt


Directions

Combine ingredients, serve, and enjoy.
Keeps for several days, although some separation may occur--just mix again!

Number of Servings: 6

Romesco Dip

Ingredients

Almonds, 1 cup, whole
*Trader Joe's Fire Roasted Red Peppers, 2 cup (with water from jar)
Bread, whole wheat (including toast), 2 slice
Garlic, 3 cloves
Olive Oil, .25 cup
Parsley, .2 cup


Directions

Serves 12.
In a skillet, heat almonds over medium heat until dark golden brown on both sides and fragrant. Toast whet bread. Allow both to cool.
Add almonds to the food processor and pulse a couple of times. Rip bread into large pieces, add to almonds. Pulse a few times, then add red peppers, garlic and parsley (reserve some parsley for garnish). Pulse until well-blended, then drizzle in olive oil and water/juice from red pepper jar.
This should be thick enough for dipping or spreading.
Dip celery, carrots or endive leaves into the dip. Or spread on toast points.

Number of Servings: 12

Cowboy Caviar

Ingredients

2 (15oz) cans black beans, rinsed

1 (17 oz) can whole kernel corn, drained

2 large tomatoes, chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro



Dressing

1 Tbsp red wine vinegar

3-4 Tbsp lime juice

2 Tbsp olive oil

1 tsp salt

1/2 tsp pepper



Directions

1. Combine all ingred. in bowl.
2. Cover and chill.
3. Garnish with avocado slices
or cilantro sprigs.
3. Serve with tortilla chips


Number of Servings: 24

Cucumber Avacado Guacomole

Ingredients

2 ripe avocados, peeled and chopped 1/3 medium organic* cucumber, chopped 1/3 medium onion, chopped 1 garlic clove, minced 1 tsp cumin powder 1 squeeze lemon (about 1-2 Tbsp juice) Salt to taste (about 1/2 tsp)

Directions

Add all ingredients to blender or food processor and process to desired consistency. Add salt (about 1/2 tsp) to taste. Serve chilled. Enjoy with your favorite chips or tortillas.
*Note: If using conventional (non-organic) cucumber, peel skin and discard.

Number of Servings: 8

Salsa

Ingredients

2 medium Tomatoes 1 cup Onions 6 Garlic clove 1 lime 2 tbsp Cilantro Dash Salt 1/2 cup Green Chili Peppers

Directions

First, the ingredients must be fresh. Find a pepper that is the right amount of spice for your taste. You can also use green onions or the entire onion including greens for a slightly greener taste.
Chop onions, garlic, pepper, and tomatos. Combine in a bowl that is refridgerator safe. Add fresh cilantro, salt, and lime to taste.
Refridgerate over night and voila! Delicious, fresh, healthy homemade salsa!

Number of Servings: 4

Avocado Hummus

Ingredients

2 (15oz.) cans chick peas 3 cloves garlic, finely minced 3-4 tbsp fresh lemon juice 3 tbsp Tahini 1/2 tsp salt 1/2 tsp cumin 1/8 tsp garam masala (optional) 1/2 cup low-fat plain yogurt 1 ripe avocado

Directions

Drain beans and rinse in a colander until water runs clear. Puree beans with garlic in a food processor.
Add remaining ingredients and blend until thick and smooth. Add more salt or lemon juice if desired.
Transfer to a bowl, cover, and chill until ready to serve.


Number of Servings: 8