Let’s Eat – Cheese Dip for Your Tailgate Party

Lighter Seven Layer Dip

This is a 7 layer dip makeover. It replaces full-fat sour cream with plain non-fat Greek yogurt which is going to be far less calories and a bit more protein to help keep you full. For the bean layer, I’ve replaced refried beans with black beans that I have rinsed and drained which is going to remove some of this sodium. To help cut back on sodium, I’ve also used reduced sodium taco seasoning.

Ingredients

  • 1 cup fat-free sour cream or plain Food Club Greek yogurt
  • 2 cloves garlic, minced
  • 1 bunch fresh cilantro, chopped
  • 1 jalapeno, diced
  • 1 packet reduced sodium Food Club taco seasoning
  • 2 fresh limes, juiced
  • 2 medium avocados, mashed
  • 4 cups shredded lettuce
  • 1 (15 ounce) can Food Club black beans, rinsed and drained
  • 2 cans Food CLubcorn, drained
  • 1 cup pico de gallo salsa
  • 1 cup Food Club reduced-fat shredded Mexican cheese
  • 1 2 ounce can Food Club sliced black olives
  • 2 fresh tomatoes, diced
  • 1/3 cup sliced green onions

 

  1. Spread beans in the bottom of a 9 x13 inch pan.
  2. Mix together Greek yogurt or sour cream, garlic, taco seasoning and the juice of one lime in a bowl and spread mixture over beans.
  3. Mash the avocado with cilantro and remaining lime juice. Spoon on top of sour cream,
  4. Layer pico de gallo over guacamole.
  5. Top with shredded cheese, black olives, tomatoes and green onions.
  6. Chill for 30 minutes and serve with tortilla chips or sliced vegetables.

Lighter Buffalo Chicken Dip

Ingredients:

  • 2 1/2 cups Rotisserie chicken, shredded
  • 8 ounces Food Club Fat-free cream cheese OR ½ cup cottage cheese
  • 1 cup Food Club Non-fat plain Greek yogurt
  • ½ cup Food Club Hot sauce
  • ¾ teaspoon Onion powder
  • ¾ teaspoon Garlic powder
  • Green onions, chopped
  • 1 cup reduced fat shredded cheddar cheese

Instructions:

  • Preheat oven to 375 degrees farenheit.
  • Mix all ingredients together, except for ½ cup cheddar cheese.
  • Pour buffalo mixture into a greased 8×8 baking dish and top evenly with remaining cheddar cheese.
  • Bake in preheated oven for 20 minutes or until cheese is bubbly.
  • Top with additional green onions if desired and serve.

Serving recommendations: celery, carrot sticks, cauliflower and broccoli florets, cherry tomatoes, whole grain tortilla chips or crackers.