- Shredded Chicken Breast
- Franks Hot Sauce
- 16oz cream cheese
- shredded cheddar cheese
- sour cream
- ranch dressing
- mayonnaise
- parmesan cheese
- crumbled bacon
A universal hit
- 4oz can green chilies
- parmesan cheese
- mayo
- onion
- bell pepper
- chiles
- garlic
- tomatoes
- cilantro
- yogurt
- tahini
- garlic
- lemon juice
- salt
- pepper
- minced onion
- Parsley flakes
- Helman's mayo
- sour cream
- cream cheese
- dill weed
- garlic powder
- frozen chopped spinach
- artichoke hearts
- plain cream cheese
- Monterey Jack cheese
- grated parmesan cheese
- salsa
- cream or milk
- garlic salt and pepper to taste
- diced green chiles
- Worcestershire sauce
- shredded Colby/jack
- avocados
- salt and pepper to taste
In addition to serving this salsa with tortilla chips, you might try mixing it in with pasta—about a tablespoon or so per serving. You’ll still get a good dose of heat.
- vegetable oil
- Table salt and ground black pepper
- lime juice from 2 medium limes
- chopped fresh cilantro leaves
- olive oil
Vogue magazine used to include recipes in its home entertaining articles. One of my favorites was a creamy dip I found in a piece about garden parties. Fresh herbs give this dip a delicate green color while garlic adds an assertive flavor. To slim down the original, which was made with heavy cream, my version of this refreshing dip uses low-fat cheeses and sour cream. I serve it with carrot sticks; red, yellow, and orange pepper strips; and cherry tomatoes.
Fast Fact: Dill is rich in antioxidant carotenoids.
Quick Tip: Use a sharp scissors to snip both chives and dill, rather than chopping them with a knife.
- reduced fat sour cream
- chopped flat-leaf parsley
- chopped basil
- snipped chives
- chopped dill
- fresh lime juice
- salt
- cayenne pepper
- Freshly ground black pepper