More Weight Watchers Dip Recipes

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By Maddie Ruud

Seven-Layer Dip

Yield: 8 servings, 1 pt per serving

Ingredients

  • 16 oz can pinto beans
  • hot sauce, to taste
  • 2 Tbsp water
  • 1 tomato, diced
  • 1/2 green bell pepper, diced
  • 1 cup salsa
  • 1 cup nonfat sour cream
  • 3/4 cup fat-free cheddar, grated
  • 4 scallions, thinly sliced
  • 10 pitted olives, sliced

Instructions

Drain and rinse pinto beans. Puree in blender with hot sauce and water. Spread in thin layer over bottom of 12" round plate or platter. Leave 1-inch border, and layer tomato, pepper and salsa over bean puree in progressively smaller circles. Spread sour cream over salsa layer, leaving another 1 inch border, Sprinkle evenly with cheese, scallions, and olives. Serve at room temperature with low- or nonfat tortilla chips (not included in point count.)

Roasted Red Pepper Hummus

Yield: 16 servings, 1 pt per serving

Ingredients

  • 16 oz canned chickpeas
  • 7 oz canned roasted red pepper
  • 1/2 cup nonfat plain yogurt
  • 1 clove fresh garlic - chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

Drain and rinse chickpeas and red pepper. Process all ingredients in a food processor or blender until smooth. Serve at room temperature with veggies or pita chips (not included in point count).

Low-Fat Spicy Queso

Yield: 18 servings, 1 pt per serving

Ingredients

  • 1/4 cup chopped onion
  • 2 cloves garlic
  • 2 Tbsp water
  • 14 1/2 oz canned stewed tomatoes
  • 4 1/2 oz canned chopped green chilis
  • 1/2 tsp chili powder (or to taste)
  • 1/4 tsp hot sauce
  • 4 oz reduced fat cheddar cheese, grated
  • 6 oz low fat cream cheese or neufchatel

Instructions

Drain tomatoes and chilis, dice finely. Stir onion, garlic, and water in a large saucepan, bringing to a boil. Cook uncovered, over medium heat until water has fully evaporated, about 2 to 3 minutes. Add all other ingredients except for cheeses, stir until well combined and heated all the way through. Turn burner to low and stir in cheddar and cubed cream cheese until melted. Serve hot with tortilla chips (not included in point count).

Cucumber Salsa

Yield: 4 servings, 0 pts per serving

Ingredients

  • 1 cup cucumber, diced
  • 1 Tbsp fresh orange juice
  • 1/2 cup chopped orange
  • 1/4 cup red onion, chopped
  • 2 Tbsp chopped jalapenos
  • 1 Tbsp white wine vinegar
  • 2 tsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper

Instructions

Combine all ingredients in large bowl, stir well. Chill 30 minutes before serving.

Easy Taco Dip

Yield: 8 servings, 1 pt per serving

Ingredients

  • 16 oz fat-free cream cheese
  • 1 tsp taco seasoning
  • 1 tsp dried parsley flakes
  • 1 cup chunky salsa
  • 1/3 cup low-fat cheddar, shredded
  • 1/3 cup ripe olives

Instructions

Stir cream cheese in bowl with a wooden spoon until soft. Mix in seasoning, parsley and salsa, stir until combined. Fold in cheese and olives until evenly distributed throughout. Cover and chill 1 hour or more before serving.

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