Creamy Pesto Dip

Sorce	audjurb
Caloric	:1 Serving: Calories 75 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 65 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron
Ingridients	Prep Time:5 min Start to Finish:2 hr 5 min Makes:1 1/3 cups dip 1/2 cup sour cream 1/2 cup mayonnaise or salad dressing 1/3 cup pesto 2 tablespoons thinly sliced green onions 2 teaspoons lemon juice Cut-up raw vegetables, if desired
Instructions	1. Stir together all ingredients except raw vegetbles. 2. Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables.

Black Bean Dip

Sorce	WiseCrack
Caloric	:1 Serving: Calories 35 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 145 mg; Total Carbohydrate 8 g (Dietary Fiber 2 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 4 %
Ingridients	Prep Time:5 min Start to Finish:5 min Makes:4 cups dip 2 tablespoons Old El Paso® chopped green chiles 2 small onions, chopped (1/2 cup) 2 garlic cloves, crushed 2 cans (15 oz each) Progresso® black beans, drained, rinsed 1 cup plain low-fat yogurt 1 teaspoon ground cumin 1/2 teaspoon salt Tortilla chips or crackers, if desired
Instructions	1. Place chilies, onions, garlic and beans in blender or food processor. Cover and blend on medium-high speed until almost smooth. 2. Spoon mixture into small bowl. Stir in yogurt, cumin and salt. Cover and refrigerate until chilled, or heat in 1 1/2-quart saucepan over medium heat, stirring frequently, until hot. Serve with tortilla chips.

Corn and Walnut Dip

Sorce	shoyrooivanmmj
Caloric	:1 Serving: Calories 55 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 50 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:4 cups dip 2 packages (8 ounces each) cream cheese, softened 1/4 cup vegetable oil 1/4 cup lime juice 1 tablespoon chili powder 1 tablespoon ground cumin 1/2 teaspoon salt 1/8 teaspoon pepper 1 can (8 3/4 ounces) whole kernel corn, drained 1 cup chopped walnuts 1 small onion, chopped (1/4 cup)
Instructions	1. Beat cream cheese, oil, lime juice, chili powder, cumin, salt and pepper in large bowl with electric mixer on medium speed until smooth. 2. Stir in corn, walnuts and onion. Serve with tortilla chips if desired.

Magic Wand Snacks

Sorce	flying_wind
Caloric	:1 Serving: Calories 150 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 3 g); Cholesterol 10 mg; Sodium 220 mg; Total Carbohydrate 13 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8 %; I
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:16 snacks 2 cups Gold Medal® all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup shortening 2/3 cup shredded Cheddar cheese 1/2 cup finely chopped salami, bologna or fully cooked ham 3/4 cup milk Ketchup, mustard or cheese dip, if desired
Instructions	1. Heat oven to 450ºF. Mix flour, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in cheese and salami. Stir in just enough milk until a soft dough forms. 2. Turn dough onto lightly floured surface. Knead gently 10 times. Place on ungreased cookie sheet. Pat dough into 8-inch square; cut square in half. Cut each half crosswise into 1-inch strips. (For crisper sticks, arrange strips to have about 1-inch space between them.) 3. Bake 12 to 15 minutes or until golden brown. Serve warm or cool with ketchup, mustard or cheese dip.

Nachos

Sorce	matoko
Caloric	:1 Serving: Calories 170 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 6 g); Cholesterol 25 mg; Sodium 320 mg; Total Carbohydrate 9 g (Dietary Fiber 1 g); Protein 8 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 2 %; Calcium 20
Ingridients	Prep Time:5 min Start to Finish:10 min Makes:4 servings 28 tortilla chips 1 cup shredded Monterey Jack or Cheddar cheese (4 ounces) 1/4 cup Old El Paso® chopped green chiles, if desired 1/4 cup Old El Paso® salsa (any variety)
Instructions	1. Heat oven to 400º F. Line cookie sheet with aluminum foil. 2. Place tortilla chips on cookie sheet. Sprinkle with cheese and chilies. 3. Bake about 4 minutes or until cheese is melted. Top with salsa. Serve hot.

Asian Fish Rolls in Rice-Paper Wrappers

Sorce	Innes
Caloric	:1 Serving: Calories 370 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 1 g); Cholesterol 75 mg; Sodium 300 mg; Total Carbohydrate 57 g (Dietary Fiber 4 g); Protein 24 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 24 %; Calcium
Ingridients	Prep Time:1 hr Start to Finish:1 hr Makes:6 servings Tomato-Ginger Dipping Sauce 3/4 cup Progresso® tomato puree (from 28-oz can) 2 tablespoons lime juice 1 teaspoon grated gingerroot 1 teaspoon soy sauce 1/2 teaspoon sesame oil 1/2 teaspoon chili paste or 1 teaspoon finely chopped hot chile Fish Rolls 2 cups bean sprouts 2 cups shredded Chinese (napa) cabbage (8 oz) 2 cups snow (Chinese) pea pods, cut into julienne strips 18 six-inch rice-paper wrappers 2 cups finely chopped cooked sea bass or whitefish (3/4 lb) 1/3 cup chopped fresh cilantro 3 tablespoons finely chopped unsalted roasted peanuts
Instructions	1. In small bowl, mix all dipping sauce ingredients until smooth. Cover and refrigerate until serving time. 2. In saucepan, heat 1 inch water to boiling, or place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket) and heat to boiling. Add bean sprouts. Cover and cook or steam 2 minutes. Immediately rinse with cold water; drain. Repeat with cabbage and pea pods. 3. Place rice-paper wrappers, 2 at a time, in bowl of hot water 45 seconds. Remove and place on plate. When completely soft, separate wrappers. 4. Place about 2 tablespoons fish, 1 tablespoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts on center of each wrapper. Fold one end of wrapper up about 1 inch over filling; fold right and left sides over folded end. Fold remaining end down, wrapping around roll. Serve with dipping sauce.

Roasted Vegetables with Tarragon Dip

Sorce	bballzoopieeyskMelvin
Caloric	:1 Serving: Calories 170 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 330 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 26 %; Calcium 4
Ingridients	Prep Time:20 min Start to Finish:40 min Makes:8 servings Dip 1/2 cup mayonnaise or salad dressing 1/2 cup sour cream 1/4 cup Dijon mustard 2 teaspoons honey 1/2 teaspoon dried tarragon leaves 1/8 teaspoon salt Vegetables 1/2 lb fresh green beans 1 medium red or yellow bell pepper, cut into 1- to 1 1/2-inch pieces 2 cups cauliflower florets 1 tablespoon chopped fresh or 1/4 teaspoon dried tarragon leaves 1 tablespoon olive or vegetable oil 1/4 teaspoon peppered seasoned salt Tarragon sprigs, if desired
Instructions	1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time. 2. In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.

Festive Pizza Appetizers

Sorce	BahamutG
Caloric	:1 Serving: Calories 30 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 70 mg; Total Carbohydrate 4 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 0%; Iron 2
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:60 appetizers 1 container (8 ounces) dill dip or spinach dip 1 package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter) 2 cups chopped fresh vegetables 1/2 cup finely shredded Cheddar cheese (2 ounces)
Instructions	1. Spread dill dip over pizza crust within 1/2 inch of edge. 2. Sprinkle with vegetables and cheese. Cut into 1 1/2-inch diamond shapes.

Black Bean and Corn Wonton Cups

Sorce	checco
Caloric	:1 Serving: Calories 55 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 5 mg; Sodium 90 mg; Total Carbohydrate 10 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 4 %; Calcium 0%; Iro
Ingridients	Prep Time:25 min Start to Finish:35 min Makes:36 appetizers 36 wonton skins 2/3 cup Old El Paso® Thick 'n Chunky salsa 1/4 cup chopped fresh cilantro 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 can (15.25 ounces) Green Giant® whole kernel corn, drained 1 can (15 oz) Progresso® black beans, drained, rinsed 1/4 cup sour cream Cilantro sprigs, if desired
Instructions	1. Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack. 2. Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.

Portobellos with Corn Salsa

Sorce	My Web
Caloric	:1 Serving: Calories 70 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 6%
Ingridients	Prep Time:15 min Start to Finish:25 min Makes:8 servings 3 tablespoons white balsamic vinegar 2 tablespoons olive or vegetable oil 1/2 teaspoon sugar 1/4 teaspoon salt 2 packages (6 ounces each) fresh portobello mushrooms, stems removed 1 cup Green Giant® Niblets® frozen whole kernel corn, cooked and drained 1 cup chopped plum (Roma) tomatoes 1/2 cup sliced ripe olives 1/4 cup chopped fresh parsley
Instructions	1. Mix vinegar, oil, sugar and salt. Reserve 1/4 cup for corn salsa. 2. Spray broiler pan with cooking spray. Place mushrooms, stem sides up, in pan. Brush lightly with vinegar mixture. Broil about 6 inches from heat 2 minutes. Turn mushrooms; brush with remaining vinegar mixture. Broil 2 to 3 minutes longer or until tender. Remove from pan; cool 5 minutes. 3. Mix corn, tomatoes, olives, parsley and reserved vinegar mixture. Cut mushrooms into 1/2-inch slices. Serve with corn salsa.