Recipe from

 This is the third recipe from December’s Ingredient of the Month: Cream Cheese!

This was a delicious dip that went pretty quickly.  I had made apple butter a while back, and wanted to use some of it to make a dip or appetizer for our Christmas Eve celebration. 

The recipe also called for chopped peanuts, which I decided to skip.  I served it with graham crackers and cinnamon raisin bagel chips.  But other options include apple slices, celery, pears, peaches or ginger snaps.

8 ou cream cheese, softened
1/2 c apple butter
1/4 c brown sugar
1/2 t vanilla

Mix all ingredients until smooth.  Chill for at least an hour before serving.


Recipe from A Year in the Kitchen

These were delicious! And both J and I loved the addition of the dipping sauce. They were a great side to the paninis that I made. 🙂

2 sweet potatos, cut into 1/4-1/2″ fries – peel if desired
2 T olive oil
1 t paprika
1/2 t ground coriander
1/2 t chili powder (didn’t have any, so I used cayenne pepper)
Salt & pepper, to taste

Avocado Dip:
1 avocado, peeled with seed removed
1/2 c plain non-fat yogurt
2 T light sour cream
1 jalapeno, seeded and chopped
2 scallions, chopped (didn’t have any, so used just a little bit of onion)
1 lime, juiced
Salt & pepper, to taste

Preheat oven to 450. Line a baking sheet with aluminum foil, and spray with cooking spray.

Mix all dip ingredients except for the salt and pepper in a small food processor. Blend until smooth. Put in a bowl and mix in salt and pepper to taste.

Place the fries in a large bowl. Add the olive oil and toss until all fries are coated (use more oil if needed – I didn’t need more.)

Add the paprika, coriander, chili powder, salt and pepper and toss to coat.

Place the fries on the baking sheet in a single layer.

Cook for 20 minutes on the lower rack. After 20 minutes move to upper rack for about 10 more minutes, or until crispy.

Serve fries with the dipping sauce.

Recipe from

I made this to go on toasted French bread with our Steak Salad last night. And it was GOOD!! I halved the recipe and it still made a lot. We probably could’ve gotten a good 10 slices out of it.

1 clove garlic
1 T parsley
8 ou cream cheese, softened
1/4 c butter, softened
Dash of pepper
Dash of Tabasco

Blend all ingredients in a food processor. Spread over sliced French or Italian bread.

This may be the easiest recipe ever. I learned it from my sister, but I have no idea where she got it.

I made this for her party on Friday, and served it with fresh veggies and pretzels.

16 ou sour cream (I usually use the low fat or fat free version)
1 packet onion soup mix

Mix together and place in the fridge for about one hour, to allow the flavor to intensify.

Serve with veggies, pretzels, chips, pitas or anything else you can think of!

We had a lot of crab left over from the sushi that we made soon after Christmas (to be posted soon, hopefully) so I found this crab dip on and decided to make it for New Year’s Eve.

I think the majority thought it was really good, basically everyone who likes crab, liked the dip. I served it with cut up pieces of french bread.

I don’t have a pic of this one, but it’s just a creamy looking dip. I actually cut the recipe into 2/3 instead of making all of it. It still make quite a lot, and probably could’ve been cut by another 1/3.

Below is the full recipe; which, according to, makes 32 servings.

3 (8 ou) packages cream cheese, softened
3/4 c mayo
1/4 c white wine
2 (6 ou) cans crab meat, drained
1 t prepared mustard
1 pinch seasoning salt
1 dash garlic powder
1 pinch onion powder
1 dash Worcestershire sauce

In a double boiler, melt cream cheese with may. Stir in white wine and then mix in crab meat, seasoning salt, garlic powder, onion powder and Worcestershire sauce. Heat until the entire mixture is warmed through, stirring occasionally.

Thin the mixture with more wine if desired. Serve warm.

This is a tried and true party dish that my friend’s love! I never leave with leftovers. This recipe is extremely easy – no cooking involved!

This is my go-to dish whenever I have limited time, or just don’t want to think about what to make. It only takes about 15 minutes.

I’ll post a picture next time I make it.

You’ll need a 9×13 baking dish, or something of similar size.

1 can refried beans

1 cup plain yogurt (can use mayo, but I like the healthier version with yogurt)
1 cup low-fat sour cream
1 package taco seasoning

Veggies (pick and choose, or add your own):
Shredded lettuce
Chopped tomato
Chopped chives
Chopped onion
Sliced olives (I use black)

Shredded cheese (I usually use Sharp Cheddar)

And, of course, tortilla chips.

How to make it:
Spread the refried beans over the bottom of the baking dish.

Mix together the yogurt, sour cream, and taco seasoning in a bowl until smooth. Spread over the refried beans.

Sprinkle the veggies over top, whatever amount looks good to you. Then sprinkle the cheese overtop.

That’s it! Keep it refrigerated until you’re ready to eat.