Chip Off The Old (chocolate) Block Chips
Spring Into Summer Salsa
Great Eight Slam Dunk Dip
Varsity Nachos
Picnic Dip
Super Summer Snack
Celebration Chip Dip
Fourth of July "Popcorn Cookies"
Chip
Off The Old (chocolate) Block Chips
1
1 lb. bag chocolate chips (dark or semi-sweet)
1 1
lb. bag heavy rippled potato chips (salted or unsalted)
Using a double
boiler, melt chocolate chips. With tongs, gently dunk chips
into chocolate, and lay on wax paper. Let harden. Serve or
store in airtight container.
Spring Into Summer Salsa
4 medium-size chopped
tomatoes
1 medium-size chopped onion
1 4 oz. can chopped green chilies, undrained
1 tablespoon lemon pepper seasoning
1-1/2 teaspoons minced garlic
Mix ingredients. Serve immediately,
or refrigerate in an airtight container.
Great
Eight Slam Dunk Dip
Serves 6-8
1 9 oz. can refried
beans
1 large ripe avocado, peeled, seeded and chopped
2 tablespoon lemon juice
1 cup sour cream
1 cup mayonnaise
1 1-1/8 oz. package taco seasoning
2 large ripe tomatoes, chopped
1 cup sliced black olives
1 9 oz. can cheddar cheese dip
½ cup shredded cheddar cheese
Spread refried beans in a shallow,
1-quart dish. Arrange avocado over refried beans. Sprinkle with lemon juice and
garlic salt. Combine sour cream, mayonnaise and taco mix in a small bowl and
spread mixture over avocado. Top with a layer of tomatoes and black olives. Spread
with cheese dip, sprinkle with cheddar cheese and top with a green olive. Serve
at room temperature with tortilla chips.
Varsity Nachos
Serves 8-10
8 ounces tortilla or
potato chips
1 cup of canned corn, drained
2 tomatoes, chopped
4 scallions, chopped
1 jalapeño pepper, chopped
4 tablespoons sour cream
1 cup grated cheddar cheese*
Salt and pepper to taste
Preheat broiler. Spread tortilla
or potato chips in a large, shallow, flame-proof dish and sprinkle with corn,
tomatoes, scallions and jalapeño pepper. Spoon sour cream over everything,
season to taste, and sprinkle with cheddar cheese. Broil for 2-3 minutes until
the cheese melts and is bubbling. Serve at once.
* For those of you in spring training, try substituting low-fat or
nonfat sour cream and cheddar cheese.
Picnic Dip
1 cup sour cream
1 cup mayonnaise
1 tablespoon green onion, chopped
1 tablespoon parsley, chopped
1 tablespoon dill weed
1 cup white cheddar cheese, grated
Mix all ingredients and chill.
Yields approximately 3 cups.
Super Summer
Snack
1 cup raisins
1 cup figs
1 cup dates
1 teaspoon lemon juice
1 cup potato chips or pretzels, crushed
Grind together raisins, figs
and dates. Add lemon to potato chip crumbs. Roll one rounded teaspoon of fruit
mixture into a ball. Roll ball in potato chip crumbs until coated. Repeat with
the remaining fruit mixture. Serve right away or store in airtight container.
Yields approximately 48 balls.
Celebration
Chip Dip
Potato chips are right in the dip, adding an extra bang to the veggies!
3 cups low-fat cottage
cheese
4 tablespoons cheddar cheese, grated
1 teaspoon dill weed
¼ teaspoon salt
1 teaspoon onion powder
1 celery stalk, finely diced
1 cup potato chips, crushed
Dash of pepper
Mash cottage cheese with a fork
and add remaining ingredients except for the potato chips. Stir together until
well-blended. Mix in crushed potato chips just before serving. Serve with corn
chips or potato chips.
Fourth
of July "Popcorn Cookies"
Makes 2 dozen cookies
3
cups popped popcorn, unsalted
2 egg whites
¼ cup sugar
1 teaspoon vanilla
¼ teaspoon cinnamon
1/3 cup unsweetened shredded coconut
One cup at
a time, blend popped popcorn in blender at low speed, until
finely ground to about 1-1/2 cups. In medium bowl, beat egg
whites on high speed. At a lower speed, add sugar gradually
until egg whites are glossy and stiff. Beat in salt, vanilla
and cinnamon. Gently fold in the ground popcorn and coconut.
Place in rounded tablespoons onto greased cookie sheet. Bake
at 325° for 10 to 12 minutes or until lightly browned. |
