Weight Watchers Creamy Mexican Dip Recipes

CREAMY MEXICAN DIP

Steps:

• In a medium bowl, stir together yogurt and salsa until blended; stir in remaining ingredients except garnishes. Cover and refrigerate up to 1 day.
• When ready to serve, transfer to a serving bowl and sprinkle with garnishes. Yields about 1/4 cup per serving.

CREAMY MEXICAN DIP

Steps:

• In a medium bowl, stir together yogurt and salsa until blended; stir in remaining ingredients except garnishes. Cover and refrigerate up to 1 day.
• When ready to serve, transfer to a serving bowl and sprinkle with garnishes. Yields about 1/4 cup per serving.

CREAMY MEXICAN DIP

Steps:

• Mix well and chill for at least 1 hour.
• Make it a day in advance for the best flavor.

WEIGHT WATCHERS CREAMY MEXICAN DIP

Steps:

• In a medium bowl, stir together yogurt and salsa until blended.
• Stir in remaining ingredients. Cover and refrigerate up to 1 day.
• Before serving, garnish with additional cilantro, chopped avocado and chopped red onion.

SEVEN-LAYER MEXICAN DIP

Steps:

• Combine sour cream and taco seasoning; mix well.
• Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving.

CREAMY MEXICAN DIP

Steps:

• Mix everything together well, except the avocado.
• Then fold in the avocado gently.
• Enjoy this right away or cover and refrigerate.
• This is great with tortilla chips (try bite-sized Tostitos!).

WEIGHT WATCHERS BUFFALO CHICKEN DIP

Steps:

• Add your frozen chicken breasts to the Instant Pot and cover with 1 cup of water. Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 12 minutes.
• Add cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank's Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to evenly mix.
• Once the cooking time is complete, allow the pressure to naturally release. When the pressure valve drops remove the lid. Drain and shred your chicken. I love using a stand mixer to shred it, but two forks work as well.
• Turn your Instant Pot to Sauté and add the contents of your blender. Once the sauce begins to bubble turn off the heat and add your shredded chicken.
• Top as desired with shredded cheese, goat cheese, or green onions. Serve immediately or refrigerate and serve cold. This is a great recipe for meal prep. Place individual servings in separate containers and refrigerate or freeze until ready to eat.
• Place chicken in the crockpot and cook on high for 4 hours.
• While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank's Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to make sure all of the ingredients mix.
• Shred your cooked chicken and stir in the sauce from your blender.
• Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.
• Place your chicken in a large pot and cover with water. Boil over high heat for about 20 minutes or until chicken is cooked and reaches 165°F.
• While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank's Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to mix evenly.
• Drain and shred your chicken and stir in the sauce from your blender.
• Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.