2-8oz packages of cream cheese (1/3 less fat works great, fat free makes it a little more runny)
1-8oz jar of olives stuffed with pimentos, well drained
1-2 Tbsp. minced dry onion flakes
approx. 12 slices of ham (square or rectangle work best)
1. Drain olives very well and chop them finely. I have decided to start to use a food processor to make it easier. This time I didn't allow the olives to drain and had to drain the mix onto a paper towel to absorb extra liquid
4. Mix all ingredients together well. You can use a rubber spatula but again, I used a mixer because my cream cheese was a little hard and I needed to get this done quickly!
6. Open up the packages of ham and set on a cutting board. You must dry off each side of the piece of ham before spreading on the mixture. I just dab at them with a paper towel.
Spinach Artichoke Dip
2-8oz packages of cream cheese (1/3 less fat or fat free)
16 oz. light sour cream
8 oz. frozen chopped spinach (thawed and squeezed to remove all water)
2 cups shredded low-fat mozzarella
1-2 cups shredded parmesan/asiago cheese (I found that Kraft sells this as a mix in a 1 1/2 cup pkg.)
1 can of artichoke hearts, medium size
1 Tbsp. minced garlic
pinch of salt & pepper
2. Add garlic and artichokes to a large microwave-safe bowl.
3. Add in cream cheese, sour cream, spinach, salt & pepper and stir all together.
5. Serve immediately while it's warm or put in a mini-warmer and serve with tortilla chips or bread pieces. I prefer El Rey Tostaditas Chips that I find at Panos in downtown Waukesha.
Black Bean Dip
15 oz can black beans, drained and rinsed
1 cup cilantro, raw, fresh leaves. loosely packed
1/2 cup salsa, fat free
6 oz. container fat free, plain yogurt (I used Greek Yogurt for the thicker consistency)
1 tsp. ground cumin
1/4 tsp. salt
1 tsp. green tabasco (optional)
Place all ingredients in a food processor and blend until desired consistency. I left it a little more chunky. Scoop into a serving bowl and serve with veggies (carrots, celery pieces, cucumber slices, green pepper slices). If you let the dip sit for 4 hours, flavors come through more. I didn't take a picture of the final project, but kidscooking.about.com had a picture that looks very similar to my dip.