Servings: 10

You’ll need:
1 10 oz. package of frozen corn
1-1/2 to 1-3/4 cups Karen’s Favorite Salsa, freshly made or kept refrigerated
3/4 c. 2% reduced fat Mexican cheese, shredded
2 Tbsp. green onions, chopped
Baked corn tortilla chips
2 Tbsp. Fat free sour cream (optional)

Microwave frozen corn according to package directions and drain off liquid.

Combine corn with 1-1/2 cups of Karen’s salsa in a microwave-safe 9-inch pie plate or casserole dish. Cover with plastic wrap and vent. Microwave on HIGH for about 2 minutes, until bubbly by heating in microwave for 30 second additional intervals.

Sprinkle shredded Mexican cheese over corn mixture. Cover and let stand 5 minutes or heat on HIGH for 30 second intervals, until cheese melts.

Top Hot Mexican Dip with chopped green onions, 1/4 cup of Karen’s Favorite Salsa (1/8 cup served on both sides of the dish) and two Tbsp. (dollops) of (optional) fat free sour cream. Serve immediately with baked corn tortilla chips.

Karen’s Note: To up the fiber and/or protein of this dish…add one can of drained and heated black beans or heated grilled boneless/skinless chicken breast strips.

Good Morning!

After about a month of my request to post this wonderful recipe…I would like to thank Stacy’s Pita Chips for this recipe.

Here is their wonderful holiday and party dip (otherwise known and Olive/Tomato Salsa) recipe that I actually made last weekend, so enjoy! -Karen

You’ll need: 
1 jar stuffed green olives, drained
1 can pitted black olives, drained
4 Roma tomatoes, tops removed
1 bunch green onions
2 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar

Place ingredients in food processor and pulse, until all ingredients are completely chopped.

Chill and serve with cheese, whole wheat crackers or baked pita chips that you can make yourself, or even save time and money and purchase my recommended Stacy’s Pita Chips at your local supermarket.

Karen’s Note: To “kick” this recipe up a “notch” just add about 2 Tbsp. of pickled jalapeno slices or 2 fresh jalapenos to the food processor for a spicier dip. You can find Stacy’s Pita Chips on Facebook at http://www.facebook.com/stacyspitachips.

Servings: 24

You’ll need:
10-12 small radishes, washed, trimmed and sliced
8 oz. fat free cream cheese, softened
8 oz. fat free sour cream
6 cloves garlic (or 2 tsp. minced garlic)
6 Tbsp. apple juice, 100% juice – not from concentrate
Freshly-ground kosher salt and black pepper – to taste

Place radishes in the work bowl of a food processor fitted with a metal blade. Add all other ingredients and puree, until smooth and creamy. Add freshly-ground salt and pepper and puree again.

Serve radish dip immediately with whole wheat crackers, baked tortilla chips, crudites or veggie chips.

​Karen’s Note: Try this recipe adding just as much of the ingredients as needed, until a desired taste is reached (more apple juice can be added, but it will be a little thinner – refrigerating overnight can thicken it somewhat). Add as little or as much salt as needed, but do not over pepper this dip…just a little fresh-ground black pepper goes a long way!