Weight Watchers Chile Cheese Dip Recipes

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WEIGHT WATCHERS CHILE CHEESE DIP

Make and share this Weight Watchers Chile Cheese Dip recipe from Food.com.

Provided by Baby Chevelle

Categories     < 15 Mins

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5



Weight Watchers Chile Cheese Dip image

Steps:

  • Combine all ingredients in a saucepan.
  • Cook over medium heat stirring frequently till warm and cheese is melted.

Nutrition Facts : Calories 28.2, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.8, Sodium 130.2, Carbohydrate 2.7, Fiber 0.4, Sugar 0.8, Protein 3.5

15 ounces turkey chili without beans
8 ounces fat free cream cheese
4 ounces jalapeno peppers
1 small onion, finely chopped
1/2 teaspoon hot pepper sauce

FRUIT DIP - WEIGHT WATCHERS

Summertime snackines. Each serving is 2 tablespoons. This recipe is 1 point. This came from Woman's Day. It's a Weight Watchers recipe. I have not tried it, just posting for safe keeping.

Provided by internetnut

Categories     Fruit

Time 5m

Yield 23 tablespoons, 12 serving(s)

Number Of Ingredients 4



Fruit Dip - Weight Watchers image

Steps:

  • Combine all ingredients. Blend thoroughly.
  • Serve with fresh fruit.

Nutrition Facts : Calories 85, Fat 5.4, SaturatedFat 3.4, Cholesterol 17, Sodium 132.8, Carbohydrate 7.8, Fiber 0.1, Sugar 5.3, Protein 1.4

8 ounces weight watchers reduced fat cream cheese spread, room temperature
1/4 cup marshmallow cream
3 tablespoons sugar free seedless raspberry preserves
fresh fruit

WEIGHT WATCHERS CHEESY CHILI MAC - POINTS = 5

I received an email this morning from a Weight Watchers leader by the name of Cheri Ann Blessum. There were actually 3 recipes. This is one of them: "These are the recipes we sampled at our Grand Opening...Linda made the Cheesy Chili Mac & added some garlic powder & cumin so feel free to spice it up however you like. Enjoy--Cherie"

Provided by senseicheryl

Categories     Vegetable

Time 25m

Yield 8 cups of chili, 8 serving(s)

Number Of Ingredients 9



Weight Watchers Cheesy Chili Mac - Points = 5 image

Steps:

  • Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
  • Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.

2/3 lb extra lean ground beef
2 medium onions, chopped
1 (29 ounce) can Mexican-style stewed tomatoes (undrained)
2 1/2 cups tomato juice
1 (4 ounce) can green chili peppers, diced, drained
2 teaspoons chili powder
1 1/2 cups elbow macaroni
1 (31 ounce) can pinto beans, drained and rinsed
1/2 cup low-fat cheddar cheese, shredded

SPICY COTTAGE CHEESE DIP - WEIGHT WATCHER STYLE

I make this for two people and serve with raw veggies. It measures out to be about 3 points a serving.

Provided by KittenTPE

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8



Spicy Cottage Cheese Dip - Weight Watcher Style image

Steps:

  • Combine all ingredients and blend evenly with a fork.
  • Cover and chill for 30 minutes.

Nutrition Facts : Calories 138.6, Fat 5.1, SaturatedFat 1.8, Cholesterol 9, Sodium 718.5, Carbohydrate 7.2, Fiber 1.3, Sugar 1.2, Protein 16

1 cup low fat cottage cheese
1 tablespoon low-fat mayonnaise
1 tablespoon prepared horseradish
1/2 teaspoon yellow mustard
1/2 teaspoon apple cider vinegar
1 spring onion, sliced fine
12 olives, chopped fine
salt and pepper

DILL DIP FOR WEIGHT WATCHERS

This tasty veggie dip is much less expensive than buying a tub of prepared dip from the Grocery Store. Also, the cottage cheese is a big help with your daily milk and calcium requirements.

Provided by CookinDiva

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5



Dill Dip for Weight Watchers image

Steps:

  • Puree all ingredients in a blender or food processor.
  • Cover and refrigerate until ready to serve.
  • Hint: I like to add about 2 T. fresh parsley leaves into the blender after everything else is pureed, giving it enough bursts to chop everything up nicely.
  • Use flat leaf parsley (which is best for flavor) and not the curly leaf parsley (which has very little flavor and is best used as a garnish).

1/2 cup light cottage cheese
1/2 cup low-fat mayonnaise
1 tablespoon dill weed
1 teaspoon garlic salt
fresh parsley

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