BBQ Dip

Thursday, September 20, 2007

I love cream cheese. Add shredded cheese, bacon, BBQ sauce and some veggies and I’m in heaven. This dip always disappears quickly. I like to serve it with Frito’s scoops.

BBQ Dip – 2 WW pts/2 Tbsp (Original recipe from Kraft.com)
2 pkg. (8 oz. each) cream cheese – I use the 1/3 less fat cream cheese
1/2 cup BBQ sauce
1 pkg. (2.8 oz.) Real Bacon Recipe Pieces
1 small tomato, chopped
1/2 cup chopped green peppers
1/3 cup sliced green onions
1-1/2 cups Shredded Reduced Fat Cheddar Cheese
(I always add chopped tomatoes and cilantro as well)

Spread cream cheese onto large platter or bottom of pizza pan; drizzle with barbecue sauce.

Top with remaining ingredients.

Serve with your favorite crackers or chips.

Nutritional Information (from Kraft.com)
2 Tbsp: 60 calories, 4.5 g fat, 15 mg cholesterol, 200 mg sodium, 2 g carbs, 0 g dietary fiber, 2 g sugar
WW POINTS – 2

Appetizers / Snacks, Football Food

1 comment »

8 Responses to “Cilantro Chicken Burgers”

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1

Jenny — March 19, 2010 at 12:09 pm

I’m planning to make these tonight! They sound so good!
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2

Momma Bean — March 19, 2010 at 12:19 pm

I love anything with cilantro in it! Thanks!
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3

Brisbane Baker — March 19, 2010 at 12:37 pm

WOW, what a great combo! I will definitely be trying these some time soon!

Check me out!

http://www.brisbanebaker.blogspot.com
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4

yumventures — March 19, 2010 at 1:00 pm

I love Cara’s blog too! These look delish, I love the drunken peppers too!
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5

Cara — March 19, 2010 at 3:22 pm

Wow, the drunken peppers sound like such a nice touch! These could easily evolve into Cuervo & Carona burgers – catchy, right?!
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Suzi — March 27, 2010 at 1:46 pm

These look really yummy! You mentioned tequila but it doesn’t appear in the recipe… I definitely want to try these, but I need to know how much tequila to use because, well, not having tequila is not a problem in my house, haha!
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7

Jen — March 28, 2010 at 4:01 am

Suzi,

The original recipe from Cara’s blog uses Tequila. I didn’t have any in the house, so the recipe I posted is the adaptation that I made instead. Click here to see Cara’s original version.
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8

aimeeher — April 1, 2010 at 7:24 am

I was just wondering if it mattered what type of oatmeal we used in the recipe. Instant, slow cooking?