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Jenny Craig Recipe Creation: Hot Southwest Veggie Dip

Jenny Craig Recipe Creation: Hot Southwest Veggie Dip

I’ve mentioned it before, chips and dip are my kryptonite.  I recently went out to dinner with friends and although I said out loud I wasn’t going to have any buffalo kettle chips with blue cheese (because I don’t enjoy blue cheese), next thing you know… I was eating it.  Even with the blue cheese… sigh.

There’s something about saying no to things that is so fulfilling… I swear.

Anywho, I decided to come up with a way that I could enjoy chips and dip while staying on program, and this, my dears, is what I came up with.

Drumroll please….

Yep, that’s legit… and I’ve made it a million times since the first time.  Slightly varied each time based upon what’s in my fridge, but each time, it knocked my socks off.

Hot Southwest Veggie Dip

Serves 1


1 package Jenny Craig Chicken Street Tacos

1 container Jenny Craig Cheesy Broccoli

2 to 2 1/2 cups raw spinach

1/2 red pepper, spiralized or thinly sliced

1/4 cup red onion, spiralized or thinly sliced

1 roma tomato

1/4 cup artichoke hearts, roughly chopped

1-2 tsp. minced garlic

cooking spray

dash of hot sauce, optional

1/2 english cucumber, sliced

salt and pepper

Optional garnish: diced tomatoes, sliced scallions, sliced jalapeno


1.  Preheat your oven to 375 degrees.

2.  Prepare your chicken street tacos per the packaging instructions.  Remove from tray, and scrape the chicken mixture into a small bowl and reserve.  Cut your tortillas into sixths, like chips.

3.  Place your tortillas on a baking sheet prepared with cooking spray.  Spray the tops of the chips lightly with cooking spray so they toast up nicely in the oven.  Bake for 13 minutes, keeping an eye on them so that they get to your desired level of crispiness.

4.  While your chips cook, prepare your veggies.  Sauté your onions, peppers, and spinach in a skillet placed on medium heat and prepared with cooking spray.  Add a little salt and pepper to the veggies, if desired.  saute until your spinach wilts completely.  Note:  2 – 2 1/2 cups of spinach sounds like a LOT, but it cooks down a lot.  Trust me.

5.  While your veggies cook, prepare your cheesy broccoli in the microwave per packaging instructions.

6.  Place your broccoli, chicken mixture, veggie mixture, garlic, tomato, and hot sauce (if desired) in the food processor.  Blend until smooth and dip-like.  Add salt and pepper to taste. Stir in artichoke hearts, optional.

7.  Remove to a small bowl, and serve with chips and cucumbers.  Note:  You will have more dip than chips.  Cucumbers, jicama slices, broccoli, or other veggies are great vehicles for the leftover dip.


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