Dr. Oz's 7 Layer Fat-Fighting Dip from Facebook Post

Better Than Crisp Bread Flax Cracker

Better Than Crisp Bread Flax Cracker


2 Tbsp flax seed meal
2 Tbsp water
spices to taste (optional)

In a bowl, mix flax seed meal with water and spices (I use a fork). Let rest 2-3 minutes.

On a piece of parchment, press and gently spread the mixture with a fork, until the shape desired (usually a 4" X 8" cracker, but can be round or other shapes as well). Microwave for 2.5 minutes or until cracker is solid.

Let cool.

Top with cream cheese, taco dip or anything you might be hankering for.

Makes one cracker.

http://www.examiner.com/low-carb-in-national/just-the-flax-ma-am

Tips: I reuse parchment paper to make more crackers.

The crackers store beautifully when loosely bagged, so you can make some for the road.



Nutritional information: Technically, this is almost 0 carbs per cracker due to fiber, but you should count it as 1, just to remind yourself that with great food comes great responsibility. Calories: 118, Carbohydrates: 8 g, Fiber: 7 g, Net Carbohydrates: 1 g, Protein: 4.5g, Fat: 8 g

Thanks to the very amazing megs for this recipe which has saved many a low-carber everywhere!

Hot Crab Dip

3 oz. pkg cream cheese, softened
1/4 c. mayo
1 C. or 6 oz. of crabmeat, drained
1/4 c. minced onion
1 T. lemon juice
1/8 tsp. hot pepper sauce

Beat cream cheese until smooth. Stir in mayo, crabmeat, onion, lemon juice and hot pepper sauce. Mix well. Spoon into ovenproof dish and bake at 350 degrees fro thirty minutes. Makes one cup.

Gloria Wheaton
Rochester, NY

Hot Seafood Spread

2 Pkgs (8oz each) cream cheese softened
1 pkg crab delight
2 tsp. finely chopped green onions
1/2 cup horse radish sauce
1/2 c. sliced almonds
paprika

Beat cream cheese until smooth 1 to 2 minutes. Blend in remaining ingredients except almonds and paprika. Spread mixture in 9 inch pie plate. Top with almonds and sprinkle with paprika. Bake uncovered at 375 degrees for 20 minutes. Serve with assorted cracker or veggies. (Add a little Cajun spice for pep).

Guacaomole Dip

1 avacodo, mashed
1- 8 ounce pkg. cream cheese
2 tsp. freshly squeezed lemon juice
Dash worchestershire sauce
1/3 cup minced green onion
3/4 tsp. salt

Blend avacodo into cream cheese until smooth. Add other ingredients, blend well, cover and chill.

Beer Cheese Fondue- Aunt Marjorie

1 small clove garlic- halved
3/4 c beer
8 oz (2 c) process Swiss Cheese- shredded
4 oz (1 c) sharp natural Cheddar cheese- shredded
1 T all purpose flour
dash bottled hot pepper sauce

Rub inside of heavy pan with cut surface of garlic. Discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, till mixture is thickened and bubbly. (Do not allow mixture to become too hot). Stir in hot pepper sauce. Transfer to fondue pot, place over fondue burner. If mixture becomes too thick, stir in a small amount of warmed beer.

Jan's "World Famous" Clam Dip

1- 8oz Philadelphia Cream Cheese
1- 5 or 6 ounce can Minced clams
1 small onion, chopped coarse
1 T Worcestershire sauce
Drain clams

Moisten cream cheese as you mix with clam juice, adding a little at a time, not all at once as the mixture will get too soupy. Mixture should be fairly thick. Add clams, onions, Worcestershire sauce. Mix well. Serve with potato chips.


My own version of the above, because I am too sensitive to cut up onions, so I omit them. I add sour cream to mine, because I didn't realize I had this recipe, so I always thought sour cream was part of it! Oops. Onions are pretty good in it, but somebody else has to do the chopping, if they want them.

Crab Meat Dip

8 ounce cream cheese
1/4 cup onion
1 package crab meat or shrimp
1 tbsp. mayo
1 tbsp. butter (melted)

Mold or form and pour cocktail sauce over it. Serve with crackers.

Mexican Caviar (Jennifer's Dip)

2 cans black beans
2 cans Mexi corn
2 red onions
3 tomatoes
4 avocados
2 packages of dry Italian dressing mix
6 green onions
1/2 cup oil
1/2 cup white vinegar

Makes a lot. Usually 1/2 the recipe is enough.

Drain and rinse beans and corn. Chop onions, tomatoes, avocados into small bite size pieces. Mix together oil, vinegar and dressing and pour on top. Mix well. Serve with tortilla chips.

Sausage Balls

3 cups Bisquick
2 cups shredded Velveeta cheese
1 package Jimmy Dean Sausage-sage or hot

Combine-roll into balls
Cook at 375 for 8-10 minutes

Cheese Spread

1 jar Old English cheese spread (in a tiny glass jar)
8 oz. cream cheese
1/2-1 tsp. Garlic Garlic (Tastefully Simple)

Blend together and serve with crackers.

Vidalia Onion Spread

1 Cup Mayo
1 Cup Shredded Swiss Cheese
1 Cup Grated (I use shredded) Parmesan Cheese
2 Cups Chopped Vidalia Onion

Preheat oven to 325. Mix mayo, cheeses and onions until well-blended. Place in a shallow baking dish (pie dish). Bake for 30 minutes. Serve on crackers (wheat thins are great).

Jennifer's Mexican Salsa Dip

Mexican Salsa Dip

16oz. Jar of Salsa
24oz. sour cream
small red onion
medium green pepper
1c. fresh cilantro leaves,rinse and pat dry
2c. shredded cheddar cheese
15oz. can black beans

Mix together and chill.

Hot Wings Dip

Hot Wings Dip

1 8oz. cream cheese (softened)
1/2 c. blue cheese dressing
1/2 c. hot sauce
1 cup chicken (cooked and chopped)

Mix 1st 3 ingredients. Add chicken. Cook in greased 9 inch pie plate. Sprinkle cheese on top. 350 degrees for 30 minutes.

Service with nacho chips and celery.

Karen doubled recipe for crop. She doesn't say how much or what kind of cheese to sprinkle on top. You can call her. Call Jennifer for number.