Creamy Feta-Spinach Dip

Ingredients:

1  cup plain low-fat yogurt
3/4  cup  (3 ounces) crumbled feta cheese

1/4  cup  (2 ounces) 1/3-less-fat cream cheese, softened
1/4  cup  low-fat sour cream

1  garlic clove, crushed

1 1/2  cups  finely chopped spinach

1/8  teaspoon  black pepper

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into the bowl of a food processor or blender. Add the cheeses, sour cream, and garlic, and process until smooth, scraping sides of bowl once. Spoon yogurt mixture into a medium bowl, and stir in the spinach and pepper. Cover and chill.

Serving size = 1/4 cup
(2 PP)

Pico de Gallo

My sister-in-law, Tara makes really good Pico de Gallo. She can probably make it in her sleep but this is what she told me to do. I like to add a jalepeno pepper when I'm feeling spicy.

1/2-1 onion, chopped
1/2-1 green bell pepper, chopped
2-5 Roma tomatoes or 1-2 large tomatoes
garlic to taste
salt to taste
cilantro to taste
lime juice to taste

Chop and combine everything.

I've found it best to let it sit for a while in the fridge before serving. If you don't want it as juicy, de-seed the tomatoes.

Spinach-Artichoke Dip

Here is another delight from Cooking Light. It is so easy and you can assemble it well ahead of time.

Ingredients
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown.

Yield 5 1/2 cups (serving size: 1/4 cup dip) WW points = 2 points