Creamy Mexican Dip

1 c. plain fat-free Greek yogurt (doesn't have to be fat-free)
1/2 c. salsa
3/4 c. avocado, diced (set aside some for garnish)
2/3 c. fresh cilantro, chopped (set some aside for garnish)
1 med. red onion, chopped (set some aside for garnish)
1/2 tsp. cumin
1 tsp. salt

In a medium bowl, blend together yogurt and salsa. Stir in remaining ingredients except garnishes. Cover and refrigerate up to 1 day. When ready to serve, garnish with some chopped avocado, cilantro and red onion.

(1 WW point per 1/4 c. serving)

Wild Mushroom and Artichoke Dip

1 tsp. olive oil
2 c. sliced shiitake mushroom caps (about 4 oz.)
6 oz. pkg. pre-sliced Portobello mushrooms, chopped
1/2 c. light mayonnaise
1/4 c. finely chopped celery
1/4 c. finely chopped onion
1/4 c. thinly sliced green onions
2 tbsp. chopped fresh parsley
1 tsp. garlic powder
1 tsp. black pepper
3/4 tsp. salt
Dash of cayenne pepper
14 oz. can artichoke hearts, drained and coarsely chopped
2 (8 oz.) pkg. fat-free cream cheese
Sliced baguette

Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Combine mushrooms and remaining ingredients, stirring until well-blended. Spoon mixture into prepared dish. Bake for 30 minutes or until thoroughly heated.

Serve hot with sliced baguette. Makes 5 c. Leftovers are great on a toasted bagel!

Pepperoni Dip

8 oz. pkg. cream cheese, softened
1/2 c. sour cream
1/8 tsp. garlic powder
1/4 tsp. dried oregano
1 c. pizza sauce
1/2 c. pepperoni, diced
1/4 c. chopped onions
1/4 c. chopped green bell pepper
1 c. shredded mozzarella cheese

Preheat oven to 350°F. In a small bowl, combine cream cheese, sour cream, garlic powder, and oregano. Spread cream cheese mixture into a 9-inch pie plate. Spread pizza sauce evenly over cream cheese mixture. Arrange the pepperoni, onion, and green bell pepper over the sauce. Bake 10 minutes. Remove from oven and sprinkle cheese on top. Return to oven and bake until cheese is melted and bubbly. Serve with pita or tortilla chips. Makes 8 servings.

Sun-Dried Tomato Dip

1/4 c. sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 oz. cream cheese, at room temperature
1/2 c. sour cream
1/2 c. good mayonnaise
10 dashes hot red pepper sauce
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Puree tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt, and pepper in food processor fitted with metal blade. Add scallions and pulse twice. Serve at room temperature.

Hot Broccoli Dip

1 c. fresh broccoli florets, chopped (about 6 oz.)
2 tbsp. chopped onion
2 tbsp. chopped red bell pepper
1 oz. (1/4 c.) grated parmesan cheese
1 garlic clove, pressed
1 c. (4 oz.) shredded cheddar cheese
1/2 c. fat-free sour cream
1/2 c. fat-free mayonnaise
1/8 tsp. ground black pepper

Preheat oven to 375°F. Place broccoli, onion, and bell pepper in mixing bowl. Reserve 2 tbsp. parmesan cheese and add the rest plus remaining ingredients to vegetables and mix well. Spoon into small baking dish and bake 20 to 25 minutes or until heated through. Sprinkle remaining parmesan cheese over the top and serve with crackers, French bread, or pita chips. Makes 2 cups (about 16 servings).

Black and White Bean Dip

1 can black beans
1 can white beans
1 can corn
7 oz. salsa verde
2 c. shredded colby-jack cheese
4 to 6 Roma tomatoes, chopped
Garlic salt to taste
Avocado (optional)

Preheat oven to 350°F. Rinse and drain both cans of beans. Drain can of corn. Squeeze liquid out of tomatoes before chopping so dip does not turn runny. Put all ingredients except avocado in a bowl and mix together. Spray a shallow baking dish with nonstick cooking spray before spooning in the bean mixture. Sprinkle a little cheese on top. Bake for 20 minutes until cheese is melted and dip is heated through. Remove from oven and top with diced avocado. Serve with tortilla chips.

Hot Bacon & Swiss Dip With Pita Crisps

Dip:
1 (8 oz.) pkg. cream cheese
1/2 c. Miracle Whip salad dressing
4 oz. Swiss cheese, shredded
2 tbsp. sliced green onion
8 slices bacon, crisply cooked, crumbled
1/2 c. buttery crackers, crushed

Microwave cream cheese on 50% power for 30 seconds. Mix in salad dressing, Swiss cheese, and onions until well-blended. Spoon into a 2 1/2-c. casserole. Microwave on high for 4 minutes or until thoroughly heated. Sprinkle with bacon and cracker crumbs.

Pita Crisps:
2 whole wheat pita bread rounds
3 tbsp. margarine
1/4 c. sesame seeds, toasted

Cut each pita into eighths. Split each triangle in half along outside seam. Spread rough side of each triangle with margarine. Sprinkle with sesame seeds. Place triangles on cookie sheet. Bake at 375°F for 8 to 10 minutes or until crisp. Serve with hot dip.