Spinach and Artichoke Dip

Ingredients:
Yields 6-8 servings

1 lb bag frozen spinach, thawed out and liquid drained (You can use less if you like)
1 cup light Greek yogurt (sour cream will also work)
1/2 cup Parmesan cheese (you can also use Romano cheese)
1 cup light mozzarella cheese, shredded ( I put more)
8 oz reduced fat cream cheese
4 garlic cloves, minced
1 14 oz can artichoke hearts, drained and chopped

Preheat oven to 350F.

In a bowl mix spinach, sour cream, Parmesan, half the mozzarella, cream cheese and garlic.

Mix in artichokes. Place mixture on a oven proof dish and top with remaining mozzarella. Bake until bubbly for about 20-30 minutes.

Nutrition facts calculated based on the recipe giving 6 servings 




http://eatgood4life.blogspot.com/2010/11/spinach-and-artichoke-dip.html

Parmesan Yogurt Dip for Veggies

Ingredients

• 1 cup fat-free plain yogurt
• 1/4 cup grated Parmesan cheese
• 1/4 cup reduced-fat sour cream
• 3 tablespoons minced fresh parsley
• 1 green onion, thinly sliced
• 1 teaspoon prepared mustard
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Assorted vegetables

Directions

• In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables. Yield: 1-1/4 cups.

Nutritional Analysis: One serving (2 tablespoons dip, calculated without vegetables) equals 30 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 120 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch.

Tzatziki (Yogurt Dip) Recipe

This is the Tzatziki Dip that I just made!
I have it in the fridge...gonna put it on my Salmon for dinner! YUMMM!

Tzatziki (yogurt dip)

Tzatziki is a Greek and Turkish appetizer, also used as a sauce or dip. This recipe is perfect with Mediterranean dishes or anything else on a hot summer's day.

Ingredients

1 medium Cucumber, finely sliced
½ cup finely chopped fresh dill weed
1 clove garlic, diced
2 Tbsp onion, diced
½-¾ tsp salt
¼ tsp freshly ground white pepper
6oz. plain, nonfat yogurt



Directions
Combine ingredients, serve, and enjoy.
Keeps for several days, although some separation may occur--just mix again!

Number of Servings: 6

Nutritional Info

* Servings Per Recipe: 6
* Amount Per Serving
* Calories: 20.0

* Total Fat: 0.1 g
* Cholesterol: 0.8 mg
* Sodium: 323.6 mg
* Total Carbs: 3.3 g
* Dietary Fiber: 0.3 g
* Protein: 1.8 g

Best Veggie Dip EVER

I just dipped my cucumbers into this! OH MY!
I used half yogurt, half salsa and sprinkled in some Barbeque Spice or Cayenne Pepper.
I use this on my salads too!