CREAMY SPINACH DIP

(You can substitute low-fat or non-fat cheese and yogurt)

• 1 small shallot, peeled, cut into quarters

• 1 5-oz can water chestnuts, rinsed

• 1/2 c cream cheese

• 1/2 c cottage cheese

• 1/4 c plain yogurt

• 1 Tbsp lemon juice

• 1/2 tsp salt

• Freshly ground pepper to taste

• 6 oz. baby spinach

• 2 Tbsp chopped fresh chives

• Parsley sprigs for garnish

Place shallot and water chestnuts in a food processor and chop to a coarsely grind. Add the cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and blend until combined. Lastly, add the spinach and chives and blend fully. Top with parsley. Serve with crackers, crudités, or large croutons. Makes about 2-3 cups.

NOTE: You can make this a quick meal by serving cold hard-boiled eggs with the crackers and/or vegetables. Cut eggs into quarters and spear with toothpicks for dipping.

TIP: You can refrigerate, covered, for up to 3 days. Stir before serving.

SHELLFISH DIP

(A tangy burst of taste on the tongue)

• 1 c ketchup

• 2 c chili sauce (red)

• 1/2 c lemon juice

• 1 Tbsp Worcestershire sauce

• 5 1/2 Tbsp grated horseradish
     (or 3 Tbls jarred horseradish -- or to taste)

• 1 Tbsp minced onion

• 1 c finely chopped celery stalks

Mix all ingredients together in a large bowl. Refrigerate at least 2 hours. Stir and serve chilled with shrimp, crab, oysters. Great with cut-up leftover seafood, such as scallops, tuna steak. Also a good spread on a fish sandwich.

NOTE: This recipe makes 4 3/4 cups and any excess will keep well several days in refrigerator. Or, cut amount of each ingredient in half to make 2-3 cups.

FAST AND FANCY TACO DIP

(Simple ingredients but the layers highlight each flavor)

• 1 can refried beans

• 1 jar taco sauce (hot or medium, your choice)

• 1/2 c chopped scallions

• 1/2 c chopped fresh tomatoes
      (or canned, chopped tomatoes, drained)

• 8 -16 oz sour cream, enough to cover dish

• 1/2 to 1 C shredded cheddar or Jack cheese

• Black olives, chopped or sliced, for garnish

• Taco or tostito chips

In a 10 inch pie plate, spread the beans on the bottom, then layer each ingredient in the order given, except the chips, which will go on a separate plate or dish. Store leftovers, covered, in the refrigerator.

NOTE: If you have sufficient leftovers, combine the layers, load mix into taco shells on top of chopped lettuce. Top with browned hamburger and you've got tacos for a satisfying meal. Serve with sour cream, taco sauce.