Low Fat Dip for Veggies

Make this guilt-free, low-fat dip and enjoy with a variety of vegetables. A good way to get kids to eat raw veggies!

Ingredients:
1 teaspoon salt
3/4 cup cucumber, peeled and diced small
4 ounces low-fat cream cheese, softened
4 ounces fat-free sour cream
1 clove garlic, minced
1/4 small onion, diced small
1 tablespoon chives
pepper to taste

Directions:
30 minutes before preparing dip, lay the diced cucumbers on paper towels and sprinkle with the salt to draw out excess liquid.
In a mixing bowl, add all ingredients and stir until well combined and smooth.
Refrigerate one hour before serving.
Serve with assorted veggies

Hot Artichoke Dip

This dip is really cheesey, and I mean that in a good way:) I enjoy how the taste of the Parmesan cheese stands out in this dip, but you can cut the Parmesan to 1/2 cup if you wish. Ingredients: 1 (8 ounce) package cream cheese, softened 1 cup mayonnaise 1 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 1 (14 ounce) can artichoke hearts, drained and chopped 1 teaspoon liquid red pepper 1 teaspoon onion powder dash salt and pepper Directions: Preheat oven to 350 degrees F. In a large mixing bowl using electric mixer, beat cream cheese with mayonnaise until smooth. Add remaining ingredient and stir by hand until well combined. Put the dip into shallow casserole dish or pie plate. Bake for 30 to 40 minutes - until dip is bubbly and the top is a golden brown. Best served hot out of the oven. Scoop hot artichoke dip with crackers, pieces of pita bread or tortilla chips.