Okay, I realize I should have been posting recipes for party food before tonight. A little late to be running out to the store, but if you get bored waiting for midnight maybe the idea of whipping up a tantalizing snack in the kitchen is just the thing.

But oh, I might have an ace up my sleeve. The Super Bowl is coming. I could be planning a Super Bowl Recipe Countdown. Not entirely likely, but possible.

Here are some recipes for hot artichoke dip.

Lighter Hot Artichoke Dip

2 (14 oz.) cans artichoke hearts, drained
8 oz. light cream cheese, softened
1 cup plain low fat yogurt
2 medium cloves garlic, crushed
1 4 oz. can chopped green chilies, drained
2 tablespoons Parmesan cheese
3/4 teaspoon Tabasco sauce

Chop the artichokes, combine cream cheese, yogurt, garlic, chiles, Parmesan and Tabasco in a food processor; process until blended. Add the artichokes and process just to mix. Transfer to a small baking dish or 8 inch pie plate, and bake in a 325 degree oven 25 minutes. Serve warm with pita chips. You can make your own chips by cutting pita breads in 1/8s and baking on a cookie sheet at 350 degrees until starting to turn golden brown. They should crisp up as they cool.

Hot Artichoke Dip with Garlic

1 (14-oz.) can artichoke hearts, drained
1/4 cup grated Parmesan cheese
Minced garlic to taste (the more the better)
3 oz. cream cheese
Mixed spices to taste: salt, pepper, oregano, parsley

Drain artichoke hearts and dice into small pieces. Combine all ingredients in food processor or blender until will blended. Spoon into pie plate and bake for 20 to 25 minutes or until lightly browned. Serve warm with tortilla chips or as garlic bread spread.

For Spinach Artichoke Dip: Stir 1 package (10 oz.) chopped spinach (thawed, drained) into artichoke mixture; bake as directed.

Make you own lower-fat tortilla chips by cutting tortillas, either corn or flour, into 1/8s and baking on a cookie sheet at 350 degrees until starting to turn golden. They will crisp up as they cool. You could also use thin slices from those skinny baguettes.

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Here's another lower calorie version. It uses bread as a filler instead of cheese.

Hot Artichoke Spread

1 (13.5 ounce) can artichoke hearts, packed in brine
3 slices light Italian or other white bread
4 tablespoons reserved brine from artichokes
1/4 cup mayonnaise (fat-free/low cholesterol)
1/4 cup Parmesan cheese (finely grated/firmly packed)
Nonstick spray

Preheat oven to 350 degrees. Lightly spray a 1 1/2 cup baking dish. Combine bread, artichokes, brine, mayonnaise, and cheese in food processor. Puree about 1 minute to make a smooth paste. Spoon into the dish. Bake 20 to 25 minutes. Allow to rest 10 minutes before serving. Serve with low fat crackers and crudités (carrot sticks, etc.) or those above-mentioned pitas or tortillas.

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Okay, I debated about sharing this one because it's elaborate, but it sounds really good, and you know how I enjoy reading a good recipe and thinking about making it. I think it's one of those recipes that sounds like a lot of work but once you've made it the first time, you'll know the way.

Spinach, Artichoke, and Crabmeat Dip Served in Italian Bread

2 Italian breads (12 to 13 inches in length and 3 to 4 inches wide)
Two 10-ounce packages fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
6 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup 1/2-inch cubes rindless Brie cheese
1 cup grated Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
One 6 1/2-ounce jar marinated artichoke hearts, drained and chopped
4 strips bacon, fried crisp, drained and cut into 1/2 inch pieces
8 ounces fresh lump crabmeat, picked over for shells and cartilage

Preheat the oven to 350° F. Using a serrated knife, cut the bread in half lengthwise. Hollow out the center from the bottom half of the bread, leaving a 1-inch shell. Discard the center portion. Place the bread shell and top on a large baking sheet and set aside.

Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh in a large bowl of ice water. Squeeze to remove all excess water and chop. Set aside.

In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to form a light roux, 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 3 to 4 minutes.

Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and bacon and stir well. Fold in the crabmeat, being careful not to break up the lumps. Pour into the prepared bread shell and replace the top. Wrap tightly in aluminum foil and bake until hot, about 25 minutes.

Remove from the oven, carefully unwrap, and let sit for 5 minutes. Place on a cutting board or large platter and cut crosswise into thick slices. Serve hot.