Let's dream about what we would make for a celebration meal.

Here's a lower-fat version of a favorite, 113 calories per 1/4 cup, not including the dippers:

Spinach Artichoke Dip

2 (6-ounce) packages fresh baby spinach
1 tablespoon butter
1 (8-ounce) package 1/3-less-fat cream cheese
1 garlic clove, chopped
1 teaspoon Tabasco sauce (or less)
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup light sour cream
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided

In a large microwave-safe bowl, microwave spinach on HIGH 3 minutes, or until wilted. Drain spinach well, pressing between paper towels, then chop.

Preheat oven to 350 degrees F.

In a nonstick skillet, melt butter over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.

Transfer mixture to a 1-quart shallow baking dish. Sprinkle with remaining mozzarella cheese.

Bake 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.

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Fast Guacamole
Makes 1 1/2 cups.
2 ripe avocados, pitted and peeled
1 tablespoon lime juice (or lemon juice)
2 tablespoons medium salsa
1/4 teaspoon garlic powder
1/4 teaspoon salt

Combine all ingredients in a large bowl. Use a fork or potato masher to blend well. Serve immediately.


Six Layer Dip

1 (16-ounce) can refried beans
1 cup prepared guacamole
1 (16-ounce) container sour cream
1/2 tsp ground cumin
1/2 tsp chili powder
2 cups (8 ounces) shredded Mexican cheese blend
1 medium-sized ripe tomato, chopped
4 scallions (green onions), thinly sliced
Finely chopped lettuce

Spread refried beans over a 12-inch round serving platter then spread guacamole over beans.

In a medium bowl, combine sour cream and spices; mix well then spread over guacamole. Sprinkle with cheese then the tomato, followed by the scallions and lettuce. Serve immediately, or cover and chill until ready to serve.

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This next one might be really good. Or it might be just odd. It comes from the Van de Camp pork and beans label, so that gives you a little warning.

Pork and Beans Hot Dip

1 can (21 ounce) pork and beans
1 cup cottage cheese
1 package (1 1/2 ounce) chili seasoning mix
1/2 cup catsup
1 cup grated American cheese
Corn chips

In a blender, puree pork and beans until smooth. Pour into a saucepan. Puree the cottage cheese until smooth and add to the pork and beans. Add the remaining ingredients, and cook, stirring over low heat until the cheese is melted. Pour into a chafing dish, and serve with corn chips.

Some of these recipes are based on ones from the MrFood.com website.