1 package (8 ounces) reduced-fat cream cheese ¼ cup mayonnaise 2 tablespoons fat-free milk 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped 5 ounces frozen chopped spinach, thawed and squeezed dry 8 tablespoons grated parmesan cheese, divided ½ cup chopped broccoli, thawed 1 garlic clove, minced ½ teaspoon dried basil ¼ teaspoon…

½ lb. ground beef½ cup shredded cheddar cheese1/8 tsp. garlic salt½ cup Velveeta cheese, cubed1 tbsp. taco seasoning1 (8-oz) can tomato sauce2 dashes Tabasco sauce Break apart the ground beef in a ½ quart glass casserole dish and microwave uncovered for 4-5 minutes, stirring after 2 minutes to break apart the meat. Drain the grease…

1 c. sour cream1 box frozen spinach1 package dry vegetable soup mix1 c. mayonnaise1 can water chestnuts, drained and chopped1 tbsp. dry minced onion Cook the spinach in the microwave as directed on the package. Mix the remaining ingredients in a small bowl and place in the refrigerator. Place the spinach in a colander and…

1 (15-oz.) can spicy chili beans, undrained 1 (15-oz.) can black beans, drained, rinsed ½ cup picante sauce 1 (8-oz.) jar jalapeno-flavored pasteurized process cheese spread 2 tablespoons chopped fresh cilantro In a medium saucepan, combine chili beans and black beans; mash about half of the beans with a fork.  Stir in picante sauce and…

2 cups low-fat small curd cottage cheese 1 teaspoon salt-free lemon pepper seasoning 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes ¼ cup finely chopped red bell pepper ¼ cup finely chopped carrots In a medium bowl, combine all ingredients; mix well.  Serve immediately or refrigerate several hours to blend flavors.

1 (8-oz.) container nonfat sour cream ¼ cup reduced-fat mayonnaise 2 teaspoons dried dill weed 1 teaspoon instant minced onion 1 teaspoon dried parsley flakes In a small bowl, combine all ingredients; blend well.  Serve immediately or refrigerate several hours to blend flavors.