PESTO DIP

1 (3 1/2 OUNCE) PESTO JAR
1 CUP PLAIN NONFAT YOGURT
1/3 CUP CHOPPED DRIED TOMATOES


COMBINE ALL INGREDIENTS AND MIX UNTIL BLENDED.


COVER AND CHILL.


SERVE WITH ASSORTED RAW VEGETABLES.


MAKES 1 1/3 CUPS.

FLORENTINE ARTICHOKE DIP

1 (10-OZ) PKG FROZEN CHOPPED SPINACH, THAWED/DRAINED
2 (6-OZ) JARS ARTICHOKE HEARTS, DRAINED/CHOPPED
3 CLOVES GARLIC, MINCED
1 1/2 (8-OZ) PACKAGES CREAM CHEESE, SOFTENED
1 CUP PARMESAN CHEESE, GRATED
1/2 CUP MAYONNAISE
2 TABLESPOONS LEMON JUICE


1 1/2 CUPS FINE, DRIED BREADCRUMBS


PREHEAT OVEN TO 375.


COMBINE FIRST 7 INGREDIENTS, STIRRING WELL.  


SPOON INTO A LIGHTLY GREASED 11X8X2 INCH BAKING DISH;  SPRINKLE WITH BREADCRUMBS.


BAKE FOR 25 MINUTES.


SERVE WITH ASSORTED CRACKERS.


MAKES 4 CUPS.

GUACAMOLE CHUNK

THIS FRESH, HEALTHY AND DELICIOUS GUACAMOLE IS BEST SERVED WITH BAKED TORTILLA CHIPS.  WOULD BE WONDERFUL WITH TACOS, TOSTADAS, OR ANY SOUTHWESTERN DISH.

2 MEDIUM TOMATOES, SEEDED AND FINELY CHOPPED
1/4 CUP RED ONION, FINELY CHOPPED
1 GARLIC CLOVE, MINCED
2 TABLESPOONS LIME JUICE
1 TABLESPOON OLIVE OIL
SALT


2 RIPE AVOCADOS, SEEDED, PEELED, AND COARSELY MASHED


3/4 OF ONE JALAPENO, DICED (OPTIONAL FOR HEAT)


BAKED TORTILLA CHIPS

IN A BOWL COMBINE FIRST 5 INGREDIENTS AND SALT TO TASTE.


STIR IN AVOCADOS. 


COVER THE SURFACE WITH PLASTIC WRAP.


CHILL FOR UP TO 1 HOUR.  


SERVE WITH BAKED TORTILLA CHIPS.


MAKES 2 CUPS.