Dips make wonderful appetizers. They are also wonderful snacks instead of cookies or chips. My kids have always loved these dips and I smile knowing they are getting just a little bit of vegetables into their bodies. We also bring these dips to potlucks and they are finished every single time.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Broccoli Dip

Ingredients:

10 oz package of frozen broccoli in cheese sauce (cook according to package directions)
4 tablespoons plain yogurt
2 tablespoons grated parmesan cheese
2 tablespoons lemon juice
1 teaspoon minced onion
1/4 teaspoon salt
dash of curry powder

Directions:

Combine all ingredients in blender and blend until smooth. Chill overnight.

Spinach Dip

Ingredients:

10 oz. package of frozen spinach thawed and drained.
1 cup sour cream (I use low fat)
1 cup mayonnaise (I use low fat)
1 package dry vegetable soup mix

Directions:

Mix all ingredients together and chill overnight. If you like water chestnuts, try adding chopped water chestnuts to the recipe.

Artichoke Dip

Ingredients:

1 can of unmarinated artichoke hearts, chopped and drained
1 cup mayonnaise (I use light)
1 can (4 oz) of diced green chiles
1 cup grated parmesan cheese

Directions:

Mix all ingredients and bake for 20 minutes at 350 degrees. Serve warm.

All of these dips can be served with crackers or bread.

Audrey Okaneko is mom to two girls, all of whom love to cook and entertain. She can be reached at audreyoka@cox.net or visited at http://www.scrapping-made-simple.com

Article Source: EzineArticles.com

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