Recipe: Spinach-parmesan dip

SPINACH-PARMESAN DIP
Makes 2 cups, serving 8.
• 1 tsp. olive oil
• 3 cloves garlic, chopped
• 1/4 tsp. salt
• 1 (10-oz.) pkg. fresh spinach
• 1/2 c. fresh basil leaves, loosely packed
• 1/3 c. block-style 1/3-less-fat cream cheese, softened
• Pepper, to taste
• 1/3 c. light sour cream
• 1/4 c. freshly grated Parmesan cheese
Directions Heat oil in a large skillet over medium high heat. Add garlic and sauté 1 minute. Add salt and spinach and sauté 3 minutes. At first, the spinach will seem to overflow in the skillet, but keep stirring. It reduces in volume as it wilts. Place spinach mixture in a colander and press until moisture is drained from spinach. Put spinach, basil, cream cheese and pepper in a food processor and process until smooth. Spoon spinach mixture into a medium bowl and add sour cream and Parmesan cheese. Cover and chill.
CRUNCHY CRAB DIP
Makes about 3 cups, serving 12.
Slightly adapted from a Cooking Light recipe
• 3/4 c. light sour cream
• 1/2 c. block-style 1/3-less-fat cream cheese, softened
• 1 c. finely chopped celery
• 1/4 c. minced fresh chives
• 1/4 c. reduced-calorie Thousand Island dressing
• 3/4 tsp. salt • 8 oz. fresh crabmeat
Directions Combine sour cream and cream cheese in a large bowl and stir with a whisk until smooth. Stir in celery, chives, dressing and salt. Gently fold in crabmeat.
TOMATO-FETA DIP
Makes about 2 cups, serving 8.
• 1 tsp. fresh lemon juice
• 1 tbsp. olive oil
• 1/4 tsp. red pepper flakes
• 2 cloves garlic, minced
• 1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, drained
• 4 oz. crumbled feta cheese
• Cooking spray
Directions Preheat oven to 350 degrees. Combine lemon juice, olive oil, red pepper flakes, garlic and tomatoes in a bowl. Sprinkle feta cheese evenly in a small shallow baking dish coated with cooking spray. Top with tomato mixture. Bake for 20 minutes. Serve with toasted bread slices.