Creamy Crab Dip

11 oz cream cheese, softened
1 small onion, finely chopped
4 Tbsp mayonnaise
1 16 oz can Phillip's crabmeat, drained and flaked
1/2 tsp garlic salt
1 Tbsp Old Bay seasoning, plus extra for dusting the top of the dip
1/2 tsp fresh squeezed lemon juice
1/4 C shredded parmesan cheese
1 (1 pound) loaf Italian bread

Preheat oven to 350 degrees F.

In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, Old Bay, and lemon juice. Fold in parmesan cheese. Spread mixture into a 1 quart baking dish. Sprinkle Old Bay over top of dip.

Bake for 20 minutes in the preheated oven. While the dip is baking, slice bread and toast. Serve dip while still hot.

Note: *I used light cream cheese and mayonnaise, measurements may need to be adjusted if using full fat versions of these ingredients.

** Consider adding Dry Cooking Sherry and Worcestershire Sauce for extra flavor.

Mediterranean Inspired Spread

This one of my favorite spreads. It is so versitile that it can each be paired with a variety of meats, pastas, sandwiches, etc.

Tip: If you used oil packed veggies, I recommend cutting the amount of olive oil listed in the recipe.

Roasted Red Pepper & Artichoke Tapenade

1 7-oz jar roasted red pepper, drained and coarsley chopped
1 6-oz jar marinated artichoke hearts, drained and chopped
1/2 C minced fresh parsley
1/2 C freshly grated Parmesan (I have omitted this for a lower fat version & it's still delish)
1/3 C olive oil (see tip above)
1/4 C drained & coarsley chopped green olives, or 1/4 C drained capers
4 garlic cloves, chopped
1 Tbsp fresh lemon juice

Combine all ingredients in food processor, using on/off until well blended & finely chopped. Season with salt & pepper to taste.

This tapenade is wonderful on lightly seasoned & grilled chicken or fish, as a dip with pita chips and a spread for sandwiches.

Hummus

These are my two favorite hummus dips. I especially like them because they are made without Tahini, which do not really care for. Both recipes are quick, easy and crowd pleasing. The red pepper hummus is my go-to when I need a last minute party dish.

Sicilian Chickpea Spread (AKA Red Pepper Hummus)
1/3 cup toasted pine nuts
1 15-oz can of chickpeas, drained
1 jar of roasted red peppers
1 clove of garlic
1/4 cup olive oil
2 Tbsp lemon juice
1/3 cup fresh basil leaves (I substitute 1-2 Tbsp basil paste)
1/4 tsp salt
pinch of black pepper

Place all ingredients in the bowl of a food processor and whirl for 2-3 minutes, until light and creamy.

This dip is great served with crackers, on toast, or tossed with pasta and sauteed veggies.

Recipe courtesy of Moosewood Restaurant Simple Suppers

Edamame Hummus
1 cup frozen edamame, pod removed
Juice of half a lemon
1 garlic clove, chopped
1 Tbsp olive oil
1/4 cup water
Toasted sesame seeds to taste

If using uncooked edamame, place the edamame in a steamer rack over boiling water. Steam edamame for 8-10 minutes. Remove from heat and let cool. If using precooked edamame thaw them before doing the next steps. Combine edamame, lemon juice, garlic, oil and a sprinkle of salt in a blender or food processor and pulse several minutes, scraping down the sides of the bowl with a spatula occasionally. Add the water to help bring it to a smoother consistency as needed — adding more or less. Taste for seasoning.

This is great to serve with wanton wrapper chips (cut wrapers into triangles, spray with cooking spray and bake until crispy), pretzle rods, crackers, etc.

Recipe courtsey of Not Eating Out in NY

Avocados...more than just guacamole

Don't get me wrong, I love guacamole (even posted my recipe below, which is the best I've had - not that I'm biased!), but sometimes an avocado is worth more than a tasty dip. Thus, I set out on a trek to find alternate uses for this creamy fruit, and was pleasantly surprised by what I came across.

If these recipes don't strike your fancy check out the California Avocado Commission for additional recipes. Also, Women's Health Magazine has a great article on the best fitness foods for women and guess what's number one on the list....avocado!

Grilled Chicken with Avocado Corn Salsa

Salsa:
1 ear corn, roasted (or 2 cups canned)
1 large avocado, diced
1/4 cup minced red onion
1/4 cup minced red or orange bell pepper
1/2 teaspoon minced garlic
2 dashes hot pepper sauce
1 teaspoon ground cumin
1/4 teaspoon chili powder
3 tablespoons fresh chopped cilantro
1 tablespoon lime juice

Cut the kernels off the cob and mix together with all the remaining ingredients. Keep covered and refrigerated. I put the avocado pit in the salsa to keep it from turning brown.

Chicken:
4 boneless chicken breasts
1 cup lemon juice
Olive oil as needed
Salt and pepper

Preheat grill or a grill pan.
Season chicken with olive oil, salt and pepper. Brush with lemon juice. Grill 10 to 15 minutes total on a hot grill, turning 3 times. Top with Avocado Corn Salsa.

I served this with steamed white rice and black beans with some fresh cilantro mixed in.

Recipe courtsey of Food Network.

Guacamole
3 ripe Avocados, peeled & pitted
1 medium sweet onion, finely chopped
1 medium tomato, seeded & finely chopped
1 Tbsp lemon juice
1 tsp salt
1/2 tsp pepper
Garlic salt to taste

Mash avocado, add onions, lemon juice, salt and pepper. Beat until creamy. Gently fold in tomato. Add garlic salt to taste. Cover and refrigerate until served.