1 (8 ounces) block cream cheese, softened
1 cup mayonnaise
1 (14 ounces) can artichoke hearts, drained and chopped
2 green onions, sliced thin
1/2 cup grated Parmesan
1 cup shredded mozzarella
Dash Worcestershire sauce
Salt and pepper

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth.

Add remaining ingredients and stir together until combined.

Transfer the dip to a pie plate, a shallow gratin dish, or two 5-1/2″ wide bowls.

Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling.

Serve hot with crackers, tortilla chips, or veggies.

Yield: 4 – 6 servings

8 ounces softened low fat cream cheese
1/4 cup Splenda
3 teaspoons vanilla extract
1/4 cup diced pecans

Mix all ingredients except pecans until well combined.

Stir in pecans.

Refrigerate until ready to serve.

Serving Size: about 2 tablespoons
Serves: 10
Prep Time: 10 minutes

Complements fruit or crackers.

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

In a medium bowl, beat together cream cheese and butter until smooth.

Mix in confectioners’ sugar, brown sugar, and vanilla.

Stir in chocolate chips.

Cover, and chill in the refrigerator for 2 hours.

Shape chilled cream cheese mixture into a ball.

Wrap with plastic, and chill in the refrigerator for 1 hour.

Roll the cheese ball in finely chopped pecans before serving.

Serve with graham crackers or chocolate wafers.

3 medium zucchini sliced into 3″ x 1/2″ sticks
1 large egg white
1/3 cup Panko Bread Crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
Cooking spray

Preheat oven to 425 degrees and spray cookie sheet with cooking spray; set aside.

In a small bowl, beat egg white with salt and pepper to taste.

In a ziploc bag combine breadcrumbs, garlic powder, and cheese. Shake well.

Dip zucchini sticks into the egg white and then into the bread crumb and cheese mixture, a few at a time, and shake to coat.

Spread on cookie sheet.

Spray more cooking spray on top.

Bake 20-25 minutes until golden brown.

Takes great served with marinara sauce, but be sure to add the additional PointsPlus.

3 PointsPlus

2 10-ounce frozen spinach thawed and squeezed dried
1 8-ounce package cream cheese, softened
1/2 cup mayonnaise
1 14-ounce can artichokes hearts, drained and coarsely chopped
1/2 cup grated parmesan cheese
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 glove garlic, minced
1/3 cup crushed Pepperidge Farm herb stuffing
1/2 cup chopped pecans

Preheat oven to 400 degrees

Combine cream cheese and mayonnaise in large bowl; add spinach, artichokes, parmesan cheese, onion, garlic and salt and pepper.

Place in 2-quart baking dish

Combine stuffing and pecans and sprinkle over dip

Bake for 20-25 minutes or until lightly browned on top

Great for parties or anytime!

1 TBS Worcestershire sauce
1 TBS Soy sauce
1/2 cup Mayo
8 oz Cream Cheese (softened)
1 can chicken breast (drained)
Optional: Chopped onions

1. Whisk together mayo, Worcestershire sauce, and soy sauce.
2. Mix in softened cream cheese.
3. Open and drain chicken.
4. Flake into cream cheese mixture and mix well.
5. Chill.
6. Serve with Fritos Scoops.

Servings: 10 | Prep Time: 10 minutes

1 can tuna
1/2 cup grated or chunk cheese
Small amount of chopped onion
1/2 cup milk
1 Tablespoon butter
Flour

Make biscuit dough or Bisquick or use individual refrigerated biscuits.

Put milk in saucepan and heat.

Put soft butter in dish and add flour to make paste.

Add paste to milk.

When thickened, add tuna, onion, and cheese.

Mix well until cheese is melted.

Spoon onto rolled out dough.

Roll up and bake until brown.

Easy way: Use individual biscuits, roll flat, and put spoon of tuna filling in center. Close and seal like a turnover.

Bake in 375 degrees oven.

3 cups thinly sliced zucchini
1 cup Bisquick mix
1/2 cup chopped onion
1/2 cup Parmesan cheese
1 clove garlic, crushed
4 eggs
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 cup vegetable oil

Grease 9 x 12-inch pan well and spread mixture into pan.

Bake at 350 degrees for 30 minutes.

Cut in desired-size pieces.