» By: Audrey Okaneko

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.

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
¼ 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.