Using reduced-fat or fat-free plain yogurt is a great way to reduce the fat in creamy dressings (including mayo) and dips. Start with a 2 to 1 ratio: 2 parts dressing or dip to 1 part yogurt. If desired, over time, increase yogurt / decrease dressing to tolerable taste.

DIP RECIPES

BAKED ARTICHOKE DIP
2 14-oz. cans artichoke hearts, drained / chopped
3/4 cup grated Parmesan cheese
3/4 cup fat-free or “lite” mayonnaise (or 1/2 cup mayo and 1/4 cup FF yogurt)
1 tablespoon fresh lemon juice
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
Pita bread or crackers, for serving

In a large bowl, combine the chopped artichoke hearts, Parmesan cheese, mayonnaise, lemon juice, garlic salt, and pepper. Spoon the mixture into a baking dish suitable for serving. Bake at 375 degrees for about 20 minutes, or until the top is golden brown. Serve warm with sliced pita bread or whole-wheat crackers. Serves 8

Hummus
1 can chick peas, drained
1 small onion, chopped
1 clove garlic, minced
1/2 cup tomato sauce
Juice of one lemon
1 teaspoon ground cumin
Pinch cayenne
2 tablespoons chopped fresh cilantro (optional)
Black pepper to taste

Puree all ingredients in a blender. Serve as a dip for raw vegetables.
Yields about 2 cups.

SHRIMP DIP
8 ounces cream cheese
½ cup sour cream
1/4 cup mayonnaise
12 ounces shrimp, cooked, rinsed & drained (optional)

Mix together and layer in dish. Add a layer of seafood sauce and then add:
2 cups mozzarella cheese, shredded
Sprinkle 1 green pepper, diced
3 chopped green onions
2-3 diced tomatoes
Add tomatoes just before serving.
Serve with raw veggies, crackers or taco chips.