1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the cream cheese, mayonnaise, sour cream, garlic and black pepper.
3. Mix in the onion, 1/2 cup Parmesan, artichoke hearts and spinach until well combined.
4. Spread the dip mixture into an 8 inch square baking dish.
5. Sprinkle the remaining 2 tablespoons of Parmesan over the top of the dip and bake for 20-25 minutes, or until the dip is hot. Serve warm.

Calories 100
Carbohydrate 5g (Sugars 2g)
Total Fat 6g (Saturated Fat 2.5g)
Protein 5g
Fiber 1g
Cholesterol 10mg
Sodium 290mg

Diabetic Exchanges: 1 Vegetable, 1 Lean Meat, 1 Fat
Carbohydrate Choices: ½
Weight Watcher Point Comparison: 2

When it comes to hot dip recipes, hot artichoke dip is king. A perennial favorite at both restaurants and holiday parties, there’s plenty to love about a dip that’s so rich and creamy. Unfortunately, hot artichoke dip also tops the lists of dips not to eat if you are concerned about your health. This recipe, creamy as ever and rich in taste only, solves the dilemma. Place it in the oven just before your guests arrive and serve warm.

Serving size is ¼ cup.

You can also try this: To make Hot Artichoke Crab Dip, substitute 1 cup lump crab meat for spinach (decreases carbohydrate content by 1.5 grams and increases protein content by 1.5 grams).

1. Whisk all ingredients together in a medium bowl. Refrigerate until cold.

Calories 35
Fat 2.5g (1g saturated)
Carbohydrate 2g
Fiber 0g
Protein 1g
Sodium 50mg

Diabetic exchange = ½ Fat
WW point comparison = 1 points

1. Whisk first 5 ingredients together in a small bowl.
2. Whisk in olive oil 1 tablespoon at a time to incorporate thoroughly.
3. Whisk in mustard. Add pepper to taste.

Calories 75
Fat 7g (1g saturated)
Carbohydrate 2g
Fiber 0g
Protein 0g
Sodium 0mg

Diabetic exchange = 1½ Fat
WW point comparison = 2 points

1. Mash avocados and add the rest of the ingredients. Use baked tortilla chips to dip.

Carbohydrate 6g
Protein 0g
Fat 5g

1. Poke holes into peeled eggplant and microwave or bake until it collapses. Dice an onion, tomato, and pepper. Chop eggplant and add onion, tomato and pepper, along with garlic, olive oil or olives and lemon juice.

Carbohydrate 4g
Protein 1.5g
Fat 1g

This is a great dip to use with whole-grain crackers (without hydrogenated fats/trans fat) or raw vegetables. Try "Bake to Nature" Rice Thin crackers.

1. Mash or blend pinto beans. Mix the remaining ingredients into beans. Refrigerate and serve. You may want to use carrot or celery sticks to scoop the bean dip. One serving is ¼ cup.

Calories 60
Carbohydrate 11g
Protein 4g
Trace Fat
Trace Saturated Fat
Cholesterol 0mg
Fiber 4g
Sodium 34mg
Potassium 206mg
Calcium 22mg

Diabetic Exchanges: 1 starch

1. Bring small saucepan of water to a boil. Blanch tomatoes for 30 seconds, and then rinse with cold water. Peel and chop tomatoes.
2. Place all ingredients in a large bowl and stir until mixed thoroughly. Allow to stand at room temperature for one hour.
3. Mix and serve. Refrigerate any unused salsa.

Calories 50
Carbohydrates 12g
Protein 1g
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 410mg

Diabetes Exchanges: 2 Starch

Note: Serve Citrus Salsa with baked tortilla chips or on top of grilled chicken or fish.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

1. In a medium bowl, whisk together the sour cream, mayonnaise and yogurt. Add the garlic and mix well. Stir in the soy sauce and water chestnuts. Add the remaining ingredients and mix thoroughly.
2. Cover dip and refrigerate until served.

Calories 70
Carbohydrate 4g (Sugars 2g)
Total Fat 4.5g (Sat Fat 1.5g)
Protein 3g
Fiber 1g
Cholesterol 5mg

Diabetic Exchanges: 1 Fat, 1 Vegetable
Carbohydrate Choices: 0
Weight Watcher Point Comparison: 1

A single quarter cup serving of my favorite grocers spinach dip has 260 calories and 14 grams of fat – and that’s before you add your favorite dippers! I am pleased to say that although it took a couple of tries, I have finally created a touchdown with this reduced-fat version of a party staple.

1. Spray non-stick saute pan with olive oil spray. Saute red peppers for 4 to 5 minutes. Set aside.
2. In food processor, add all ingredients including red peppers. Puree for 1 minute, scrape the sides, and continue to puree until smooth.
3. Refrigerate until serving time.

Calories: 60
Calories from Fat: 15
Total Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 190mg
Total Carbs: 10g
Dietary Fiber: 2g
Sugars: 2g
Protein: 2g

Exchanges per Serving: ⅔ Starch

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

1. Place tomatoes in a colander to reduce the tomato liquid while you prepare the rest of the ingredients. Place a bowl under the colander if you want to collect the tomato juice.
2. Put all ingredients in a glass, ceramic or stainless steel bowl. Mix well, and let stand for 30 minutes.
3. Serve salsa with baked tortillas, with meats, or with other main dishes.

Calories 48
Calories from Fat 5
Total fat 1g
Saturated fat 0g
Cholesterol 0mg
Sodium 173mg
Total Carbohydrate 11g
Dietary Fiber 2g
Sugars 6g
Protein 2g

Diabetic Exchanges: 2 vegetables