1 c. Miracle Whip
1 can (14 oz.) artichoke hearts, drained and chopped
1 c. grated parmesan cheese
1 clove garlic, minced

Mix all ingredients. Spoon into pie plate and bake at 350 for 20-25 min. until lightly browned. Serve with crackers or spoon into hollowed out bread shell. Use the bread you removed for dipping. Can also be served with toasted french bread or vegetable crudites

1 c. Miracle Whip
1 pkg. (10 oz) frozen chopped spinach
1 c. shredded cheddar cheese
1/2 c. grated parmesan cheese
1 clove garlic, minced

Mix all ingredients together. Spoon into 9 in. pie plate. Bake at 350 for 20-25 min. or until lightly browned. Serve with crackers or spoon into hollowed out bread shell. Use the bread you removed for dipping. Can also be served with vegetable crudites.

8 ounces cream cheese, softened
3/4 cup of brown sugar
1/4 cup white sugar
1 tsp. cinnamon
1 tsp. vanilla

Cream together and serve with slices of Granny Smith apples.

½ cup vanilla-flavor nonfat yogurt
½ cup reduced-fat sour cream
1-2 T firmly packed brown sugar
¼ tsp ground cinnamon

In a bowl, mix yogurt, sour cream, brown sugar and cinnamon. Chill. Serve with fruit.

8-ounce package of regular or low-fat cream cheese
1/4 cup regular or low-fat milk
2 green onions, minced
1 clove garlic, minced
1 tablespoon of chopped fresh parsley
1 tablespoon of chopped fresh dill
1 tablespoon of chopped fresh basil

Mix cream cheese with milk until smooth. Add remaining ingredients and blend well. Serve in bowl with crackers or if your shower is a brunch, bagels.