APPETIZERS

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Ginger Dip

For a holiday party, serve this creamy dip with an assortment of vegetable dippers such as fresh pea pods, grape tomatoes, jicama strips, zucchini slices, baby carrots, and celery sticks.

Prep: 15 min.

Chilling: 2 to 24 hr.

1 cup mayonnaise or salad dressing

1 8-oz. carton dairy sour cream

1/4 cup finely chopped onion

1/4 cup finely snipped fresh parsley

1/4 cup finely chopped water chestnuts

1 to 2 Tbsp. grated fresh ginger

1 Tbsp. soy sauce

2 cloves garlic, minced

Dash salt

In a medium bowl, combine mayonnaise or salad dressing, sour cream, onion, parsley, water chestnuts, ginger, soy sauce, garlic, and salt. Stir until well mixed. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours. Serve with crackers and/or vegetable dippers. Makes about 2-1/2 cups dip.

Per 1 tablespoon dip: 53 cal., 6 g total fat (1 g sat. fat), 5 mg chol., 60 mg sodium, 0 g carbo., 0 g fiber, and 0 g pro. Dietary exchanges: 1 fat.

Hot Spinach Balls

Even though this recipe makes a large batch, don't worry about leftovers. These tidbits are so tasty there won't be any.

Prep: 30 min.

Chilling: 2 hr.

Baking: 30 min.

Standing: 1 min.

2 10-oz. pkg. frozen chopped spinach, thawed and well drained

2 cups herb-seasoned stuffing mix

1 cup chopped onion

4 eggs

1/2 cup grated Parmesan cheese

2/3 cup butter, melted

1-1/2 tsp. dried thyme, crushed

1 clove garlic, minced

In a large bowl, combine spinach, herb-seasoned stuffing mix, onion, eggs, Parmesan cheese, butter, thyme, and garlic. Shape into 1-inch balls; place on shallow baking pans. Cover and chill in the refrigerator about 2 hours or until firm.

Bake in a 300°F oven about 30 minutes or until bottoms are lightly browned. Let stand on the baking pans for 1 minute. Serve warm. Makes about 5 dozen.

Per spinach ball: 39 cal., 3 g total fat (2 g sat. fat), 21 mg chol., 75 mg sodium, 2 g carbo., 0 g fiber, and 1 g pro. Dietary exchanges: 1 fat.