Three Healthy Dips

1) EASY GUACAMOLE

2 avocados
1 medium red onion, minced
2 plum tomatoes, chopped
1 clove garlic, minced
2 tbsp cilantro, chopped
2 tbsp fresh lime juice Salt and pepper, to taste

TO MAKE:
[1] Cut avocados in half, remove pit, and scoop from peel. Place avocado into a mixing bowl, and mash to desired consistency.

[2] Stir in onion, tomatoes, garlic, and cilantro.

[3] Add lime juice, salt, and pepper.

[4] Place plastic wrap directly onto the surface of the guac (this slows browning), and refrigerate until ready to eat.
2) SPINACH AND ARTICHOKE DIP

1 tbsp butter
1 clove garlic, minced
1 10 oz package thawed, chopped frozen spinach
1 14 oz can artichoke hearts, chopped
1 cup fat-free cream cheese
1 cup fat-free plain yogurt
1/4 cup grated Parmesan cheese
Salt and pepper, to taste

TO MAKE:
[1] Melt the butter in a large saucepan over medium heat. Stir in garlic, spinach, and artichoke hearts. Cook until tender, about five minutes.

[2] Mix in cream cheese and yogurt. Add Parmesan, salt, and pepper. Cook until thickened, stirring occasionally, about 10 to 15 minutes.
3) BLACK BEAN DIP

4 cups canned black beans
1 cup tomatoes, chopped
1/2 cup onions, chopped
2 cups fat-free plain yogurt
3 tbsp cumin
2 tsp chili powder Salt

TO MAKE:
[1] Add all ingredients to food processor or blender. Pulse until mixed to desired consistency.

[2] Transfer to serving bowl, and cover with plastic wrap. Let chill for 1 to 2 hours before serving.