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Toasted Leek and Crab Dip

(Served on crispy won ton)

2 tablespoons olive oil

1 cup chopped leek

1 clove garlic, chopped

Dash soy sauce

1 cup no fat sour cream

1/2 teaspoon cracked pepper

1/2-cup low fat mayonnaise

6 ounces cooked crabmeat

Hot pepper sauce to taste

Heat the oil in a heavy non-stick skillet over medium high heat and in it saute the leek until golden and beginning to toast. Add the garlic and soy sauce to the pan and saute another 2 minutes. Remove from heat and cool to room temperature. Scrape mixture into a mixing bowl and stir in sour cream, cracked pepper, mayonnaise and crab. Spice up with hot pepper sauce to taste. Serve with crispy won ton triangles. Makes about 3 cups serving 8 to12.Also makes a great baked potato stuffer!

Spinach Artichoke Dip

(Served on crispy flatbread)

2 slices bacon, chopped

1 bunch scallions, trimmed chopped

2 cloves garlic, minced

3 or 4 ounces fresh baby spinach, chopped