1/2 c green olives

3/4 c black olives

2 cloves garlic, peeled

1 tbs capers (optional)

2 tbs lemon juice

2 tbs olive oil

1/4 tsp dried oregano

1/4 tsp ground black pepper

Process all ingredients in a food processor until almost smooth.

1/2 med white onion, peeled and diced

1 tsp olive oil

1 (15 oz) can chickpeas, drained and rinsed

11/2 c prepared hummus

1/2 med cucumber, chopped

2 med roma tomatoes, diced

1/4 med red onion, peeled and diced

1/4 c pepperoncini peppers, sliced

1/4 c Kalamata olives, sliced

1/4 c feta cheese crumbles

In a small skillet, saute onion in olive oil over med heat until caramelized, about 5 minutes. Add chickpeas, heating another 2-3 minutes.

Meanwhile, spread hummus evenly over the bottom of a circular serving dish. Top with sautéed onion and chickpeas.

Layer remaining ingredients and refrigerate before serving.

8 servings

1 c  plain, nonfat greek yogurt

1 c low-fat cream cheese

1 tbs honey

1/2 c unsweetened applesauce OR homemade cinnamon applesauce

2 tbs brown sugar

1/2 tsp cinnamon

1 tbs ground flaxseed

Combine all ingredients in a food processor and blend until smooth. Refrigerate 1 hour before serving.

6 servings

1 c cottage cheese

2 tbs grated parmesan cheese

1 tbs garlic powder

2 tbs dried onion flakes

1 tsp sea salt

1/2  tsp ground black pepper

Add all ingredients together in a med bowl. Spoon into a food processor and pulse several times until cottage cheese is smooth.

Refrigerate at least 1 hour before serving

2 servings

4 med avocados

1 med red onion, peeled and finely chopped

1 med serrano pepper, finely chopped

3 med roma tomatoes, diced

1/2 c chopped fresh cilantro

juice of 1 med lime

1/2 tsp salt

1/2 tsp ground black pepper

1 c loosely packed dried cranberries OR pomegranate seeds (optional)

Mash avocados in a med bowl. Add the next 7 ingredients, mixing well.

Add dried cranberries and refrigerate about 1 hour prior to serving.

Serves 8-10