organic skinny dipping

This holiday season, indulge in flavorful foods rather than high calories ones you'll regret around New Year's. Serve the low-fat and mostly organic dips laid out below. They'll delight your taste buds, satisfy your hunger and keep you looking skinny.

Pinto Bean Dip

Servings: About 10 Yield: 2 1/2 cups

2 - 15 ounce can organic pinto beans, drained 8 slices canned organic jalepeno and 2 tablespoons of juice

1 teaspoon salt

1 teaspoon organic sugar

1/2 teaspoon onion powder

1/8 to 1/4 teaspoon cayenne pepper

1/2 teaspoon paprika

1/4 teaspoon garlic powder

Puree all ingredients in food processor on high speed until smooth. Cover and refrigerate for 1 hour or more. Serve with baked organic tortilla chips or on organic whole wheat pita bread with lettuce, tomatoes and low fat, organic cheese.

Artichoke and Chive Dip

Servings: About 10 Yield: 2 _ cups

1 cup nonfat organic cottage cheese

2 tablespoons plain nonfat organic yogurt

_ cup grated organic Parmesan cheese

_ tablespoon onion powder

_ teaspoon minced garlic

1 tablespoon freeze-dried chives

One 14-ounce can organic artichoke hearts, diced finely

Combine cottage cheese, yogurt, Parmesan cheese, onion powder and garlic in a blender. Mix until smooth. Then stir together with artichoke hearts. Cover and chill. Serve with organic carrot and celery sticks; whole grain crackers or pita bread.

Spinach Dip

Servings: About 20 to 25

Combine the following ingredients in a large steel, glass or ceramic mixing bowl:

2 (10oz) packages of thawed, well-drained, frozen spinach (take care to remove as much water as possible before mixing)

1 (16oz) carton organic low-fat sour cream

1 cup organic reduced calorie mayonnaise

1 cup plain, nonfat yogurt

2 (8oz) cans water chestnuts, drained and chopped

1 (1.4oz) package organic dry vegetable soup and recipe mix

1 cup sliced organic green onions

Salt, pepper and garlic powder to taste

_ cup diced Kalamata olives

Refrigerate, covered, for four several hours or overnight, so that the flavors marry. Slice the top third off of one whole grain bread loaf and hollow out the inside. Fill with dip for presentation, garnish with diced Kalamata olives and surround with fresh organic vegetable for dipping.