8 oz plain yogurt, nonfat
1/4 cup mayonnaise, nonfat
2 Tbsp chives, dried
2 Tbsp dill, dried
2 Tbsp lemon juice

Methods:

1. Mix all ingredients in bowl and refrigerate.

1 bulb garlic, separated and peeled
1/2 cup water
1 Tbsp red wine vinegar
1/4 tsp honey
1 Tbsp virgin olive oil
1/4 tsp black pepper

Methods:

1. Place the garlic cloves into a small saucepan and pour enough water (about 1/2 cup) to cover them.
2. Bring water to a boil then reduce heat and simmer until garlic is tender, about 15 minutes.
3. Reduce the liquid to 2 Tbsp and increase the heat for 3 minutes.
4. Pour the contents into a small sieve over a bowl and with a wooden spoon, mash the garlic through the sieve into the bowl.
5. Whisk the vinegar into the garlic mixture; incorporate the oil and seasoning.

2 tablespoons skim milk
1 tablespoon lemon juice
1 cup low fat cottage cheese

Methods:

1. Place all ingredients in a blender, and combine on medium-high speed until smooth and creamy.

6 tomatoes preferably Roma (or 3 large tomatoes)
1/2 medium onion finely chopped
1 clove garlic, finely minced
2 serrano or jalapeno peppers, finely chopped
3 tablespoons cilantro, chopped
1/8 teaspoon oregano, finely crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 avocado diced (black skin)
juice of 1 lime

Methods:

1. Combine all of the ingredients in a glass bowl.
2. Serve immediately or refrigerate and serve within 4 or 5 hours.