Ingredients

• Cooking spray
• 8 oz cream cheese
• 1 (10-oz) package frozen chopped spinach
• 8 oz pepper jack cheese, shredded
• ½ cup marinated artichoke hearts, coarsely chopped
• ½ cup diced pimientos, drained
• 1 (4-oz) can diced green chiles
• Nonstick aluminum foil

Steps

1. Preheat oven to 400°F. Coat 2-quart baking dish with spray. Cut cream cheese into small chunks; place in medium bowl to soften.
2. Microwave spinach on HIGH for 3 minutes or until thawed. Squeeze liquid from spinach until dry. Shred cheese and chop artichokes.
3. Beat cream cheese in medium bowl, using electric mixer (or blender) until softened. Stir in pimientos, chiles, spinach, cheese, and artichokes until blended.
4. Transfer mixture to dish; cover with foil and bake 25–30 minutes or until hot and bubbly. Let stand 10 minutes to cool. Serve with crackers or pretzel chips.

Ingredients

• 4 (2.25 oz) links smoked sausage
• 1 tablespoon canola oil
• 12 large, fresh basil leaves, halved
• ¼ cup light mayonnaise
• 2 tablespoons basil pesto
• 24 fresh zucchini slices (about 2 cups)
• 7 oz cracker-cut cheddar (or Monterey Jack) cheese
• Toothpicks

Steps

1. Cut each sausage diagonally into 6 1-inch-thick slices. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add sausage; cook 1–2 minutes on each side or until hot and lightly browned. Remove from pan and set aside. Cut basil leaves in half horizontally.
2. Combine mayonnaise and pesto, and spread ½ teaspoon on each zucchini slice. Top each with 1 cheese slice and 1 sausage slice. Roll basil leaf halves and secure to stacks with toothpicks. Serve.

Ingredients

• Cooking spray
• 8 oz chive-onion cream cheese
• 4 oz crab-flavored surimi (imitation crab)
• 4 oz cooked shrimp (tails removed)
• 3 tablespoons presliced green onions
• 1 tablespoon reduced-sodium soy sauce
• 48 wonton wraps
• ½ cup sweet chili sauce

Steps

1. Preheat oven to 400°F. Coat two (24-cup) mini-muffin pans with spray. Place cream cheese in food processor bowl; pulse until smooth and softened. Add surimi, shrimp, onions, and soy sauce; pulse until finely chopped and blended.
2. Place wontons on flat work surface and coat with spray. Place about 1 teaspoon seafood mixture into center of each wonton. Fold the sides of the wrappers toward the middle, over the filling, to form a pouch (the 4 corners of the wrapper should be standing up after it is folded). Place pouches into muffin cups.
3. Bake 5–7 minutes or until tops are golden and filling is hot. Serve with chili sauce for dipping.