Cooking With The Crew: Mary Ours' Dips

PITTSBURGH (KDKA) -- KDKA Meteorologist Mary Ours makes her specialty dips in the PTL Kitchen!

GUACAMOLE:

• ½ an onion, or more if you want (red or yellow)
• Fresh chopped cilantro (doesn't have to be fresh)
• Generous amount of salt
• 1 ½ limes per 3 avocado (you can add more if you want but be careful not to make it runny)

MASH & SERVE COLD!
You can add diced tomato if you want!

TO STORE: Smooth out guac in bowl and add a thin layer of water and wrap. When ready to eat, dump off water and ENJOY!

SPINACH ARTICOKE DIP:

PREHEAT OVEN 400°F

MIX EVERYTHING TOGETHER:

• 1 8oz pack of reduced fat cream cheese softened
• ¾ cup plain, nonfat Greek yogurt
• 1 14oz can of artichoke hearts, drained and chopped
• 1 10oz package or bag of frozen chopped spinach, drain liquid
• 1 4oz can green chilies
• 2 cloves garlic minced
• ½ cup fresh parmesan cheese grated
• 1 ¼ cups shredded mozzarella cheese (save some for top)
• ¼ tsp fresh ground black pepper
• ¼ tsp salt
• ¼ tsp red pepper flakes
• ¼ tsp onion powder

BAKE 20 min, TOP WITH REST OF MOZZ and BAKE 10 more minutes (or until melted)