Asparagus Guacamole

PointsPlus® value: 1
Servings: 10
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy

This is a low, low-fat version of a south-of-the-border favorite. Serve it with a colorful array of fresh vegetables or a basket of low fat chips.


  • 1 1/2 pound asparagus, trimmed
  • 1 Tbsp reduced-calorie mayonnaise
  • 1 Tbsp fresh lime juice
  • 1/4 cup cilantro, coarsely chopped
  • 3 medium scallion(s), thinly sliced
  • 1/2 medium jalapeno pepper(s), minced
  • 1 medium garlic clove(s), minced
  • 1/8 Tbsp Worcestershire sauce
  • 1/8 tsp hot pepper sauce
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste


  • Bring large pot of water to boil. Add asparagus and cook until tender, about 10 minutes. Drain.

  • Place asparagus into food processor and purée until smooth. Stir in remaining ingredients and serve. Yields 1/4 cup per serving.

Seven-Layer Mexican Dip

PointsPlus® value: 2
Servings: 12
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy

You'll be the hit of the party with this crowd-pleasing dip. We lightened it up with low-fat cheese, fat-free bean dip and sour cream — nobody will notice the difference. Serve with baked chips or crudités.


  • 1 cup fat-free sour cream
  • 2 Tbsp reduced-sodium taco seasoning
  • 9 oz fat-free bean dip, about 1 heaping cup
  • 6 oz guacamole, about 3/4 cup
  • 1/4 cup low-fat shredded cheddar cheese
  • 4 medium scallion(s), chopped
  • 1 small tomato(es), chopped
  • 6 medium olive(s), black, sliced


  • Combine sour cream and taco seasoning; mix well.

  • Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving.

Weight Watchers Spinach Dip

1 (10-oz.) package frozen chopped spinach, defrosted
1 cup low-fat mayonnaise
1 cup non-fat sour cream
1 (8-oz.) can water chestnuts, drained and finely chopped
3 green onions, chopped
1 packet Knorr vegetable soup mix

Drain the spinach and squeeze dry. In a medium bowl, combine the rest of the ingredients. Add spinach and mix well. Refrigerate 3 hours before serving.
24 servings
PointsPlus® value: 1

Spinach Artichoke Cups

PointsPlus® value: 2

30 items wonton wrapper(s)
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1 clove garlic clove(s), Minced
10 oz cooked frozen spinach, Chopped
2 cup shredded reduced-fat Monterey Jack cheese
16 oz canned artichoke hearts, without oil
5 sprays cooking spray
1/2 cup reduced fat parmesan cheese
2 Tbsp Spiced seasoning mix, Hidden Valley Ranch

Preheat oven to 300. Spray mini muffin tins with nonstick cooking spray. Gently press and fold individual wonton wrappers into each tin to form a "cup". Spray the cups with nonstick spray. Bake approx. 10-15 minutes until cups hold their shape and are lightly browned. (The will brown more when baked with filling.
Mix mayonnaise and sour cream in medium bowl. Add dry Hidden Valley Ranch mix and mix well. Squeeze as much liquid as possible out of thawed spinach. Add to bowl, and then add shopped artichoke hearts and minced garlic, mixing well. Add grated parmesan and 1-1/2 cups shredded cheese to mixture. (At this point, you can place cooled wonton cups in a covered container at room temperature and refrigerate spinach-artichoke mixture for several hours.)
When ready to serve, place wonton cups on a baking sheet. Place a heaping Tbs. of mixture in each cup, then sprinkle on a few pieces of remaining 1/2 cup cheese.
Bake 10-15 minutes at 350 until cups are browned around edges and cheese is melted.
To make this recipe easier, you could probably use the small, already prepared filo cups that come in several different flavors. These are already cooked so you would eliminate the first step.

Crispy Thai Pork and Shrimp Wontons

Image of Thai wontons
Image of Thai wontons

PointsPlus® value: 5

Servings: 4
Preparation Time: 15 min
Cooking Time: 8 min
Level of Difficulty: Moderate
Don't be intimidated by homemade wontons—all you do is stuff and fold and then bake until crisp. Serve with a simple sweet and sour sauce.


    • 1 Tbsp ginger root, fresh, coarsely chopped
    • 1 medium garlic clove(s)
    • 1 Tbsp lemon grass, tender bottom parts only, chopped
    • 2 medium scallion(s), coarsely chopped
    • 2 oz cooked shrimp, peeled and deveined
    • 3 oz cooked lean boneless pork chop, cut into 1 1/2-inch pieces
    • 1/2 tsp sesame oil
    • 2 Tbsp low-sodium soy sauce
    • 20 items wonton wrapper(s), plus a few extra in case some break
    • 2 sprays cooking spray
    • 2 Tbsp apricot preserves
    • 2 Tbsp water
    • 1 Tbsp fresh lime juice
    • 1 Tbsp fish sauce


    • Preheat oven to 400ºF.

      In the bowl of a food processor fitted with a chopping blade, place ginger, garlic, lemon grass and scallions; pulse until finely chopped. Add shrimp, pork, oil and soy sauce; pulse to combine. Spoon mixture into a small bowl and mix well to combine.

      Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds.

      Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping teaspoon of shrimp mixture onto middle of each wrapper; fold each wrap over filling to make a triangle and press to seal edges.

      Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.

      Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and fish sauce. Serve wontons with dipping sauce on the side. Yields 4 wontons and about 1 tablespoon of sauce per serving.