Sweet Pea Guacamole

• 14 oz. frozen peas
• 1 garlic clove
• 2 oz. red onion
• 2 med jalapeno pepper
• 1/2 c. cilantro, lightly packed
• 1.5 tbsp. lime juice
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1/3 c. plain, low-fat yogurt

Cook peas according to package directions.  Drain and pat dry.  Peel garlic and cut onion into 1" pieces.  Core and seed pepper.

Use metal blade to process all ingredients except yogurt until finely chopped, about 10 seconds, stopping once to scrape work bowl.  Add yogurt and process until smooth, about 30 seconds.

Chill thoroughly and adjust seasoning before serving.  Can be made and refrigerated up to 2 days in advance.

Serve with tortilla chips or cucumber slices.

Yield: 8 servings (3 oz).  212 calories/cup.

VERDICT: This doesn't really taste like guacamole but it's quite good in its own way--sweeter and fresher.  Plus, it hasn't turned brown yet, which is a plus.  It'd be nice to take to a potluck, I think.  Keep.

Classic from the Vault: Butternut Squash, Goat Cheese and Walnut Spread

• 1 medium butternut squash (about 1 1/2 pounds)
• Cooking spray
• 1 whole garlic head
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1 (3-ounce) package goat cheese
• 1/4 cup chopped walnuts, toasted
• 36 (1/2-inch-thick) slices French bread baguette, toasted (about 8 ounces)

Preheat oven to 400°.

Cut the squash in half lengthwise; remove and discard seeds. Place squash halves, cut sides down, on a foil-lined jelly roll pan coated with cooking spray. Remove white papery skin from the garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Place garlic on pan with squash. Bake at 400° for 30 minutes or until squash is tender. Cool slightly. Scoop out the pulp from squash, and discard skins. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.

Place squash, garlic, juice, salt, and cheese in a food processor; process until smooth. Spoon mixture into a bowl, and sprinkle evenly with nuts. Serve with baguette slices.

Serves 12 (2.5 T spread, 3 baguette slices); 114 calories.

VERDICT:  We have this every year at Thanksgiving, and I look forward to it more than the pie.  It is savory and delicious.  Keep!

Creamy White & Green Speckle Dip

Purée 1 c. silken tofu and 1 6 oz. container of plain Greek yogurt in blender until smooth; add 1/4 c. fresh chopped dill and 1/2 tsp. salt.  Refrigerate at least one hour to allow flavors to meld.  Sprinkle with paprika before serving.

VERDICT:  This was meant to be an enticement to eat more vegetables, but the texture is more like cold soup than dip.  Maybe I should have used the firm silken tofu?  Toss.

Cumin Curried Hummus

• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 1 tablespoon curry powder
• 1/2 teaspoon cumin seeds
• 1/2 cup water
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

Heat oil in a small skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add curry and cumin; cook 30 seconds or until fragrant, stirring constantly. Place garlic mixture, water, and remaining ingredients in a food processor; process until smooth.

Yield: 3 c. (1/4 c. serving); 82 calories.

VERDICT: Pretty bland.  Toss.