This is 4 oz cream cheese, 9 oz frozen creamed spinach thawed, 5 oz shredded cheese (I used half MJ and half Swiss), 7 oz chopped artichokes, sauted onion and garlic, 1 t Worcestershire sauce, 1/2 t cajun seasoning. I did use Light cream cheese and it was perfectly fine.

I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.

Perhaps if you told us what was in the dip we may recognize it, and find it for you. Here are some you may like: Buffalo chicken dip 3 8-oz. pkgs. Cream cheese 1 lb. finely chopped cooked chicken breast 12-16 oz. cubed Velveeta cheese 1 & 1/2 sticks butter 1 cup hot sauce, not Tabasco Melt butter and add hot sauce. Microwave cheeses on high until Velveeta and cream cheese are melted, stir until smooth. Add the hot sauce mixture, stir until smooth. Last add chicken and stir well. Serve with chips or those chicken cocktail crackers are good with this. FRUIT DIP 1 large box of instant vanilla pudding 1 cup milk 2 tablespoons orange juice 2-1/2 teaspoons imitation rum 1 small whipped topping Prepare pudding with milk. Mix all other ingredients. Chill and serve with your favorite fruit. EASY SHRIMP DIP Rinse 1 can deveined shrimp in cold water and drain well. Mash the shrimp with fork. Add to 1/2 cup good mayo to the shrimp and mix in lightly. Add 1/4 teaspoon of garlic powder, then add up to 1/2 cup more of mayo until you have a nice dipping sauce. Cover, and chill a couple of hours. TUNA DIP 1 (12 1/2-ounce) can tuna, drained 1 1/2 to 2 jalape chilies, seeded 1 (1-inch) piece green onion (green part only) 1 (1-inch) piece of celery 1/4 to 1/2 cup mayonnaise Salt, pepper to taste 3 to 4 leaves cilantro, chopped Place tuna, jalapeños, green onion and celery in food processor or blender. Pulse several times but do not puree. Add mayonnaise, salt and pepper and blend to combine. Garnish with cilantro leaves. Serve with tortilla chips ARTICHOKE DIP 1 can artichoke hearts (non-merinated) 1 can (4 oz.) diced chiles 1 c. shredded cheddar cheese 1 c. mayonaise Chop artichoke hearts medium fine mix all ingredients together Place in baking dish, and heat for about 20-25 minutes at 350 degrees Serve with crackers or slices of bread PINA COLADA DIP 1 1/2 cups cream cheese 1 & 1/4 cups pineapple chunks 3/4 cup pina colada mix 1/2 cup maraschino cherries, halved 1/2 cup sour cream In a blender combine cream cheese, pina colada mix, and sour cream and blend until smooth. Place mixture into a mixing bowl and fold in the pineapple chunks and maraschino cherry halves. Refrigerate until well chilled. Serve with fruit Makes about 2 cups SUN DRIED TOMATO DIP From the Barefoot Contessa 1/4 cup sun-dried tomatoes in oil ( about 8 tomatoes) , drained and chopped 8 ounces cream cheese, room temperatur 1/2 cup sour cream 1/2 cup mayonnaise ( NOT Miracle whip ) 10 dashes tabasco sauce 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 2 scallions, thinly sliced, ( white and green part ) Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in food processor fitted with a metal blade. Add the scallions and pulse twice. Serve dip at room temperature. I usually make this the day before I am going to serve it. Take out of refgr. about 1 hour before serving. I like to serve this with toasted bagel chips. CHILI DIP (an old standard, but good & quick) 2 cans Hormel Chili, with no beans 1/4 cup green onions, chopped fine 1/2 tsp garlic powder 1 8oz block pepper jack cheese or sharp cheddar 1 large bag Scoops Freetoes chips Heat the 2 cans of chili in a medium sauce pan Add onion, garlic powder or whatever seasoning you like Cut the cheese into small chunks so it melts faster. Add cheese to the warm chili and stir until the cheese melts, and everything is heated through. Serve in a heated dish with the Freetoe chips ot tortilla chips. This is really good with home made chips, lightly salted & warm. Good luck on finding the recipe!

I do something similar to blizlady above, the only difference is that I prefer the Lipton veggie soup mix and instead of water chesnuts, I use one can of artichoke hearts (drained and chopped). I also put just a bit of shredded cheese (colby, chedder, mozzarella, etc. whatever is on hand) and a sprinkle of parmesen. I bake it in the oven for 20-30 minutes and serve it hot with tortilla chips. Even the two-year-old loves it!