6 eggs, hard boiled and peeled
3 tbs. light mayonnaise
2 tbs. finely chopped red bell pepper
2 tbs. finely chopped green onion
1 stalk celery, finely chopped
1 tsp. Dijon mustard
1/2 tsp. salt
paprika
Cut eggs in half lengthwise. Slip out the egg yolks and mash with a fork. Stir in the remaining ingredients. Fill the egg whites with the egg yolk mixture. Sprinkle with paprika. This recipe makes 12 appetizer servings for 1 point each.
1 jar artichoke hearts (about 8 oz.), drained and chopped
1/2 cup light mayonnaise
8 oz. fat free cream cheese
1/2 cup parmesan cheese
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/2 cup red onion, finely chopped
1 tomato, diced (for garnish)
Mix together all ingredients (except tomato) and pour into a pie plate. Bake at 350 degrees F. for 25 minutes. Garnish with chopped tomato. Serve with crackers or pretzels. This recipe makes 8 servings. A 1/4 cup serving is 2 points.