Preparation time: 5 minutes 2 (8-ounce) cartons plain fat-free yogurt 6 tbsp light mayonnaise 1/4 cup minced green onions 1/4 cup reduced-fat real bacon pieces 1/4 tsp paprika 8 drops hot sauce 2 garlic cloves, crushed 4 ounces low-fat baked tortilla chips (about 24 chips) Spoon the yogurt onto

Stir 2 T. reserved clam juice into cream cheese mixture along with the clams, bacon, and remaining ingredients. Dip may be made a day ahead of time and chilled. Serve at room temperature.

Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism.

16 slices bacon, diced, fried and drained 2 8-ounce packages cream cheese, softened and cubed 4 cups shredded cheddar cheese 1 cup half-and-half 2 teaspoons Worcestershire sauce 1 teaspoon dried minced onion 1/2 teaspoon dry mustard 1/2 teaspoon salt dash hot sauce Put all ingredients in the crock

Slice the top of the bread; set aside. With a grapefruit knife, hollow out centre of bread, leaving a 1-inch (2.5 cm) thick shell; save bread from centre for another use. Brush inside of bread shell with melted butter and place bread shell and top on a baking sheet. Bake in preheated 350°F

I also add red and green capscium to mine. If you want it hotter try sprinkling some ground chilli into the mix. If you want a lighter alternative try the light cream cheese - tastes just as great and nobody will know the difference.