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I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self  Read more...

Hot Crab-Artichoke Dip
DVO Recipe Center
Low Fat and Delicious!

1/3 cup plain yogurt (fat-free)
3 tablespoons reduced-fat mayonnaise
¼ cup grated Parmesan cheese
2 cloves garlic, finely chopped
6 ounces imitation crab meat, chopped
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
1 can (4 ounces) chopped green chilies, drained
Dash of paprika
Cracker or cocktail rye bread, if desired

Heat oven to 350°. Spray 1-quart casserole dish with cooking spray. Mix yogurt, mayonnaise, cheese and garlic in medium bowl.  Stir in crabmeat, artichoke hearts and chilies. Spoon into casserole dish. Bake uncovered about 25 minutes or until golden brown and bubbly.  Sprinkle with paprika before serving.  Serve with crackers.

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