Recipe request — low-carb appetizers

My good friend Amy was looking for something to make that wouldn't completely derail her diet when she went to a club meeting where temptations would lie in wait. I made a few suggestions—including deviled eggs—and then decided I'd post a couple more things to help her out…

Deviled Eggs

10 hard-boiled eggs, allowed to cool
1/2 c. Hellman's Light Mayo
1 to 2 t. yellow mustard, depending on your own taste
dash of salt, to taste
paprika for garnish

1. Peel eggs and cut them in half, lengthwise. Carefully scoop yolks out, into a small mixing bowl, and arrange whites on a platter or tray.
2. Smash egg yolks with a fork to break them up, then add mayo and blend until lumps are gone. Add 1 t. mustard and salt; blend and stir to mix well. Taste it, and decide if you want more mustard tang to it or not.
3. Using the fork (yolk mixture will stick to a spoon too much!) fill egg white shells with the yolk mixture. Try to get them as evenly filled as possible, but understand that they'll never be perfect. Don't obsess!
4. Sprinkle with a dusting of paprika to garnish, but don't over-do it, or they can taste bitter with too much paprika.
5. Be sure to cover with plastic wrap or seal in an air-tight container in the fridge until ready to serve. They will taste better chilled, FYI.

Spinach Dip

1 c. Hellman's Light Mayo
1 c. Breakstone's Reduced-fat Sour Cream*
1 pkg. frozen chopped spinach, thawed and drained well
1/2 c. Parmesan
1 can water chestnuts, chopped fine
2 T. chives (dried; not fresh)
1/2 t. salt dash of garlic powder

1. Mix sour cream and mayo together in a bowl.
2. Add spinach and stir well to blend.
3. Add Parmesan, water chestnuts and chives; mix well.
4. Add salt and garlic powder; taste, and adjust seasoning as needed.
5. Serve with raw veggies such as: celery sticks, baby carrots, broccoli and cauliflower florets, cucumber slices, whole fresh mushrooms, and radish halves.

* NOTE: Ironically, the Breakstone's Reduced-fat has less carbs than the Fat-free.