Chilaquiles are a guilty pleasure — a traditional Mexican brunch dish of fried tortillas, salsa, eggs, loads of cheese and a generous amount of thick, tangy sour cream.

If you’re wanting to dial that back a bit in the New Year, cookbook authors Bruce Weinstein and Mark Scarbrough have a version that won’t bust any waistbands.

It’s included in their new cookbook, “Cooking Light: The Complete Quick Cookbook” (Oxmoor House), of which I recently received a review copy. The book is filled with recipes to get dinner on the table fast during a hectic weeknight. The straightforward recipes make use of time-saving ingredients such as quick cooking grains, bottled minced garlic, canned chickpeas and store-bought rotisserie chicken as in this dish.

A tangy, spicy tomatillo sauce gets whizzed up in a flash in a blender. Corn tortillas are simmered in the sauce, rather than fried. Low-fat milk and a modest amount of Monterey Jack with jalapenos add creaminess without a ton of calories. And shredded rotisserie chicken substitutes for the usual eggs for a more substantial dish.

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When the champagne glasses start clinking on New Year’s Eve, you’ll want something tasty to go along with all of that bubbly.

But why settle for the same old spinach dip in a hollowed-out bread loaf when you can have this instead?

“Yogurt and Spinach Dip ‘Borani Esfanaaj’ in the Persian Manner” sure looks pretty, doesn’t it?

It’s also a bit more healthful than the old standby because it’s made with thick, creamy Greek yogurt instead of cream cheese or sour cream. You can make it with low-fat Greek yogurt, but it’s far more satisfying with the whole-milk version. If you insist on being virtuous (even on New Year’s Eve), use both — a tub of each. Just make sure you get some of the full-fat version in there.

The dip is by Shayma Owaise Saadat, a Toronto economist, whose recipe is featured in the new “The Food52 Cookbook” (William Morrow) of which I recently received a review copy. The book is by illustrious food writers, Amanda Hesser and Merrill Stubbs, whom as you may now developed the Web site, Food52.com, which each week for 52 weeks ran recipe contests to find the best recipes from home cooks all over the country.

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