Dairy fat—the kind that comes in butter, milk, and cheese—is saturated, plain and simple. So if you want to spare your arteries, you need to switch to (trans-free) margarine, fat-free or low-fat milk, or reduced-fat hard cheese.

But you've also got to watch the sour cream you spoon onto your baked potato, the ricotta you tuck into your lasagna, the cream cheese you use for your Sunday "schmear" and the cheese spreads that grace your crackers. Each can pack a wallop of heart trouble. Here's how to dodge it without disappointing your taste buds.