Since Saint Patrick’s Day is one week away, here’s a quick and easy dip that is sure to be a party pleaser. This low-fat, low-calorie delight is perfect for spring. It’s filled with fresh dill and fresh basil. Guests won’t believe that this dip is low-fat, and don’t tell them it took only 10 minutes to prepare.
Whether it’s a huge football game like tonight’s National Championship game, the Super Bowl, weekend entertaining or just for the fun of it, I love to make a hot Spinach-Artichoke Dip. Probably because my kids love to eat it! This is a lightened version that works great with light cheese, low-fat sour cream and reduced-fat mayonnaise. Processing it in the food processor contributes to its awesome texture. So, if you’re watching your weight right now and trying to keep your New Year’s resolutions, you can still enjoy this hot dip.
Low-Fat Spinach Artichoke Dip
Prep: 10 minutes
Cook: 35 minutes
Yield: 12 servings
1 teaspoon olive oil
1 medium onion, finely chopped (about 1 1/2 cups)
2 cloves garlic
1 (14-ounce) can quartered artichoke hearts, drained
1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out
1/2 cup reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
1/2 cup (about 4 ounces) reduced-fat cream cheese
1/2 cup shredded 2% milk cheddar cheese
1/4 cup shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Pita wedges or crudites, for serving
1. Preheat oven to 350F.
2. Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.
3. In the bowl of a food processor combine the artichoke hearts, spinach and next 7 ingredients. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.
How about a low-fat, low-calorie, low-carb appetizer to start the New Year? Is it really possible? Yes, it is… With bowl games going on and the Superbowl on its way in a few weeks, I thought I would share this appetizer recipe I developed recently for Laura’s Lean Beef Company. Each Empanada only has 85 calories, 1.5 grams of fat and 8 carbs, so you can indulge without breaking your New Year’s resolution. Using wonton wrappers and baking them in the oven is the key to their ease and delicious success.
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 20 servings
1/2 pound lean ground round
1/4 cup finely chopped onion
1/4 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tablespoon tomato paste
20 wonton wrappers
Salsa, low-fat sour cream (optional)
1. Preheat oven to 400°F.
2. Cook ground beef, onion and next 3 ingredients in a large nonstick skillet 5 minutes or until beef is browned; drain. Add corn and next 2 ingredients and cook until heated through. Remove and let cool.
3. Working with one wonton wrapper at a time, spoon 1 tablespoon beef mixture into center of each wrapper. Bring 2 opposite corners together and pinch the points to seal, forming a triangle. Place wrappers on a wire rack and repeat procedure with remaining wrappers and beef mixture.
4. Place empanadas on lightly greased baking sheets and coat lightly with cooking spray. Bake 4 to 6 minutes on each side, turning once or until golden. Serve with salsa and sour cream, if desired.