Browsing Appetizers & Dips

Smoked Mozarella & Tomato Dip

March7

Wildtree Smoked Mozarella & Tomato Dip

 Recipe: Smoked Mozarella & Tomato Dip

Ingredients

  • 1/4 cup Smoked Mozzarella Cheese, shredded
  • 1/4 cup Tomatoes, peeled, seeded & diced
  • 1-2 tablespoons warm Water, as needed
  • 8 ounces Cream Cheese, softened

Instructions

  1. Combine the Smoke Mozzarella with the cream cheese and blend until fully incorporated, adding water as needed
  2. Mix in the tomatoes
  3. Chill for an hour to let flavors develop
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Baked Green Bean Fries with Garlic Aioli

January4

Recipe: Baked Green Bean Fries with Garlic Aioli

Baked Green Bean Fries with Garlic Aioli

Serves 5

Ingredients

  • 2 eggs
  • 1 cup Italian style bread crumbs
  • 8 ounces French green beans (Haricot Verts)
  • 2 tablespoons light sour cream
  • 2 tablespoons light mayonnaise
  • 1 teaspoons salt
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • ½ teaspoon crushed garlic

Instructions

  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the two eggs in a bowl.
  4. In a separate bowl add the bread crumbs.
  5. Dip the green beans in the egg, coat in the breadcrumbs, and place on the parchment lined baking sheet.
  6. Bake for 12-15 minutes or until breadcrumbs are golden and green beans are tender.
  7. While the green beans are baking, mix together the remaining ingredients.
  8. Serve as a dipping sauce with the green bean fries.

Quick notes

Calories: 160 Fat: 6g Saturated Fat: 1g Carbohydrates: 21g Fiber: 3g Protein: 6g Cholesterol: 90mg Sodium: 730mg

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Avocado Deviled Eggs

October14

Avocado Eggs

Ingredients

  • 4 eggs, hard boiled
  • 1 avocado
  • 1/2 teaspoon Dried Dill
  • 1 teaspoon Mustard
  • 1/4 teaspoon Salt or more to taste
  • 1/8 teaspoon Celery Seed
  • Paprika and/or Alfalfa sprouts

Instructions

  1. Peel the hard boiled eggs, cut in half length-wise.
  2. Carefully empty the yolks and scoop out the avocado flesh into a small food processor. (We used a hand blender, that works well too.)
  3. Add the Dill and other seasonings and puree until smooth.
  4. Spoon (or pipe) the mixture back into the egg white halves.
  5. Garnish with paprika and alfalfa sprouts and eat right away.

Nutritional Info

Calories: 70 Fat: 6g Saturated Fat: 1.5g Carbohydrates: 2g Fiber: 2g Protein: 3g Cholesterol: 95mg Sodium: 60mg

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Jalapeño Artichoke Dip

February14

Recipe: Jalapeño Artichoke Dip

Ingredients

  • 1 cup Mayonnaise, light
  • 8 ounces Greek Yogurt, fat free
  • 2 cans Artichoke Hearts, drained & chopped
  • 1 cup shredded Monterey Jack Cheese
  • 1⁄2 cup shredded Parmesan Cheese
  • 1 – 2 tablespoons Jalapeño juice from jarred Jalapeños to taste

Instructions

  1. Mix all of the ingredients together
  2. Warm in a crock pot on low for 1 hour or in an oven at 350°F for 15 minutes

Quick Notes

Calories 210; Fat 16g; Saturated Fat 3.5g; Carbohydrates 9g; Fiber 0g; Protein 9g; Cholesterol 25mg; Sodium 520mg

Microformatting by hRecipe.

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Tortellini Kabobs

August3

Recipe: Tortellini Kabobs

Ingredients

  • 1 (8 ounce) package spinach tortellini
  • 1 pint grape tomatoes
  • 1 (7 ounce) package fresh baby mozzarella
  • 20 wooden skewers
  • 1/3 cup jarred Basil Pesto
  • 1/4 cup warm water
  • 1/2 cup ricotta cheese
  • 2 tablespoons sour cream

Instructions

  1. Bring water in a medium sized sauce pan to a boil. Add tortellini and cook about 10 minutes or until pasta is al dente.
  2. Drain and rinse under cold water to cool off enough to handle with your hands.
  3. Thread each skewer with a tortellini followed by a tomato, another tortellini and topped with a mozzarella ball.
  4. For the dipping sauce Pour Basil Pesto into a bowl. Then add ricotta and sour cream. Stir to blend.

Microformatting by hRecipe

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