Hot Crab & Artichoke Dip
(serves Eight)
Ingredients:
1 (8 oz) tub light cream cheese
1 cup low fat sour cream
2 tbsp lemon juice
1 tbsp grated purple onion
1 tsp worcestershire sauce
1 clove garlic, crushed
2-3 dashes tabasco sauce (optional)
1.2 tsp dry mustard
Salt & pepper to taste
2 (170 g) cans crab meat, drained
1 (14 oz/398 ml) can artichoke hearts, drained & chopped
½ cup grated old cheddar cheese
What to do:
-Preheat oven to 350ºF.
-In a large bowl, beat cream cheese until smooth. Stir in sour cream, lemon juice, onion, worcestershire sauce, garlic, tabasco, mustard, salt & pepper. Stir in crabmeat, artichoke and cheese.
-Spoon into shallow baking dish or pie plate and bake for 20-30 minutes until heated through and bubbly around the edges. Alternately, microwave a smaller portion in a microwave safe container until heated through.
-Serve warm with.
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Roasted Red Pepper & Feta Dip
(Serves 6)
Ingredients:
3 red bell peppers, roasted / 1 jar of roasted red peppers
½ cup crumbled feta cheese (about 100 g)
1 tbsp olive oil
2 tbsp pine nuts (optional)
What to do:
-To roast the peppers, cut in half lengthwise and remove the ribs & seeds. Place cut side down on a baking sheet and broil until the skins have blackened. Transfer the peppers to a bowl, cover with a tea towel, plate or tinfoil and let them sit until cool. That way the skins will be loosened enough to come off easily. Peel off with your fingers but DO NOT run them under water.
-Place everything in a food processor and blend until smooth. Chill for 1 hour before eating to let the flavours blend.
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Creamy & Spicy Tuna Schmear
(1 1/2 cups)
Ingredients:
½ (8 oz) tub light cream cheese
2 tbsp light mayonnaise
1 (85 g) tin flavoured tuna, if available
¼ cup finely chopped celery
¼ cup finely chopped red bell pepper
Salt & pepper to taste
What to do:
-Beat cream cheese & mayonnaise until well blended. Stir in the tuna, celery, red pepper, salt & pepper.
-Serve with bagel chips, spread on bagels or spread on a tortilla with veggies.
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Hummus
(2 cups)
Ingredients:
1 can (19 oz/540 ml) chickpeas, rinsed and drained
2 tbsp light peanut butter or tahini
2 tbsp plain or vanilla yoghurt
2 cloves garlic, peeled
1 tbsp olive oil (optional)
Juice of 1 lemon
½ tsp cumin (optional)
salt & pepper to taste
What to do:
-Place all ingredients into a blender or food processor and purée until smooth. Scrape down the sides occasionally.
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Hot Cheese Spread
(½ cup)
Ingredients:
1 tbsp butter
3 tbsp mayonnaise
2 tsp sliced green onions or chopped chives
2 tsp minced parsley
½ cup grated cheddar cheese
What to do:
-Combine all ingredients thoroughly. Spread thinly over bread, split biscuits or rolls and toast in the oven until the spread is bubbly and the bread is crisp.
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