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 How often have you attended to a party or family gathering to be faced with a table laden with yummy looking appetizers. But, you know that each bite is full of fat. Well, break out the party favors, invite the family over, and put on a gorgeous spread of low-fat appetizers. I bet they won't know the difference. A selection of crostini appetizers make an elegant presentation. Low-fat crackers and baked chips and dips are great for casual entertaining.
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Asparagus With Herbed Cheese on Toast1 pound asparagus, spears 1 tablespoon extra virgin olive oil 2 tablespoons fresh chervil, chopped 2 tablespoons fresh chives, chopped 2 tablespoons fresh thyme, chopped 1/4 teaspoon pepper 1/4 teaspoon salt 1 loaf sourdough french bread vegetable cooking spray 1/2 pound vidalia onion, or other sweet onion thickly sliced parsley sprig 1 cup part-skim ricotta cheese Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3 minutes. Drain and plunge into ice water; drain well. Pat dry with a paper towel; set aside. Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside. Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use. Toast bread slices in hot oven or under broiler until golden brown. Spread cheese mixture evenly over bread and set aside. Heat non-stick skillet with olive oil. Add onion, salt, and pepper; saute for 4 minutes or until lightly browned. Add asparagus and heat. Top bread with onions and asparagus. Place briefly under the broiler to heat.
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Baked Stuffed Portobello Caps2 tablespoons olive oil 1/2 teaspoon minced garlic 1/4 teaspoon red pepper flakes 6 portobello mushroom, about 4" in diameter 1 teaspoon coarse salt 1/2 cup red bell pepper, finely diced 1 tablespoon italian parsley, finely diced 1 teaspoon fresh thyme, finely chopped 1/4 teaspoon freshly ground black pepper arugula, leaves for garnish
Combine oil and garlic in a small skillet. Cook over very low heat until soft and aromatic, not browned. Add red pepper flakes and remove from heat.
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Bruchetta3/4 cup tomato, seeded and chopped 1 clove garlic, minced 2 tablespoons fresh basil, snipped 1 teaspoon balsamic vinegar 1 teaspoon extra virgin olive oil 1/8 teaspoon crushed red pepper 8 slices sourdough bread, baguette sliced on bias 1 tablespoon parmesan, grated
Combine tomatoes, garlic, basil, vinegar, oil and red pepper. Set aside. Broil bread slices on both sides until lightly toasted. Top each bread slice with about 2 tablespoons tomato mixture. Sprinkle with parmesan cheese. If you wish to serve warm, broil 30 to 60 seconds.
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Caramelized Onion Dip1/3 cup nonfat sour cream 1/3 cup cider vinegar 3 tablespoons honey 1 clove garlic, minced 1 3/4 cups onions, chopped 1 teaspoon olive oil 1/8 teaspoon salt 1/4 teaspoon white pepper 1/4 cup plain nonfat yogurt 1/3 cup low-fat mayonnaise
Heat oil in a large skillet over medium heat. Add onion and garlic; cover and cook 8 minutes or until tender. Add vinegar, honey, and white pepper; stir well. Bring to a boil over medium-high heat, and cook, uncovered, 10 minutes or until onion is deep golden and liquid evaporates, stirring occasionally. Combine the onion mixture, mayonnaise, and remaining ingredients in a bowl; stir well. Cover and chill.
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Cheese-Herb Dip1 cup low-fat mayonnaise 1/3 cup reduced calorie creamed cheese spread 1 tablespoon chopped fresh parsley 1 tablespoon onion, grated 2 teaspoons capers 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1 teaspoon fine herbs
Combine all ingredients; cover and chill
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Chilled Artichokes with Tangy Sauce1/2 cup lowfat mayonnaise 1 teaspoon minced garlic 1/4 cup chopped onions 4 artichokes 1/4 teaspoon curry powder 4 teaspoons seasoned rice vinegar 1/4 cup seasoned rice vinegar 1/4 teaspoon Worcestershire sauce Cut stems off artichokes and remove coarse bottom leaves. Cut across top of pointed leaves. With a spoon, clean out center light leaves. Rinse with water. Fill each hole with 1 tbsp. onion and 1/4 tsp. minced garlic. Cook in microwave, covered, 12 to 14 minutes on high OR steam-cook in water for 45 minutes. Pour 1 tbsp. vinegar over each artichoke. Blend all sauce ingredients. Refrigerate an hour or overnight. Serve artichokes with Tangy Sauce.
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Cool Chicken Salad Shells6 uncooked jumbo macaroni shells 5 frozen artichoke hearts 3 tablespoons lowfat mayonnaise 2 tablespoons no fat Italian salad dressing 1/4 teaspoon onion powder 1 cup chicken breast, cooked 1/4 cup red bell pepper, minced 2 tablespoons olives, chopped 6 fresh basil Cook macaroni and cool. Cook artichoke hearts in boiling water with macaroni 7 minutes until tender. Drain. Chop artichoke hearts. Combine mayonnaise, dressing and onion powder n bowl. Add artichokes, chicken, bell peppers and olives. Line each shell with a basil leaf and stuff with chicken mixture.
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Crab Dip1/2 pound crab, flaked 8 ounces non-fat cream cheese 2 tablespoons lowfat mayonnaise 1 tablespoon skim milk 1/2 teaspoon dry mustard 1 cup lowfat cheddar cheese 1/2 cup lowfat sour cream 1/8 teaspoon paprika 1 tablespoon prepared horseradish 1/4 teaspoon tabasco sauce 1/2 teaspoon Worcestershire sauce Position knife blade in food processor bowl; add first 8 ingredients. Process until smooth, scraping sides of processor bowl once. Spoon mixture into a bowl; stir in Cheddar cheese and crab. Cover and chill. Sprinkle with paprika; serve with unsalted crackers or breadsticks. Yield: 3-1/2 cups (serving size: 1 tablespoon).
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Crab-Artichoke Tarts6 ounces crab, flaked 1/4 cup roasted red peppers, chopped 2 teaspoons all-purpose flour 1 14 oz. can artichoke hearts, drained 2 tablespoons chives, minced 1/8 teaspoon dried thyme 4 ounces frozen egg substitute, thawed 1 tablespoon margarine, melted 1/8 teaspoon pepper 32 wonton wrappers, (3-1/4 x 3-inch) 3 tablespoons grated Parmesan cheese Combine first 4 ingredients in a bowl; stir well. Add chopped bell peppers, artichokes, and crabmeat; stir well. Coat 32 miniature muffin cups with cooking spray. Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups. Spoon crabmeat mixture evenly into wonton-wrapper cups; sprinkle with cheese and chives. Brush edges of wonton wrappers with melted margarine. Bake at 350 degrees for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned. Yield: 32 appetizers (serving size: 1 appetizer).
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Creamy Guacamole1 1/2 cups avocados, peeled & cubed 1/3 cup onion, coarsely chopped 1 cup nonfat ricotta 2 tablespoons cilantro, coarsely chopped 2 tablespoons fresh lime juice 1 tablespoon jalapeno, coarsely chopped Position knife blade in food processor bowl; add avocado and next 6 ingredients. Process until smooth. Spoon into a bowl; cover and chill. Serve with toasted tortilla wedges.
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Creamy Herb Dip3 tablespoons scallions, chopped finely 3 tablespoons buttermilk 6 tablespoons lowfat cream cheese 1 1/2 tablespoons dill, chopped 1 1/2 teaspoons horseradish salt and pepper Put cream cheese in small bowl and gradually add buttermilk until smooth. Stir in remaining ingredients.
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Curried Turkey Pate1/4 cup mango chutney 1/4 cup green onion, sliced 2 cups turkey breast, cooked and finely chopped 1/2 cup non-fat sour cream 1 tablespoon italian parsley, chopped 1/2 teaspoon curry powder Position knife blade in food processor bowl; add first 5 ingredients, and process until smooth. Line a deep 4-cup bowl with heavy-duty plastic wrap, allowing plastic wrap to extend over edges of bowl. Spoon turkey mixture into bowl; cover with plastic wrap, pressing to pack. Chill 2 hours.
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Eggplant Dip2 pounds eggplants, (2 medium or 1 large), whole and unpeeled 2 tablespoons tahini 1/4 cup fresh lemon juice 1 clove garlic, crushed 1/4 cup onion, finely minced salt, if desired, to taste freshly ground black pepper, to taste 1 tablespoon olive oil 2 tablespoons minced fresh parsley Prick the eggplant in several places with a fork, place it on a baking sheet, and broil it in a preheated broiler for about 20 minutes, turning the vegetable several times so that the skin chars on all sides. Let the eggplant cool. When the eggplant is cool enough to handle, cut it in half, scrape out the flesh into a bowl, discard the skin, and mash the eggplant with the tahini, lemon juice, garlic, onion, salt and pepper. Cover the mixture, and refrigerate it. Before serving, sprinkle the spread with oil, if desired, and minced parsley and serve it with pita, fresh or toasted, or as a dip for fresh vegetables.
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French Herb Cheese2 cups nonfat yogurt 8 ounces low-fat cottage cheese, small curd 4 cloves garlic, minced (4 teaspoons) 1 1/2 tablespoons extra virgin olive oil 1 tablespoon white wine vinegar, or rice wine vinegar 1 tablespoon fresh lemon juice, (or to taste) salt and freshly ground black pepper 1/2 cup herb leaves, finely chopped Drain the yogurt in a yogurt funnel or cheesecloth-lined colander for 2 hours. Drain the cottage cheese in a fine meshed strainer for 2 hours. Puree the yogurt and cottage cheese in a food processor. Work in the garlic, olive oil, vinegar, lemon juice, salt & pepper. Correct seasonings, adding lemon juice, salt and pepper to taste. Stir in the herbs. Let ripen in the refrigerator 2-3 hours
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Grilled Eggplant Spread1 medium to large eggplant 2 cloves garlic, minced 2 cups tomatoes, chopped 1 cup roasted red bell pepper, chopped 1 tablespoon tomato paste 1 tablespoon red wine vinegar 2 tablespoons black olives, chopped 2 tablespoons fresh basil, chopped Cut eggplant lengthwise into 1/2 inch slices. Mist with olive oil spray and grill until browned and tender. Finely chop the eggplant and place it in a large bowl. Stir in the tomatoes, peppers, olives, basil, tomato paste, vinegar and garlic. Cover bowl with wrap and refrigerate for at least 2 hours before serving. Serve with toasts or crackers.
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Hot Artichoke Parmesan Spread1 14 oz. can artichoke hearts 1 clove garlic, finely chopped 1/4 cup lowfat mayonnaise 1 cup Parmesan cheese 1 teaspoon lemon zest, grated salt and pepper dash cayenne
Preheat oven to 400 degrees. Squeeze artichoke hearts in a towel until dry. Combine all ingredients in food processor and process until smooth. Spread in gratin dish and sprinkle with 1 tbs. parmesan cheese. Bake for 15 minutes until hot. Serving size 2 tbs.
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Mushroom Caviar1 tablespoon olive oil 4 scallions, minced 1/2 pound portobello mushroom, cut in 1 1/2" cubes 6 cloves garlic, roughly chopped 1/2 teaspoon fresh thyme, chopped 2 teaspoons lemon juice 4 teaspoons balsamic vinegar 1/4 teaspoon freshly ground black pepper In large saucepan heat 1 tsp. olive oil and saute scallion until tender. Set aside. Heat remaining oil and saute mushrooms, garlic and thyme until tender. Do not overcrowd pan, or mushrooms will poach. Transfer mushrooms and scallions to a food processor. Using pulse button process until coarsely chopped. Return to saucepan. Add remaining ingredients and saute over medium high heat until liquid has evaporated.
Serve in a small crock or dish as a spread for toast
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Mushroom Crostini1 teaspoon olive oil 1 cup button mushrooms 2 1/2 cups crimini mushrooms, sliced 1 pound baguette, sliced in 1/2" slices toasted 1/2 teaspoon all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon olive oil 2 teaspoons fresh thyme Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and salt; stir well. Cover and cook for 5 minutes. Increase heat to medium-high; add minced thyme, flour, and pepper, and cook for 1 minute, stirring occasionally. Brush bread slices lightly with oil mixed with a little water. Bake in 350 degree oven until crisp and brown. Remove from oven and rub cut sides of garlic over bread slices. Spoon 2 tablespoons mushroom mixture onto each bread slice. Serve warm or at room temperature.
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Mushroom-Dried Tomato Crostini1 3/4 cups mushrooms, sliced 1/2 cup onion, minced 1 dash rosemary, crushed 1 dash salt 4 slices Italian bread 2 tablespoons sun-dried tomato bits 2 tablespoons lowfat cream cheese 1 tablespoon Parmesan cheese, grated 1 tablespoon fresh lemon juice 1 tablespoon parsley, minced 1 teaspoon olive oil Heat oil in a small nonstick skillet over medium heat. Add onion, and saute 3 minutes. Add mushrooms and tomato tidbits; saute 2 minutes. Add lemon juice, salt, and rosemary; cook an additional minute or until liquid evaporates. Remove from heat, and stir in parsley. Spread cream cheese evenly over each bread slice; top with mushroom mixture. Sprinkle with cheese.
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Ranch Dip3 green onions, cut into 1" pieces 2 teaspoons lemon juice 1 clove garlic, peeled 1/4 cup plain nonfat yogurt 2 tablespoons lowfat mayonnaise 8 ounces non-fat cream cheese With food processor on, add garlic clove and then green onions through food chute, and process until minced. Add cream cheese and mayonnaise, and process until smooth. Add yogurt and lemon juice; pulse 3 times or until well-blended. Cover and chill.
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Roasted Garlic Humus1 head garlic 1/2 cup chicken broth 1 19 oz. can garbanzo beans 2 tablespoons fresh lemon juice 1 tablespoon soy sauce 1 teaspoon tahini 2 tablespoons chopped fresh parsley paprika Preheat oven to 425 degrees. Cut 1/3 top off garlic. Pour chicken broth over. Cover and bake 40 minutes, basting with broth until soft. Squeeze cloves out of skins into food processor. Add garbanzos, lemon juice, soy, tahini and 2 tbs. chicken broth. Process. Add more broth if necessary to crate smooth dip. Stir in parsley. Sprinkle with paprika and serve with pita bread.
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Roasted Garlic-and-Herb Dip1/4 cup lowfat mayonnaise 2/3 cup non-fat cream cheese 1 head garlic, trimmed 2 tablespoons chives, chopped 2 tablespoons fresh basil, chopped 1/8 teaspoon salt 1/8 teaspoon white pepper 1/2 teaspoon dried thyme Cut pointed end off garlic to expose cloves. Spray with cooking spray (preferably olive oil) Wrap in aluminum foil and bake at 400 degrees for 30 minutes. Allow to cool. Squeeze the cloves to extract garlic pulp; discard the skins. In food processor combine garlic, basil, and thyme. Add cream cheese and remaining ingredients; process until smooth, scraping sides of bowl once. Spoon the mixture into a serving bowl; cover and chill. Yield: 1 cup (serving size: 1 tablespoon).
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Roasted Red Pepper Dip1 piece fresh ginger, peeled and grated 1 clove garlic, coarsely chopped 7 ounces roasted red bell pepper 5 tablespoons fresh bread crumbs 2 teaspoons soy sauce 2 teaspoons rice wine vinegar 1 teaspoon honey 1 jalapeno, seeded and coarsely chopped 1 scallion, sliced In a food processor, combine all ingredients except bread crumbs. Add bread crumbs a little at a time until dip is thick and creamy. Serving size: 2 tbs.
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Smoked Salmon Stuffed Cucumbers1 large cucumber 2 teaspoons dill, fresh, finely chopped salt, for sprinkling 2 tablespoons low-fat cream cheese 4 ounces smoked salmon Squeeze of lemon juice 6 ounces low-fat cottage cheese salt and pepper 2 teaspoons fresh chives, finely chopped 1 head iceberg lettuce 1/4 pint yogurt Cut the cucumber in half lengthways and scoop out the seeds. Sprinkle the surface with salt and leave to stand for 1 hour. Work the Seabright smoked salmon and the cheese in a blender until smooth. Stir in the chives. Mix the yogurt, cream and dill together, adding lemon juice and seasoning to taste. Rinse the cucumber thoroughly and pat as dry as possible. Using a pastry bag, fitted with a 1/2 inch plain nozzle, pipe the smoked salmon mixture into the hollow left in the cucumber, sandwich the two halves together firmly, wrap tightly in plastic wrap and chill for a least 1 hour. Arrange the lettuce leaves on a serving plates. Unwrap the cucumber, trim away the ends and slice carefully into 1/4 inch slices. Arrange these on top of the lettuce. Spoon a little of the yogurt mixture over
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Smoked-Chicken Pate1/3 cup lowfat mayonnaise 1/4 cup red bell pepper, diced 1/4 cup onion, diced 6 ounces chicken breasts, smoked & chopped 1 teaspoon tabasco sauce, or other hot sauce 2 teaspoons water 1 teaspoon Worcestershire sauce Position knife blade in food processor. Add all ingredients, and process until mixture is smooth. Yield: 1-1/3 cups (serving size: 3 tablespoon).
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Smoked-Salmon Canape1/4 cup green onion, finely chopped 1/4 cup lowfat cream cheese 4 ounces smoked salmon, thinly sliced 16 slices pumpernickel bread, or 1/4 teaspoon dill weed, dried 1 teaspoon skim milk 1/8 teaspoon ground white pepper 16 melba toasts dill sprigs for garnish Combine first 5 ingredients in a small bowl; stir well. Spread 1 teaspoon cream cheese mixture over each bread slice; top with salmon. Garnish with a small dill sprig.
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Southwest Chicken "Sushi"3 ounces lowfat cream cheese 1/4 teaspoon cumin 1 cup black beans, mashed 1/2 cup salsa lettuce 1/2 pound boneless skinless chicken breast 2 tablespoons lime juice 1 clove garlic pepper 1 teaspoon chili powder 1 tablespoon olive oil Flour Tortillas Marinate chicken cut in strips in lime juice, garlic, pepper, chili powder and olive oil for 1 hour, then grill. Cool. Mix cream cheese with cumin and salsa. Spread a tortilla with cream cheese mixture, then with black beans. Line with lettuce leaves. Place a line of chicken strips along one end of tortilla and roll up tightly. Wrap in plastic wrap and refrigerate for at least an hour. Cut in slices to serve.
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Spicy White Bean Dip15 ounces cooked cannellini beans 1/2 cup italian parsley 1/2 teaspoon chili powder 1/3 cup cilantro 1/4 teaspoon coriander, crushed 2 tablespoons fresh lemon juice 1/4 cup green onion, chopped 1/2 teaspoon ground cumin 2 cloves garlic 1/4 teaspoon pepper 1/4 teaspoon salt 1 tablespoon plain nonfat yogurt Place all ingredients in food processor, and process until smooth. Serve with pretzels or fat-free chips or spread on crostini and top with finely minced parsley.
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Tomato-and-Feta Crostini24 slices french bread baguette, sliced 1/2" thick 1 tablespoon italian parsley, chopped 1 teaspoon dried rosemary, crushed 1/2 cup feta cheese, crumbled 1 tablespoon olive oil 1/2 teaspoon onion powder 1 cup sun-dried tomatoes, packed without oil
Place tomatoes and rosemary in a 1-quart casserole; add water to cover. Cover with casserole lid, and microwave at HIGH 5 to 7 minutes or until water boils. Let stand, covered, 10 minutes. Drain well. Position knife blade in food processor bowl; add tomatoes and rosemary, and process 10 seconds or until chunky. Brush oil evenly on bread slices; sprinkle with onion powder. Spread tomato mixture evenly over bread slices; top each slice with about 1 teaspoon feta cheese. Place on a baking sheet; bake at 350 degrees for 5 minutes. Sprinkle with parsley.
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Tuscan White Bean Spread2 tablespoons arugula, finely chopped or watercress 1 teaspoon lemon juice 1 clove garlic, finely chopped 1 tablespoon olive oil 1/2 tablespoon thyme, chopped finely 8 ounces cooked white beans Combine all ingredients except arugula until smooth. Stir in arugula. Serving: 2 tbs
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