Antipasto Dip

Here's a dip recipe from my Aunt Robin. I don't think I've ever had it, but it sounds interesting and she loves it. Apparently I was talking about having leftover canned artichokes at some point (probably after the Easter Soup Disaster of '09) and this is a good use for them.

14oz can artichoke hearts, drained and chopped
7oz can sliced mushrooms, drained and chopped
7oz jar roasted red peppers, drained and chopped
1 c pimento-stuffed olives, drained and chopped
1/2 c chopped green pepper
1/2 c chopped celery
1/2 c finely chopped onion
1 clove garlic, minced
1/2 c olive or vegetable oil
2/3 c white vinegar
2 1/2 t Italian seasoning
1 t seasoned salt
1 t sugar
1/2 t freshly ground pepper

Try to chop all the vegetables to about the same size. Combine artichoke hearts, mushrooms, red peppers, olives, green peppers, and celery in a large bowl and set aside. Sauté garlic and onion in oil about 3 minutes until onion is tender. Add vinegar and spices. Bring to a boil, then remove from heat and pour over the vegetables. Cover and chill for 8 hours. Use a slotted spoon to transfer to serving dish. Serve with crackers or with toasted bread as bruschetta.

Better Butter

This spread stays soft in the refrigerator and has lower saturated fat than the same amount of butter, so it's better (than) butter!

2 T water
1/2 t salt
1/4 t lecithin
2 T dry skim milk powder
2 sticks softened butter
1 cup safflower/soy/corn/etc. oil

Put water and salt in blender first to dissolve salt. Then add the rest and blend until smooth. Pour into containers and  refrigerate. It will be a soft solid when cold, but turns back to liquid if left at room temp.

Best Guacamole Ever

It's true. More yummy goodness from Ms. Julie Jordan.

img via: 30 Pounds of Apples

1 ripe avocado
1/4 medium tomato
1/4 small onion
1 T sour cream or ricotta cheese
1/2 t ground cumin
1-2 cloves garlic
1/2 t salt (or less)
a little lemon or lime juice

Finely chop the tomato and mince the onion. Press or mince the garlic. Mash everything together, then beat until fluffy.

Party Spinach Dip

Apparently from a Jenny Craig cookbook, this dip is my mom's trademark dish and everyone's favorite at potlucks. Best part is, it's even pretty healthy.

12 oz. 1% cottage cheese
10 oz. frozen chopped spinach
8 oz. can chopped water chestnuts
1/2 cup low fat sour cream
1/4 cup dry vegetable soup mix (Knorr)
2 t onion, grated or finely minced
1 t lemon juice

Thaw and squeeze the spinach dry. Drain and chop the water chestnuts some more. Blend the cottage cheese in the food processor until smooth. Put everything together in a bowl and mix well. Cover and chill at least 3 hours before serving.

Serving ideas: party rye and pumpernickle slices, water crackers, melba rounds, hollowed bread bowl with cubed bread, Fritos (seriously, they are kinda perfect)

1 T has aprox: 9 calories, .3 gram fat

Quick Black Bean Dip

Exactly what it sounds like. Quite good!

15 oz. can black beans, drained and rised
1/2 cup mild salsa
2 T fresh lime juice (aprox 1 small lime)
2 T fresh cilantro, chopped
1/4 t cumin

Throw everything in the food processor and blend until smooth. Serve with baked tortilla chips to not destroy the healthy-ness of the dip.

1/2 cup serving contains aprox: 100 calories, 5 grams fiber, 6 grams protein, zero fat

Hummus

We love this stuff, it's from Julie Jordan's first cookbook, Wings of Life. Eat hummus with pita bread, carrots, celery, cucumbers, crackers, whatever makes you happy!

15 oz. can chick peas (drain, but reserve liquid)
2 cloves garlic (or more)
1/2 t salt
1 T tahini
juice of 1 lemon (or more)
2-6 T chick pea canning liquid
optional: chopped parsley, shredded carrot

Put everything in the food processor and grind until smooth. Add more canning liquid if necessary to unthicken and anything else to taste. Let sit to blend flavors before serving.

Serves 4. Aprox 121 calories, 3.5 grams fat per serving.