CL Appetizers!

[Kristi]

What types of appetizers/party foods have you made from CL that were considered "hits"?

I've really enjoyed the recent spinach/artichoke dip, Garlic Sizzled Mushrooms (from '99 I think...), Creamy Yogurt Walnut Dip, to name a few...

[Kerri]

The Tex-Mex Black Bean dip!

[Wendy w]

Definitely the spinach artichoke dip!!!

[Denise]

Tex-Mex and Feta Spinach!

[andreajackson]

I just went to a new restaurant tonight called P.F. Changs, it was wonderful!!
We had lettuce wraps as an appetizer and they were delicious! I thought they would be good to make for my next CL supper club and was wondering if anyone had a recipe for these? T.I.A

[TheresaM]

Andrea - were the lettuce wraps,like eggrolls? were they veggies only or did they have meat? I have an excellent low-fat
eggrolls recipe. - Theresa

[BethH]

Andrea--we ate there for lunch yesterday! Passed on the lettuce wraps but they did look yummy. I had the lemon chicken and broccoli which was so good! I can't wait to eat my leftovers today! How funny that we both went there! http://www.cookinglight.com/bbs/biggrin.gif

Also--for Theresa, they have veggie and chicken and you make your own. It comes with a pile of chicken/vegs and you put it in a lettuce leaf and dip in sauce. They aren't already rolled!

[andreajackson]

The lettuce wraps were not like eggrolls. They came with the lettuce on one plate and the mixture of chicken and veggies on another and then you put some of the mixture on the wrap and roll it up. YUM!

[CrystalB]

The Cl appetizers I've tried and loved are the cold spinach/feta dip, the brushetta pomodoro, and the Tex-Mex black bean dip. I plan on trying the Roasted Red Pepper & Walnut dip from the new Make it Ahead supplement. Let me know if you need any of the recipes!

[Kristi]

Crystal, I would love the recipes for the cold spinach/feta dip and the roasted red pepper dip, when you have a chance! I don't recall seeing those... They sound right up my alley.

[CrystalB]

Kristi-
Here you go!

Creamy Feta-Spinach Dip
From Jan/Feb '00 Cooking Light
-----------------------
1 (8-oz.) carton plain low-fat yogurt
3/4 cup (3 oz.) crumbled feta cheese
1/4 cup (2 oz.) 1/3-less-fat cream cheese, softened
1/4 cup low-fat sour cream
1 garlic clove, crushed
1 1/2 cups finely chopped spinach
1 Tbsp. minced fresh or 1 tsp. dried dill
1/8 tsp. black pepper
Fresh Dill (optional)

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into the bowl of a food processor using a rubber spatula. Add the cheeses, sour cream, and garlic, and process until smooth, scraping sides of bowl once. Spoon yogurt mixture into a medium bowl, and stir in the spinach, minced dill, and pepper. Cover and chill. Garnish with fresh dill, if desired. Yield: 2 cups (serving size: 1/4 cup)

Roasted Red Pepper & Walnut Dip

4 medium red bell peppers (about 2 pounds)
Cooking spray
1 cup chopped onion
1/2 cup chopped walnuts
1 tbsp ground cumin
1/8 tsp ground red pepper
3 garlic cloves, minced
1 tsp honey
1/2 tsp salt
9 (6-in.) pitas or flatbread rounds, each cut into 8 wedges

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatted with hand. Broil 12 mins. or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 mins. Peel and place in a food processor; process until smooth.
3. Place a large nonstick skillet coated with cooking spray over med-high heat until hot. Add onion and next 4 ingredients; saute 8 minutse. Stir in the bell pepper puree, salt, and honey; cook 5 minutes. Cool. Place onion mixture in a food processor; process until smooth. Cover and chill. Serve at room temp. with pita wedges. Yield: 18 appetizers (serving: 2 tbsp dip and 4 pita wedges).

Per serving: 98 cals (27% from fat); 3g fat; 3.3g protein; 15.3g carb; 1.7g fiber

Tip: Earlier someone (I believe Peggy) posted that she used bottled roasted red peppers as a short cut and it turned out great. Enjoy!

[Laura B]

Here is the Garlic Sizzled Mushrooms recipe. Gosh, doesn't it sound delicious? I'm going to have try this one soon.

Kristi- how did you serve these? Do you think they would taste good on top of baked polenta slices?

* Exported from MasterCook *

Garlic-Sizzled Mushrooms

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers March '98
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
Cooking spray
5 cups (about 1 pound) quartered mushrooms
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
10 garlic cloves -- chopped
1/2 cup no-salt-added beef broth
Dash black pepper
2 tablespoons chopped fresh parsley

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the mushrooms, crushed red pepper, salt, and garlic to skillet, and sauté for 3 minutes. Reduce heat to medium. Add broth and black pepper, and cook 5 minutes. Remove from heat, and sprinkle with parsley.

Serving Size: 1/2 cup

Description:
"When the mushrooms are added to the olive oil, they sizzle. These
garlic-and-red pepper infused mushrooms have a feisty flavor."
Source:
"Cooking Light, March 1998, p.150"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 52 Calories; 2g Fat (27.6% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 4196 0 0 620 26512 0 0

[CathyS]

The ham & spinach dip from a couple years ago! It heated in the oven, but the leftover dip was great cold too! Also, the bruschetta pomodoro was great. I made it for my parents, who aren't big on new stuff, and they loved it, and have made it several times since.

CathyS


[This message has been edited by CathyS (edited 11-01-2000).]

[Kristi]

Laura- I have typically served the mushrooms with toothpicks (for parties, etc.), but I think they would be great on polenta slices. They have quite a bite, so a little goes a long way.

[JJ40]

Oooo! Could someone please post the Garlic Sizzled Mushrooms recipe???

Also, in the Make It Ahead supplement (right near the beginning) there is a recipe for lettuce wraps...Andrea, you might want to check it out. (Unfortunately I'm at work or I'd post the recipe for you).

Julie http://www.cookinglight.com/bbs/smile.gif