Appetizer advise, please

[Ralph]

We're looking for a good (healthy) appetizer to bring for Thanksgiving. I'd love to make the spinach-artichoke dip from a few months ago, but it MUST be cold; my sister-in-law won't even let us in the kitchen, let alone use the oven! (And she's really a terrible cook!)

We've come across these three dips from prior CL issues. Has anyone made them to comment?

Creamy Feta-Spinach Dip (Jan/Feb, 2000)
Cosmic Crab Salad w/Corn Chips (July, 2000)
Ultimate Crab Dip (October, 1999)

By the way, we'll probably substitute shredded chicken if we make one of the crab dips (seafood haters at the dinner, too!)

Any other suggestions would be welcome; it doesn't have to be a dip, either.
Thanks in advance!

[CrystalB]

Ralph-
I've made the Creamy Feta-Spinach Dip several times and love it. It has great flavor. I think it would make a great Thanksgiving appetizer. I've served it with both veggies and pumpernickel bread. It can be made ahead of time and it is easily doubled. Let us know what you decide to go with! Good Luck!

Crystal

[Kristi]

Ralph, a member of my CL Supper Club made the Ultimate Crab Dip for our last get-together. I thought it was really good...don't remember all the ingredients, but I would suggest using light sour cream rather than fat free. I thought it could have been creamier. Good luck!

[lorilei]

I would second the recommendation for the spinach feta dip -- it's very good, and seems to be a hit with a variety of tastes. Another I would recommend is the ROQUEFORT MOUSSE and CRUDITES -- definitely fit to be served at a celebration and is equally as good with other vegetables (besides celery):

8 celery stalks with leaves
1 pound fat-free cottage cheese
3/4 cup (3 ounces) crumbled Roquefort or other blue cheese
1/8 teaspoon freshly ground black pepper

Finely chop 2 tablespoons celery leaves, reserving stalks. Place the celery leaves, cottage cheese, blue cheese, and pepper in a blender or food processor, and process for 1 1/2 minutes or until smooth. Spoon cheese mixture into a bowl; cover and chill for 1 hour. Cut the celery stalks into sticks or as desired. Serve with mousse.

Yield: 8 servings

[Susann]

(Susann's disclaimer-Ok, I am guilty of doing exactly what I tell my students NOT to do. I confess I didn't read the whole request first. This recipe does need to be heated, but maybe someone else can use it!)

Here is a really good recipe my sister gave me for a recipe/cookware shower before wedding-

Brie and cranberry pizza

1 10 oz can pllsbury refrig pizza crust
1 8 oz package brie, rind removed, cut into 1/2 inch cubes
3/4 c canned whole berry cranberry sauce
1/2 c chopped pecans

Heat oven to 425. Lightly oil pizza pan or 13x9 cookie sheet. Unroll dough and peel on sheet. Bake 5-8 minutes until lightly golden brown. Sprinkle w/brie. Place sauce in bowl. Stir to break pieces. Spoon sauce evenly over cheese and sprinkle w/pecans. bake 6-10 minutes until cheese melts.

[This message has been edited by Susann (edited 11-15-2000).]

[buddie]

this is a yummy dip and kids may love it...


APPLE DIP
1 package cream cheese
1 tsp vanilla
1/4 cup brown sugar
1/4 cup nuts

mix all chill well

dip in apple slices enjoy

[pvavricka]

Hi Ralph,

I'm not sure about this being too healthy or not, but these always go pretty fast. I get 8 slices of roast beef (from the deli) and mix together low fat cream cheese, about 1-2 tablespoons horse radish, a little dijon mustard and a little of worchestershire and s & p. Sometimes I'll add chopped green onions to this mixture. Anyway, put 2 pieces of roast beef together and spread the cream cheese mixture evenly over the beef. Then roll up and wrap in saran wrap and refrigerate. This makes 4 rolls and you just slice them at an angle and serve on a platter with whatever garnish you like. Nothing fancy, but everyone always eats these and you can play with the cream cheese ing. to whatever your tastes are. Hopefully this makes sense to you. Enjoy your party!!

Penny

[mlou]

Healthy appetizer? Carrots & Hummus

I want to give you two that are REALLY good but not so healthy, they do Not, however require butting in the kitchen http://www.cookinglight.com/bbs/smile.gif

Mix 1 package cream cheese with a little garlic powder & paprika. Get the butcher to cut you very thin salami but you need full circles. spread a little cream cheese on one half and roll up.

On some rectangular shaped ham slices, spread some cream cheese over entire slaice. Place a dill pickle on one end and roll up, slightly squeezing together, then slice into 1/4 inch slices.

[Kimba]

I like to bring a big veggie platter with cucumbers, red pepper strips, broccoli, cauliflower, baby carrots, cherry tomatoes, and yellow (summer) squash spears. I lay the veggies out like spokes on a wheel, then I take a big red pepper and cut the top off, leaving a zig-zag pattern at the edge. I clean it out and fill it with low-fat creamy cucumber salad dressing.

[Vanessa]

Hi Ralph!
I think it was Sunday my husband & I were watching Emeril Live. The show was on canapes....they looked very good!
You can access it on www.foodtv.com (http://www.foodtv.com)
then go to Emeril Live and its under canapes 11-12-00
Enjoy

[CHRIST1NE]

Could someone please post the Feta-Spinach Dip and/or the Ultimate Crab Dip? I didn't start w/CL until May 2000.

Thanks so much!

[mommywannabe]

Susann...the brie & cranberry pizza sounds SOOOO yummy! I love brie (so I don't keep it in the house http://www.cookinglight.com/bbs/smile.gif) and I plan to make this at my Mom's next week. Thanx http://www.cookinglight.com/bbs/smile.gif

[kentgirl]

Christine, here's the Creamy-Feta Spinach Dip. I can't find my Oct '99 magazine for the Crab Dip.

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)

Calories: 78 (62% from fat); Fat 5.4g

[Beth]

I made a goat cheese spread recently for a meeting and it got rave reviews from DH and the group. I made it with lowfat cream cheese, but I think you could use nonfat for it. You could cut back on the nuts or even omit them, losing a little in the texture. You could also make it even lighter and creamier by reducing the amount of goat cheese and adding a little yogurt. That said, if cheese isn't too heavy for you, it's great as is. I served it with crackers, but it would be good with vegetables. I made the blue cheese/cottage cheese dip mentioned above last year and it also went over very well.


* Exported from MasterCook *

Goat Cheese Spread With Basil

1/2 lb cream cheese
1/2 lb goat cheese
1 clove garlic -- pressed or minced
1/2 tsp red pepper flakes -- (1/2 to 1)
1/2 cup pecans or walnuts -- lightly toasted and chopped
1 cup packed basil leaves -- stemmed and chopped
Salt and pepper to taste

Combine the cheeses, garlic and pepper flakes in a large bowl. Prior to serving, add basil and nuts. Mix and season to taste. Serve at room temperature.

Per serving: 1823 Calories (kcal); 160g Total Fat; (78% calories from fat); 87g Protein; 12g Carbohydrate; 487mg Cholesterol; 1457mg Sodium
Food Exchanges: 0 Grain(Starch); 12 Lean Meat; 0 Vegetable; 0 Fruit; 24 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0

[ellielk]

Please tell me that's the calorie count for the entire recipe!

[ginny177]

Susann - The Brie / Cranberry looks delicious . How many does it make ?

[SHERRY]

Ralph
You could always precook somthing and bring a small crockpot that could keep a hot appitizer warm for you!
I like the small cocktail wieners you cook in the crock pot with bbq sauce and grape jelly. Serve with fancy tooth pics.

[Susann]

Ginny-I don't remember how many, but I think it would serve about 8 or so as appetizers. It really is good. Let me know how you like it.

[maccmedia]

Could one of you cool mastercook folks please post the recipe for the Ultimate Crab Dip.

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

[Susann]

Please disregard. Sorry!

[This message has been edited by Susann (edited 12-17-2000).]

[maccmedia]

Thanks so much for posting recipe. I'll be making it this weekend!

[SHERRY]

* Exported from MasterCook *

Ultimate Crab Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Oct '99


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (8-ounce) blocks fat-free cream cheese
1/4 cup low-fat plain yogurt
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
1/4 teaspoon hot sauce
1 tablespoon green onions -- finely chopped
1/2 cup water chestnuts -- chopped
1 pound lump crabmeat -- shell pieces removed

Beat cream cheese at high speed of a mixer until smooth. Add yogurt, horseradish, Worcestershire sauce, pepper, and hot sauce; beat well. Stir in green onions, water chestnuts, and crabmeat.

(serving size: 1/4 cup)

Description:
"Serve this dip with crackers or toasted French bread."
Source:
"Cooking Light, October 1999, p.117"
Copyright:
"© Cooking Light"
Yield:
"4 cups"

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

Per Serving (excluding unknown items): 59 Calories; 1g Fat (11.9% calories from fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 247mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 20158 0 0 0 0 0 5473 0

[CillaB]

Thank you to Beth for the Goat Cheese Basil Spread. I made it for a party and as a hostess gift. Both times it received rave reviews.

[Beth]

Originally posted by CillaB:
Thank you to Beth for the Goat Cheese Basil Spread. I made it for a party and as a hostess gift. Both times it received rave reviews.

Gald you liked it. I'm thinking about making it for Christmas Eve, maybe filling a hollowed out red bell pepper with it.

[Tiger]

Susann or anyone who made the brie and Cranberry Pizza. I'm going to make this for an open house. It sounds great!
Just a few questions: Is it best to serve it hot? How do you cut it? (in squares ?) I was thinking of making it on my round pizza stone, would it be ok cutting it like a pizza? thanks!

[lanie]

Just have to add - and I do believe the recipe came from Lindrusso - those Spinach Balls are to die for - served them this past weekend - had 4 requests for recipe - excellent - and healthy to boot - lots of spinach! Thanks for a very good recipe! http://www.cookinglight.com/bbs/wink.gif lanie

[Susann]

Tiger-I serve the brie and cranberry pizza warm and usually cut it into little squares. Let me know how it goes!

[mommywannabe]

The brie & cranberry pizza was very yummy! It was best hot/warm, but that didn't stop me from cleaning up the few leftover pieces after it had cooled http://www.cookinglight.com/bbs/smile.gif

[Tiger]

Susann
I finally made the brie and cranberry pizza. Soooo Good!! And easy too!! It's a keeper! Thanks

[Susann]

Glad you enjoyed it!