What's your favorite CL appetizer?

[Lisa W]

I'm always looking for things to bring when we go visiting. So far, the favorite has been the Toffee Apple Dip. So much so that now I can't take it anymore because everyone makes it! I'd love any suggestions. http://www.cookinglight.com/bbs/smile.gif

[schuh]

The toffee dip is my all-time favorites. I've made a few slight variations to my recipe so it's not the "official" CL recipe. It appears below.

Lisa, I also like the spinach artichoke dip but made some modifications to that too. If you do a search on the bulletin board you'll find suggestions. It's something I consider to be a "winter" appetizer -- warm and kind of heavy.

TOFFEE DIP WITH APPLES

3/4 cup packed brown sugar
1/2 cup powdered sugar
1 tsp. vanilla extract
1 8-oz block low-fat cream cheese
3/4 cup toffee bits, such as Skor (about 4 oz.)
Apples, approximately 10 -- tart apples such as Granny Smith work well
Pineapple juice (small can -- to keep apples from browning)

Combine first 4 ingredients in a bowl; beat at medium speed of a mixer until smooth. Add toffee bits and mix well. Cover and chill. (Make ahead to allow toffee bits to soften.) Combine apples and pineapple juice in a bowl; toss well. Drain apples. Serve with dip. Garnish dip with a few toffee bits, if desired.


[This message has been edited by schuh (edited 06-02-2001).]

[crlykat]

This is an easy and spicy dip. We make this often, and the recipe can be doubled or tripled easily. We increase the amount of pepperoncinis considerably because we like things spicy.

Pepperoncini Cheese Dip
1/4 cup 1% low-fat cottage cheese
1/4 cup plus 2 Tbs light cream cheese
1/4 cup nonfat sour cream
1/4 cup jarred seeded pepperoncins, finely chopped and drained
1 Tbs. Parmesan cheese
1/4 tsp garlic powder

Combine first three ingredients in container of electric blender; cover and process til smooth. Transfer to a bowl and stir in chopped peppers, Parmesan and garlic. Serve with commercial breadsticks or crackers.

Notes: We add lots more pepperoncinis, garlic, and cheese to taste. And we use only fresh garlic. Everyone in my family wants me to bring this when I visit.

[jazzcat]

crlykat, thanks for posting the above recipe. It looks great. I'll have to make it soon. BF loves pepperoncini.

[Grace]

Probably these two dips would be my favorites (so far!! Always in search of a new favorite!!), but really, there are MANY that I love.

CookWare(tm) from Cooking Light(r)

Tex-Mex Black Bean Dip

SOURCE: Cooking Light YEAR: April 1997 PAGE: 113

INGREDIENTS FOR 13 SERVINGS:
1 (15-ounce) can black beans, drained
1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup mild picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

INSTRUCTIONS:
Guaranteed to enliven any gathering, this piquant dip first appeared in our
November/December 1994 issue. Be sure to keep a can of black beans in the
pantry and some reduced-fat Monterey Jack cheese in the refrigerator at all
times. That way you'll have a warm, spicy welcome for whomever drops in.

1. Place beans in a bowl; partially mash until chunky. Set aside.

2. Heat oil in a medium nonstick skillet over medium heat. Add onion and
garlic, and saute 4 minutes or until tender. Add beans, tomato, picante sauce,
cumin, and chili powder; cook 5 minutes or until thick, stirring constantly.
Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve
warm or at room temperature with fat-free corn or flour tortilla chips. Yield:
1-2/3 cups (serving size: 2 tablespoons).

NUTRITIONAL INFORMATION:
CALORIES 42 (21% from fat); FAT 1g (sat 0.4g, mono 0.2g, poly 0.2g); PROTEIN
2.6g; CARB 6.2g; FIBER 1g; CHOL 2mg; IRON 0.6mg; SODIUM 136mg; CALC 30mg


CookWare(tm) from Cooking Light(r)

Spicy Roasted-Red Pepper-and-Bean Dip

SOURCE: Cooking Light YEAR: Sept 1998 PAGE: 170

INGREDIENTS FOR 2 SERVINGS:
1 (7-ounce) bottle roasted red bell peppers, drained
1 cup reduced-fat firm silken tofu (about 6 ounces)
1/3 cup fresh parsley leaves
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, crushed
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 teaspoon minced seeded jalapeno pepper
Sliced jalapeno pepper (optional)

INSTRUCTIONS:
Once blended, this Tex-Mex-inspired dip reveals no sign of tofu; it's already
taken on the flavors of roasted red peppers, jalapeno, lime, and cumin. Serve
with breadsticks, pita bread, or baked tortilla chips.

1. Chop bell peppers to measure 1/4 cup; set aside. Place remaining bell
peppers, tofu, and the next 7 ingredients (tofu through beans) in a food
processor, and process until smooth. Spoon mixture into a bowl; stir in
reserved 1/4 cup bell peppers and minced jalapeno. Cover and chill. Garnish
with a sliced jalapeno, if desired. Yield: 2-1/2 cups (serving size: 1/4 cup).

NUTRITIONAL INFORMATION:
CALORIES 76 (27% from fat); FAT 2.3g (sat 0.3g, mono 1.2g, poly 0.6g); PROTEIN
4.1g; CARB 10.2g; FIBER 1.2g; CHOL 0mg; IRON 1.2mg; SODIUM 244mg; CALC 28mg

[crlykat]

One we make again and again is the Pepperocini Dip from the Cooking light Cookbook 1993 I think it was. It's a creamy, spicy garlicky dip. Will post after I get back from shopping!

[djoygirl]

Lisa, the toffee apple dip sounds great! I must have missed it. Would you mind posting the recipe?
I'm sorry I have no ideas for you, I looked through my recipe book and realized I haven't kept any appetizers from CL. I guess nothing has caught my fancy in that department.

[Lisa W]

Thanks for your ideas everyone - they look great!

[BethR]

One of my favorites is Picadillo Empanaditas. Tasty and not too much work thanks to pizza dough in a can...


* Exported from MasterCook *

Picadillo Empanaditas


1/4 pound ground round
3 tablespoons finely chopped onion
3 tablespoons finely chopped green bell pepper
1 garlic clove -- minced
3 tablespoons raisins -- chopped
2 tablespoons diced pimento
1 tablespoon capers -- chopped
1 tablespoon tomato paste
1/2 teaspoon bottled habanero sauce or other hot sauce
1/8 teaspoon salt
1 (10-ounce) can refrigerated pizza crust
Cooking Spray

Preheat oven to 425º.

Cook beef in a small nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return beef to pan. Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Remove from heat, and stir in raisins and next 5 ingredients (raisins through salt).

Divide the pizza crust dough into 18 portions; cover dough, and let rest 5 minutes. Shape each dough portion into a ball, and roll each portion into a 3-inch circle on a lightly floured surface. Spoon 2 level teaspoons of beef mixture onto half of each dough circle. Moisten edges of dough with water. Fold dough over beef filling, and press edges together to seal. Place empanaditas on a large baking sheet coated with cooking spray. Lightly coat tops of empanaditas with cooking spray. Bake at 425º for 10 minutes or until lightly browned.

Serving Size: 2 empanaditas

Description:
"Empanadas are pastry turnovers filled with savory meats and/or
vegetables. Our smaller versions, eaten as appetizers, are called
empanaditas. Picadillo is a traditional Cuban mixture consisting of
ground beef and seasonings."
Cuisine:
"Latin"
Source:
"Cooking Light, July/August 98, p.168"
Copyright:
"© Cooking Light"