Well, Superbowl weekend is just about upon us. Listed below are some tasty and healthy snacks you could serve at your party. Enjoy!
1. Warm Spinach-Artichoke Dip
- 1 tablespoon extra-virgin olive oil
- 1 (16-ounce) can lima (or butter) beans, drained
- 1 cup mayonnaise
- 4 ounces tub-style cream cheese
- 1 teaspoon hot pepper sauce (such as Tabasco)
- 1 teaspoon capers, drained
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
- 1 (14-ounce) can artichoke hearts, drained
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 3/4 cup preshredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup sliced green onions
- 1 tablespoon fresh lemon juice
1. Preheat oven to 350°.
2. Combine first 8 ingredients (through mustard) in a food processor, and process until smooth (about 15-20 seconds).
3. Add remaining ingredients; pulse 5 times, then process until mixture is consistent throughout (about 10 seconds). With a rubber spatula, transfer mixture evenly to a 1-quart casserole dish, smoothing top.
4. Bake at 350° for 25-30 minutes or until lightly browned and bubbly at the edges. Remove from oven; cool 10 minutes.
2. White Bean Dip
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/4 cup loosely packed chopped fresh sage leaves
- 1 teaspoon extra-virgin olive oil
- Salt and pepper, to taste
Place cannellini beans in bowl, and mash with fork; set aside. Heat a small pan over medium heat; add 2 tablespoons extra-virgin olive oil, and let it warm. Add garlic, and chopped fresh sage leaves. Stir constantly for 4 minutes or until garlic is brown and sage is crispy. Pour hot oil over beans; stir. Garnish with 1 teaspoon extra-virgin olive oil, and add salt and pepper, to taste. Cover and store in fridge up to 1 week.
3. Zucchini Fries
- 2 zucchini
- 1 egg white
- 1/4 cup milk
- 1/2 cup shredded Parmesan cheese
- 1/2 cup seasoned breadcrumbs
- Olive Oil spray
Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.
4. Artichoke Dip
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup cream cheese
- 3/4 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella, divided
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 tablespoon chopped scallions
- 1 tablespoon chopped fresh flat-leaf parsley
1. Preheat oven to 350°. Combine the artichokes, mayonnaise, cream cheese, 1/2 cup Parmesan, 3/4 cup mozzarella, garlic salt, pepper, scallions, and parsley in a bowl; transfer to baking dish.
2. Top with remaining Parmesan and mozzarella; bake 20–30 minutes or until golden and bubbling.
5. Mini Turkey Burgers with Gorganzola
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 pounds ground turkey breast
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- Olive Oil cooking spray
- 1/4 cup mayonnaise
- 2 tablespoons minced sweet gherkin pickle (about 2 small)
- 1/8 teaspoon freshly ground black pepper
- 12 (1-ounce) whole wheat or sprouted dinner rolls
- 6 curly leaf lettuce leaves, torn in half
Combine first 4 ingredients in a large bowl. Add cheese, stirring with a fork just until combined. Divide turkey mixture into 12 equal portions, shaping each into a 1/4-inch-thick patty.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 patties; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done. Place patties on a large baking sheet in a single layer. Repeat procedure with remaining patties. Cool patties to room temperature. Cover with plastic wrap; freeze until firm. Place in a single layer in zip-top plastic bags; freeze up to 3 months.
Thaw patties overnight in refrigerator.
Preheat oven to 400º.
Coat a large baking sheet with cooking spray. Place patties on baking sheet in a single layer; cover with foil. Bake 10 minutes or until thoroughly heated. Keep warm.
Combine mayonnaise, pickle, and 1/8 teaspoon pepper in a small bowl. Cut rolls in half horizontally. Spread about 1 teaspoon mayonnaise mixture on bottom half of each roll; top each with 1 turkey patty and 1 piece lettuce. Cover with tops of rolls. Serve immediately.
6. Twice Baked Sweet Potatoes
- 2 medium sweet potatoes (8 to 10 ounces each)
- 3 ounces Canadian bacon, diced
- 2 tablespoons sour cream
- 3 teaspoons chopped fresh chives
- 2 tablespoons shredded sharp cheddar cheese
Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl. Spoon mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 teaspoon chives.
7. Beef and Beer Chili
- 1 1/2 cups chopped red onion (about 1 medium)
- 1 cup chopped red bell pepper (about 1 small)
- 8 ounces ground beef
- 2 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 (19-ounce) can red kidney beans, drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14-ounce) can organic beef broth
- 1 (12-ounce) bottle beer (any one you’d like)
- 1 tablespoon yellow cornmeal
- 1 tablespoon fresh lime juice
Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.