Better Late Than Never

I had hoped to be able to get an appetizer post in before the Super Bowl. But as it usually happens in life with little kids, things got hectic and time got away from me. But, I figured better late than never. Maybe you all can use them next year. I know lots of appetizers are bad for you so I am trying to balance things out by throwing a few healthier options in.

This first one is a family favorite. I got the recipe from my MIL who I think got it from my SIL so I have no idea where the original recipe came from.

Dill Dip in a Bread Bowl

1 ½ tbs. Beau Monde Spice Blend (this is made by Spice Island but it can be hard to find. If you can’t find it, celery salt works fine as a substitute. This should be more of a “to taste” addition.)
2 tbs. dried onion flakes
2 tbs. dill weed
½ C mayo
1 ½ C sour cream (I used reduced fat for both the mayo and the sour cream)
1 round loaf of bread with the center removed and chunks reserved

Combine the herbs and spices with the pay and sour cream. Let it sit in the fridge for at least an hour. Spoon into the hollowed out out bread and serve with the reserved bread chunks for sipping.

My note: The original recipe called for a cup each of mayo and sour cream but I thought that was too much mayo so this recipe reflects my modification.

The next recipe I believe came from Stacy’s Pita Chips.

Classic Spinach Artichoke Dip

1 (14 oz. can) artichoke hearts, drained and chopped
½ (10 oz. package) frozen spinach, thawed
½ C reduced fat sour cream
¼ C reduced fat mayo
¼ C reduced fat cream cheese
¼ C grated Romano cheese (you could also use parmesan)
¼ tsp. minced garlic

Preheat Oven to 375 degrees. In a small baking dish, mix all the ingredients together. Cover dish and bake until heated through and bubbly, about 25 minutes. Serve hot warm or cool.

This is slightly healthier and is served with apple slices.

Toffee Apple Dip

¾ C brown sugar
½ C powdered sugar
8 oz. reduced fat sour cream
1 tsp. vanilla
¾ package of Skor (or Heath) toffee bits
Sliced apples

Mix sugars, cream cheese and vanilla. When smooth, add toffee bits. Serve with apple slices for dipping.

Tip: If you dip apple slices in pineapple juice, it keeps them from turning brown and brings out their natural sweetness.

Another Healthy favorite of mine is tzatziki. I like to use this recipe from Ina Garten and serve it with veggies for dipping.

Easy Tzatziki

2 (7-ounce) containers Greek yogurt (recommended: Fage Total)
1 hothouse cucumber, unpeeled and seeded
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with toasted pita crisps.

And last but not least, this is my favorite during grilling season. It’s by Bobby Flay and it can be found online here.

Tomato Bread with Prosciutto

8 ripe plum tomatoes
1/2 cup Spanish olive oil, divided
Salt and freshly ground pepper
6 cloves garlic, finely chopped
1/4 cup pine nuts
1 tablespoon finely chopped fresh thyme leaves
16 (1/2-inch thick) slices Ciabatta or crusty country-style bread
16 thin slices prosciutto

Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Coarsely chop the tomatoes and then place in a food process with the garlic, 1/4 cup of the olive oil, and the pine nuts. Process until smooth. Transfer to a bowl, stir in the thyme, and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes.

Brush each slice of bread with the remaining oil on both sides, season with salt and pepper, and grill until lightly golden brown, about 30 seconds on each side. Remove the bread from the grill, brush 1 side of each slice with the pureed tomato mixture, and top each with a slice of prosciutto. Serve.

Happy Snacking!