Low Fat Appetizers And Dips Recipe

Low fat appetizers and dips recipe to make your mouth water.

1. Spicy Crispy Snacks

4 – 5 sheets of corn bread or pita bread
Low fat cooking spray
Spicy Seasoning Powder

Method
Spray each sheet of bread on each side with cooking spray – not too much. Then quickly cut into small squares. Place the squares onto a baking tray lined with baking paper and sprinkle on seasoning. Bake in a hot oven until they are hard and golden, turning once so both sides are cooked. Be careful not to burn them. Serve with a Dip or munch them on their own.

2. Seafood Pate

. 1 large tin of your favorite seafood such as salmon (remove bones), tuna or sardines – in springwater
. 1 onion, chopped
. small amount of ground black pepper
. Dash of tobasco sauce
. 4-5 tablespoons of low fat cream cheese
. 1/3 cup of low fat sour cream
. Small squeeze of lemon juice

Method
Place all of the above ingredients into a blender and combine until smooth. Serve in a dip or pate bowl with chopped parsley or spring onions on top for decoration. The spicy crispy snacks or your favourite veggie sticks eg, celery or carrot sticks taste great with this dip. Why not serve this dip with some low fat cracker biscuits too?!

3. Pinto Bean Dip

Serve with baked low fat tortilla chips.

Servings: 10
Yield: 2 1/2 cups

. 2 – 15 ounce can pinto beans, drained
. 8 slices canned jalepeno and 2 tablespoons of juice
. 1 teaspoon salt
. 1 teaspoon sugar
. 1/2 teaspoon onion powder
. 1/8 to 1/4 teaspoon cayenne pepper
. 1/2 teaspoon paprika
. 1/4 teaspoon garlic powder

Puree all ingredients in food processor on high speed until smooth. Cover and refrigerate for 1 hour or more. Serve with baked tortilla chips or on chalupas with lettuce, tomatoes and low fat cheese.

4. Cottage Cheese Dip

Serve with fresh raw veggies.
Servings: 20
Yield: 1 1/3 cups
. 1 cup cottage cheese, creamed
. 2 tablespoons lemon juice
. 2 tablespoons milk
. 2 tablespoons low fat salad dressing or mayonnaise
. 2 tablespoons green onions, chopped
. 1/4 cup parsley, coarsely chopped
. 1/2 teaspoon tarragon leaves
. 1 dash pepper

Mix ingredients in a blender, scraping sides of blender jar with a rubber scraper and as needed until mixture is smooth and creamy. Serve with fresh vegetables – carrots, celery, green pepper etc.

5. Poblano Pico de Gallo

This mild topping can be used on any thing – chicken, fish, sandwiches and baked low fat tortilla chips.
Servings: 16

. 1 large or two medium fresh vine ripe tomatoes, diced
. 1 large poblano pepper, firm and dark green in color
. 1/2 cup or less cilantro, chopped fine
. 1 large sweet hybrid onion like Vidallia, chopped
. juice of 1 large lime
. 1 clove of garlic (2 cloves if you are a garlic lover)
. salt and fresh ground black pepper to taste

Combine all ingredients and place in an airtight container in refrigerator to meld flavors together. Enjoy on all kinds of meat, poultry and fish or as a dipper for low fat baked tortilla chips. This milder version can even be used on sandwiches without masking other flavors.

6. Mango Red Onion Salsa

Serve as an accompaniment for grilled fish or chicken.
Serves: 4
Yields: 1 3/4 cups

. 2 small mangoes, peeled, pitted, diced
. 3/4 cup chopped red onion
. 1/4 cup chopped fresh cilantro
. 2 tablespoons fresh lime juice
. 1 teaspoon minced peeled fresh ginger
. 1/2 teaspoon grated lime peel
. 1/8 teaspoon cayenne pepper

Combine all ingredients in medium bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes.
(Can be prepared 3 hours ahead. Cover and refrigerate.)

7. Bar -B-Q Glazed Turkey Meatballs

The Butterball Turkey Company
www.butterball.com

Meatballs may be made a day ahead of time, refrigerated and then glazed prior to serving. *A barbecue sauce with a sweeter flavor works best.

Servings: 20
Yield: 50 Small Meatballs
Preparation Time: 20 minutes
Cooking time: 25 minutes

. 1 – 1 1/4 pounds Butterball® Fresh Ground Turkey
. 1 cup sauerkraut, drained, finely chopped
. 1/4 cup original flavored barbecue sauce*
. 1/2 cup currant jelly
. 3 tablespoons original flavored barbecue sauce*

Heat oven to 375°F. To make meatballs, combine turkey, sauerkraut and the 1/4 cup barbecue sauce in a medium bowl. Shape turkey mixture into small meatballs, about 1-inch in diameter. Place in a 15-1/2″ x 10-1/2″ x 1″ jelly-roll pan sprayed with cooking oil spray. Bake 12 to 15 minutes or until no longer pink in the center.

Meanwhile, heat jelly and the 3 tablespoons barbecue sauce in large skillet over medium-low heat until jelly melts. Add meatballs, turning to coat with glaze. Continue heating until meatballs are hot and glazed.

Note: I’ve used the above recipe as a guide. You can modify when making it to ensure that you’re using low fat or reduced sugar and salt sugar ingredients. For example using Low Calorie currant jelly. I don’t have butterball products where I live so I used lean gound turkey from the local poultry shop.

8. Blue Cheese Baguette Spread

These is great for a quick and easy appetizer.
Serves: 16

. 8 ounces fat free cream cheese, softened
. 2 ounces Bleu cheese, crumbled
. 2 tablespoons walnuts, toasted and coarsely chopped
. 1 tablespoon fresh chives, chopped
. 1 tablespoon fresh parsley, chopped
. 1/4 teaspoon freshly cracked black pepper, to taste
. pinch of salt

Mix ingredients together and chill. Spread on thin slices of baguette or party rye bread.

9. Stuffed Mushroom Caps

Makes enough for a crowd and can be prepared the day
ahead and baked just before serving.

Servings: 20 – 2 caps per person

. 40 large fresh button mushrooms, cleaned
. 3/4 teaspoon olive oil
. 2 teaspoons garlic, minced
. 3/4 teaspoon oregano
. 6 ounces chopped, frozen spinach, thawed, drained and squeezed dry
. 1/3 cup fat-free cottage cheese
. 1/4 cup green onions, minced
. 2 Tablespoons grated Parmesan cheese
. 3 ounces cooked tiny shrimp
. 1/4 cup seasoned Italian bread crumbs
. 1 tablespoon Dijon mustard
. 1/2 teaspoon Tabasco sauce

Preheat oven to 400° degrees F. Remove stems from mushrooms and chop finely. Place mushroom caps on baking sheets with the trimmed stem-side up. Set them aside.

In a skillet, heat oil and add chopped mushroom stems, garlic, and oregano. Cook over medium heat for 5 minutes, stirring often. Transfer mixture to a mixing bowl.

After spinach has thawed, squeeze until all moisture has been removed. Add spinach to cooked mushrooms along with cottage cheese, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco. Mix well. Top mushrooms generously with filling. Bake at 400° degrees F. for 15 minutes until mushrooms are tender. Serve warm.

10. Shrimp and Crab Crostini

This can be made ahead of time for those special parties.
Serves: 32

. 32 baguettes slices, 1/4 inch thick
. Extra Virgin Olive Oil cooking spray
. 8 oz. Cooked shrimp , salad shrimp or crab meat or a combination of both, chopped coarsely)
. 1 large red bell pepper, very finely diced
. 3 tablespoons fat free or low fat mayonnaise
. 2 tablespoons fresh Italian parsley, chopped
. 1 tablespoon fresh chives, chopped
. 1 tablespoon freshly squeezed lime juice
. 1 tablespoon Dijon mustard
. 2 teaspoons fresh grated Parmesan cheese
. 4 to 5 drops Tabasco Sauce
. salt to taste
Toast the baguette slices:
Light spray a nonstick skillet and heat over medium high heat. Grill each side of baguettes until golden brown, 1 to 2 minutes. Remove from heat, place on paper towels. The bread can be toasted ahead of time and stored in an airtight container at room temperature and used anytime.

In bowl, combine 8 oz. seafood, red bell pepper, low fat mayonnaise, parsley, chives, lime juice, Dijon mustard, Parmesan and Tabasco, blend well. Add salt to taste. Spread mixture on each slice of toasted baguette. Garnish with parsley leaf and serve.

11. Chipotle Tomatillo Salsa

Fire roast the tomatillos for a smoky flavor.
Makes about 2 cups
Serves 8

. 2 teaspoons olive oil
. 1/2 cup sliced onion
. 15 tomatillos (about 1-1/2 lbs.), soaked in warm water for 30 minutes, husked, and fire-roasted
. 1 tablespoon chipotles in adobo purée
. 1/2 teaspoon salt, or to taste
. 1/2 teaspoon sugar, or to taste
. Juice of 1 large lime
. 1/2 cup fresh basil leaves, coarsely chopped

Soak in warm water for 30 minutes. Peel off the husks from the tomatillos and rinse to remove the sticky residue. Other than peeling off the husk, do not peel the green skin. Roast tomatillos until charred under the broiler or over an open flame such as a grill or a gas burner. Make sure the heat is quite hot, otherwise the tomatillos will turn mushy before being charred. Leave slightly blackened skins on if you like a smoky, woody taste, otherwise remove charred skins.

In medium sauté pan or skillet over medium heat, heat 2 teaspoons of oil and sauté onion, stirring occasionally, 4 to 8 minutes, or until golden brown and completely soft. Place tomatillos, onion, and chipotle purée in a blender or food processor and pulse to a coarse or smooth purée, as you prefer, adding a little water to thin, as necessary.

Add salt, sugar and lime juice. Taste and adjust seasoning. Stir in the chopped basil and let sit at room temperature for 1 hour before serving. Store in airtight container in refrigerator for up to 3 days.

Recipe numbers 3-11 source:
LowFatLifestyle.com