Healthy Appetizers & Dips
Try out these delicious and fun recipes at your next party!!
| GREEN AND RED TAPENADE | ||||
| Prep: 10 minutes 1 1/2 cups pimento-stuffed green olives, drained and rinsed 1/3 cup chopped sun-dried tomatoes in oil, drained 1 1/2 teaspoons freshly squeezed lemon juice 2 large garlic cloves, chopped 3 tablespoons olive oil 3 tablespoons chopped parsley In food processor, pulse olives, tomatoes, lemon juice and garlic until coarsely chopped. With motor running, slowly add oil. Add parsley; pulse just until parsley is evenly mixed in. Serve with your favorite Frito-Lay® chips for dipping. |  Nutrition facts per serving (2 tablespoons): Servings Per Recipe 12 servings. Calories 81 Total Fat (g) 7 (.55 g. saturated fat; 4.65 g monounsaturated fat; 2.1 g polyunsaturated fat; 0 g trans fat) Cholesterol (mg) 0 Carbohydrate (g) 3 Sodium (mg) 414 Dietary Fiber (g) 0 Protein (g) 0 Makes: 12 servings By Frito-Lay (c) | |||
| MANGO SHRIMP TOSTADITOS | ||||
| Prep: 15 minutes 1/2 pound shelled cooked shrimp, chopped 1 mango, peeled and diced 2 plum tomatoes, diced 1/2 cup minced white onion 1 Lime, juiced 2 tablespoons chopped cilantro 1 jalapeño, stemmed, seeded and chopped (for spicier tostaditos, do not seed) 1/2 teaspoon salt 48 Tostitos® 100% White Corn Scoops! ® In large bowl, gently toss all ingredients except Scoops! ® until evenly mixed. Just before serving, spoon one tablespoon shrimp mixture into each Scoop! ® |  Nutrition facts per serving (4 tostaditos): Servings Per Recipe 12 servings. Calories 81 Total Fat (g) 3 (.38 g. saturated fat; .73 g monounsaturated fat; .87 g polyunsaturated fat; 0 g trans fat) Cholesterol (mg) 37 Carbohydrate (g) 10 Sodium (mg) 166 Dietary Fiber (g) 1 Protein (g) 5 Makes: 12 servings By Frito-Lay (c) | |||
| MEDITERRANEAN MOUTHFULS | ||||
| Prep: 10 minutes 6 ounces crumbled feta cheese 1 tablespoon chopped fresh dill or 1 teaspoon dried dill 1 tablespoon chopped fresh mint or 1 teaspoon dried mint 1/2 teaspoon coarsely ground black pepper 1 medium unwaxed cucumber 48 Tostitos® 100% White Corn Crispy Rounds In food processor, pulse feta, dill, mint and pepper until mixture starts to come together. With a vegetable peeler, remove lengthwise strips of peel from cucumber to make green and white stripes. Cut cucumber into thin rounds. Just before serving, place one cucumber round on each Tostitos® Crispy Round and top with 1 teaspoon feta. |  Nutrition facts per serving (4 pieces): Servings Per Recipe 12 servings. Calories 85 Total Fat (g) 5 (1.8 g. saturated fat; .67 g monounsaturated fat; .76 g polyunsaturated fat; 0 g trans fat) Cholesterol (mg) 8 Carbohydrate (g) 7 Sodium (mg) 163 Dietary Fiber (g) 1 Protein (g) 3 Makes: 12 servings By Frito-Lay (c) | |||
| SOUTHWESTERN "CAVIAR" | ||||
| Prep: 15 minutes 2 (15-ounce) cans black beans, drained and rinsed 1/2 cup chopped green onions, bulbs and green tops 1/2 cup diced green bell peppers 1/2 cup diced red bell peppers Juice of 1 lime 1 tablespoon plus 1 teaspoon olive oil 1 jalapeño, stemmed, seeded and chopped (for spicier caviar, do not seed) 1 teaspoon chili powder 1 teaspoon salt In large bowl, gently toss all ingredients until evenly mixed. Serve with Fritos Scoops!® or your favorite Frito-Lay chips for dipping. |  Nutrition facts per serving (1/4 cup): Servings Per Recipe 12 servings. Calories 80 Total Fat (g) 2 (.23 g. saturated fat; 1.2 g monounsaturated fat; .72 g polyunsaturated fat; 0 g trans fat) Cholesterol (mg) 0 Carbohydrate (g) 11 Sodium (mg) 415 Dietary Fiber (g) 4 Protein (g) 4 Makes: 12 servings By Frito-Lay (c) | |||
| RED PEPPER HUMMUS | ||||
| Prep: 10 minutes 2 (15.4-ounce) cans garbanzo beans, drained and rinsed 1 roasted red bell pepper 1/4 cup lemon juice 1/4 cup sesame tahini 1 teaspoon salt 1 teaspoon cayenne pepper 4 large garlic cloves, chopped In food processor, combine all ingredients and process until smooth. Serve with your favorite Frito-Lay® chips for dipping. |  Nutrition facts per serving (1/4 cup): Servings Per Recipe 12 servings. Calories 64 Total Fat (g) 3 (.38 g. saturated fat; 1.2 g monounsaturated fat; 1.5 g polyunsaturated fat; 0 g trans fat) Cholesterol (mg) 0 Carbohydrate (g) 7 Sodium (mg) 296 Dietary Fiber (g) 2 Protein (g) 3 Makes: 12 servings By Frito-Lay (c) | |||
Baguette Stuffed with Bell Peppers and Cheese | ||||
| 1 teaspoon olive oil 1½ cups chopped red, yellow, and/or green bell pepper 1 cup chopped red onion 1 clove garlic, finely chopped or pressed 1 baguette (8 to 10 ounces)* ¾ cup (3 ounces) shredded Provolone (plain or smoked), Fontina, Cheddar, or Colby cheese 2 tablespoons chopped fresh parsley ¾ teaspoon dried oregano leaves - Preheat oven to 375°. 1. Heat olive oil in large skillet over medium heat. Add chopped peppers, onion, and garlic. Cook, stirring occasionally, until onion is soft, 2 to 3 minutes. Remove from heat, cool slightly. 2. Slicing lengthwise, cut off top 1/3 of baguette. Hollow out inside of bottom of baguette, leaving a shell of about ½ -inch. (Reserve for breadcrumbs or another use.) Place top and bottom of loaf, cut sides up, on foil-lined baking sheet. Bake 5 to 8 minutes or until crisp. Remove from oven and leave baguette shell on foil-lined pan. 3. Stir cheese, parsley, and oregano into pepper mix ure. Pack firmly into bottom baguette shell. Place top on stuffed baguette. Bring up foil and wrap tightly around baguette. Return to oven for 15 to 20 minutes, until cheese melts. Cut into slices about 1½ inches thick. *Or 2 petite baguettes, about 4 ounces each. Or one 16-inch (10-ounce) brown-and-serve loaf. Hollow out loaf as directed; increase baking time to 15 minutes or until light brown and crisp. Fill and bake as directed. | Prep time: 30 minutes Cook time: 20 minutes Makes: 4 servings Cook's Tips: If you have fresh herbs handy, use 3 to 4 tablespoons chopped fresh oregano, marjoram, or basil instead of the dried oregano and parsley. This is prettiest with a mix of colored bell peppers. Nutrients per serving: Calories 267 Protein 11 g Total Fat 9g (Saturated Fat 5 g) Carbohydrate 37g Calcium 240 mg Cholesterol 15 mg Fiber 3 g Sodium 471 mg Variations: Mix-Ins: Stir in ¼ cup chopped lean ham, chopped well-drained kalamata olives, or sun-dried tomatoes along with cheese. Spicy Pepper: Use Pepper Jack cheese instead of Provolone. Garlic Lover: Rub a fresh clove of peeled garlic on the inside of the toasted loaf before filling. Recipe courtesy of the Dairy Council of Florida | |||
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