Cheesy Hot Crab Dip

WIN_20160530_172010Seriously friends, Cheesy Hot Crab Dip is awesome. Set a dish of this on the deck with a bowl of tortilla chips at your next cookout, and it will surely disappear before the grill is ready. Summer is short. Have some delicious fun!

WIN_20160530_164641Ingredients (Fills one pie plate)

8 ounces light cream cheese, softened

8 ounces light sour cream

1 teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce (optional)

12 ounces imitation crab meat, diced

1/4 cup finely diced red bell pepper

1 tablespoon finely diced onion

1/2 teaspoon ground paprika

1/4 teaspoon freshly ground black pepper

1/4 cup finely shredded cheddar cheese

WIN_20160530_165427Directions

Step 1) Use an electric mixer to beat the cream cheese in a medium size mixing bowl for about 30 seconds. Add all remaining ingredients except for the shredded cheddar cheese, and blend well.

Step 2) Transfer the cheesy crab dip mixture to a pie dish (9 inch diameter). Spread so that the top is even, and sprinkle with shredded cheddar cheese.

Step 3) Bake your Cheesy Hot Crab Dip in a preheated 400 degree oven for 15 minutes, or until the dip is bubbly and the top begins to turn golden brown.

Step 4) Allow to cool slightly (5 minutes or less) before serving.

Good For You Garlic Dip

WIN_20160201_190240Garlicky, tangy, creamy, delicious – what are you waiting for? Good For You Garlic Dip is fabulous with carrot sticks or tortilla chips. A generous 1/2 cup serving contains over 10 grams of protein, 5 grams of dietary fiber, and a big punch of calcium, iron, and potassium – all for around 100 calories!

WIN_20160201_131225Ingredients (Makes 2 cups) Continue reading

Easy Eggplant Dip

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What’s not to love about eggplant?  This versatile vegetable contains a healthy dose of fiber, a variety of antioxidants and phytonutrients, essential fatty acids, and important trace minerals such as manganese – all for 20 calories per cup!  Today we are preparing a simple, nutritious dip using only four ingredients:  eggplant, lemon, garlic, and tahini.  Also known as sesame paste, tahini looks a bit like peanut butter (with roughly the same number of calories and fat grams per tablespoon), but has a very distinct, very rich flavor.  A little goes a long way.

Quick side note:  This dip will thicken if refrigerated overnight – it is best enjoyed fresh!

Ingredients (makes 3 cups)

1 large eggplant, peeled and cut into 1 inch cubes (about 6 cups)

2 cloves fresh garlic, chopped

3 tablespoons fresh lemon juice

1 tablespoon tahini

picture461Directions

Step 1) Grease a roasting pan with grapeseed oil (or another oil of your choosing; pick something that won’t scorch at high oven temperatures).  Place eggplant on roasting pan in a single layer, and roast in a 400 degree oven for 30 minutes, stirring once.

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Spicture462tep 2) Combine eggplant, tahini, lemon juice, and garlic in a blender and puree until desired consistency is achieved.  Don’t be afraid to leave a few lumps and bumps – a bit of texture is pleasing!

Serve with pita wedges, whole grain crackers, or vegetable crudités.  Enjoy!