Kale-Artichoke Dip

12 01 2015

Here’s a simple and unique artichoke dip that features kale rather than spinach. This healthy dip whips up fast, and is great for diving into on game day!

Kale-Artichoke Dip

The following serves 6 (adapted from Girl Who Ate Everything):

  • 1 (14 oz) can artichokes, drained and chopped
  • 4 oz reduced-fat cream cheese, softened
  • 3/4 cup plain Greek yogurt
  • 1 cup shredded Italian cheese blend
  • 1/2 cup shredded parmesan
  • 4 cups fresh chopped kale
  • 1 tsp granulated garlic
  • Kosher salt to taste
  • Lemon zest from about a 1/4 of a lemon or so
  • Multi-grain chips and sliced veggies for serving

Preheat oven to 400. Spray a 1 and 1/2 or 2 quart baking dish with non-stick spray.

In a large bowl, combine the artichokes, cream cheese, yogurt, 1/2 cup Italian cheese blend, parmesan, kale, garlic and lemon zest. Season with salt to taste and mix well until everything is combined.

Pour the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Stir and bake, covered, for another 15 minutes. Remove from oven and add the remaining 1/2 cup of Italian cheese blend. Bake uncovered, for another 5-10 minutes until the cheese is melted and beginning to brown.

Serve with multi-grain chips and sliced veggies such as celery and carrots.

And here’s one more idea for you….in case you have extras, try heating this up the next day and topping it on quick sautéed chicken!

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Grilled Pineapple and Red Pepper Salsa

14 07 2014

This is a super tasty and refreshing salsa, perfect to enjoy with friends and fam on a hot summer day! I know my fam gobbled it up at a picnic we had this past weekend! Bobby Flay’s grilled pineapple relish was my inspiration for this appetizer, well that, and all the pretty produce in my fridge. Don’t be afraid to play around with the fruit and veggies in this….it’s great to use what you have on hand!

Grilled Pineapple and Red Pepper Salsa

The following makes around 3 cups (compliments of This Girl’s Gotta Eat):

  • 2 cups grilled pineapple, chopped
  • 1 red bell pepper, cut in half lengthwise, seeds and stem removed, grilled and chopped
  • Olive oil
  • 1 large shallot, finely chopped
  • 2-3 medium radishes, chopped
  • 1/4 bunch of green onions, finely chopped
  • 1/4 bunch of cilantro, finely chopped
  • Zest and juice of 1 lime
  • 3-4 Tbsp rice wine vinegar (use more or less to your liking)
  • 1/4 – 1/2 tsp hot sauce (use more or less depending how spicy you want the salsa, I used a habanero hot sauce which is very spicy, so a little went a long way)
  • Kosher salt to taste
  • Tortilla chips, great with blue corn!

Preheat grill to medium-high.

Drizzle pineapple and red pepper with a little olive oil. Grill covered, until char marks start to form, a few minutes on all sides. Remove from the grill to a plate and set aside until cool enough to handle. Once cooled, chop pineapple and pepper. I grilled a whole cored pineapple and used what I thought would be enough in the salsa and saved the rest for another meal. You can adjust the amount of pineapple used in this salsa based on your preference.

Combine chopped pineapple, pepper, radishes, green onions and cilantro. Add the lime zest and juice, vinegar and hot sauce and stir well. Taste and adjust seasoning. I like the acid as it is, but if it’s too much you can add a little more hot sauce or add some olive oil. Season with salt to taste.

Store covered in the fridge until ready to serve. This salsa can be made a day in advance. Serve with multi-grain or blue corn tortilla chips.





Grilled Veggie Naan Pizza With Cauliflower-White Bean Spread and Balsamic Glaze

1 07 2014

I love making pizza out of Naan, healthy and still delicious! Last week’s CSA grab bag from Fresh Fork Market brought us beautiful green cauliflower and squash, which I knew would be tasty grilled and on a pizza. I turned half the grilled cauliflower along with beans into the spread to create the “sauce” for this pizza, then put the rest on top. Prep and grill your veggies over the weekend to save time during the week, say, for meatless Monday!

Grilled Veggie Naan Pizza With Cauliflower-White Bean Spread and Balsamic Glaze

The following makes 2 pizzas (compliments of This Girl’s Gotta Eat, with inspiration from Martha Stewart and Better Homes and Gardens):

  • 2 whole wheat naan
  • 2 small yellow squash, cut in half lengthwise
  • 1 small head green cauliflower (or any color you like), cut in half down the center
  • 1 medium red bell pepper
  • Extra-virgin olive oil
  • Salt and pepper
  • 1 can (15 oz) cannellini beans, drained and rinsed well
  • 2 cloves garlic
  • 1/4 cup reduced-fat, low-sodium chicken broth
  • Zest and juice of half a lemon
  • Fresh mozzarella, sliced
  • Red pepper flakes
  • 1/2 cup balsamic vinegar

Preheat grill to medium. Drizzle squash and cauliflower with a little olive oil and salt to taste. Grill, flipping occasionally, until beginning to char. Remove from the grill and allow to cool.

Meanwhile, grill the red pepper whole until charred well all over. Remove from the grill to a bowl and cover tightly with plastic wrap. This will trap the steam and help to peel the skin. Once cool enough to handle, peel the skin and remove the seeds from the pepper – do not run under water. Slice into bite-size strips.

Place half of the grilled cauliflower in a food processor along with the beans, garlic, chicken broth, lemon zest and juice.  Pulse to combine. Stream in 1 Tbsp of oil or so. Process until smooth. Season with salt and pepper to taste, add additional oil if needed.

Preheat oven to 425.

Place naan on a pizza stone. Spread some the cauliflower-bean dip on the naan, as if it were a sauce. Top with the remaining grilled cauliflower, squash and red pepper (if you have leftover veggies that won’t fit, no worries, enjoy on a salad for lunch the next day!). Top with cheese. Bake for 15-20 minutes until cheese is melted and beginning to brown.

While the pizza bakes, heat balsamic vinegar over low heat in a small saute pan, stirring often, until reduced by half. Remove from heat and allow to cool, it will turn into a syrupy consistency.

Remove pizza from the oven and garnish with red pepper flakes and the balsamic glaze.

Store leftover cauliflower-bean dip in a covered container in the fridge. Enjoy as a snack with veggies, whole grain chips or use as a sandwich spread.





Light (and easy) Buffalo Chicken Dip

28 10 2013

Who isn’t a fan of buffalo chicken dip?! But must of us fans can do without all the butter, grease and extra cheese that comes with traditional buffalo chicken dip. This recipe comes from Claire Robinson (with a few tweaks from This Girl), and in addition to it being super easy, there’s only a few ingredients, none of which are butter! I’ll be whipping up this delicious, light version again and again 🙂

Light (and easy) Buffalo Chicken Dip

Light (and easy) Buffalo Chicken Dip

The following makes 6-8 servings:

  • 8 oz cream cheese (I used light)
  • 1/2 cup celery, finely chopped
  • Heaping 1/2 cup Franks hot sauce, few extra dashes if you like it hot!
  • 1 rotisserie chicken, shredded (white and dark meat)
  • 1 cup blue cheese, crumbled
  • Whole grain chips, crackers and/or veggies for serving

In a saucepan over medium heat, melt cream cheese until smooth. Add the hot sauce and stir to combine.

Mix the cream cheese/hot sauce mixture with the chicken and celery and mix well. Fold in blue cheese and transfer to crockpot. Cook on high or medium until bubbly, then lower temp to warm. Serve with whole wheat crackers, multi-grain chips and/or veggies.

If you wanted to enjoy right away and not use a crockpot, Claire’s recipe says to transfer the mixture to a 9-in pie plate and bake in the oven at 425 until hot and bubbly, about 25 minutes.





Cauliflower-White Bean Dip

1 06 2012

Dips aren’t just a tasty snack, they can be a great way to work in a healthy serving of veggies and protein, such as cauliflower and beans. Try this one from Martha Stewart as a dip or a sandwich spread.

Cauliflower-White Bean Dip

The following serves 10:

  • 1 medium head cauliflower, trimmed and cut into 1 and 1/2-inch pieces
  • 5 garlic cloves, unpeeled
  • 3 Tbsp extra-virgin olive oil, plus more for serving
  • Course salt and ground pepper
  • 1 can (15.5 oz) cannellini beans, rinsed and drained
  • 1 tsp lemon zest, plus 1 Tbsp lemon juice

Preheat oven to 375 degrees. On a rimmed baking sheet, toss cauliflower and garlic with 2 Tbsp oil, season with salt and pepper. Toast until cauliflower is tender and browned, 25 to 30 minutes. When garlic is cool enough to handle, remove peel.

In a food processor, combine cauliflower, garlic, beans, 1 Tbsp oil, lemon zest and juice, and 1/4 cup hot water. Process until smooth. Season to taste with salt and pepper. Add more oil as needed to get to your desired consistency.

To store, refrigerate in an airtight container, up to 3 days. Serve drizzled with oil, along with pita and/or veggies.





Baba Ghanoush

15 05 2012

I’m such a sucker for Baba Ghanoush, I absolutely love it! If you’re not familiar with it, it’s a roasted eggplant dish traditionally served as a starter and eaten with pita as a dip. I’m pretty certain I could eat this every day and be happy, but I’d rather treat myself when I get the craving! And tonight, I got the craving 🙂

Baba Ghanoush

The following makes 4 cups:

  • 2 large eggplants
  • 1 lemon, juiced
  • 2/3 cup tahini (sesame seed paste)
  • 2 garlic cloves
  • 1/2 cup fresh parsley leaves
  • Kosher salt and black pepper
  • Pinch of ground cumin
  • Olive oil
  • Pita, headed and sliced

Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Remove eggplants and place in a large closed zip lock bag. This will allow them to sweat, making them easier to peel.

Once the eggplant is cool enough to handle, carefully peel the charred skin off the eggplant. Discard the skin and chop.

Add chopped eggplant to a food processor along with the lemon juice, tahini, garlic, parsley, cumin, and a little salt and pepper. Pulse together, taste for seasoning and add more lemon juice, salt and pepper as needed.

Top Baba Ghanoush with olive oil and more parsley. Serve either cool or at room temperature with pita bread.

To turn this into a complete meal, I also like to enjoy Baba Ghanoush with chopped veggies like carrots, cherry or grape tomatoes, cheese, olives and romaine leaves tossed with olive oil, lemon juice, salt and pepper. And of course, a glass of cold white wine to wash it all down with!





Crab Rangoon Dip

3 12 2011

Found this idea in my latest Cuisine at Home issue…a great way to turn the Chinese take-out classic into a dip that can be served warm or cold. It’s best to prepare this appetizer a few hours before you need it to ensure the crab stays as fresh as possible.

Crab Rangoon Dip

The following makes 3 cups:

  • 1/4 cup chopped scallions or green onions
  • 2 Tbsp each chopped fresh cilantro and ginger (save yourself time, use the minced ginger in a tube)
  • 1 tsp sugar
  • 2 pkg cream cheese, softened (8 oz each)
  • 2 Tbsp fresh lime juice
  • Salt to taste
  • 1 can lump crabmeat (6.5 oz)

Preheat oven to 400 degrees. Coat an ovenproof dish with nonstick spray.

The recipe says to mince scallions, cilantro, ginger and sugar in a food processor; however I just finely chopped and stirred together by hand.

Add cream cheese and lime juice, then pulse or stir to combine. Season with salt and transfer to a bowl. Fold crabmeat into cream cheese mixture; transfer to prepared dish.

Bake dip until hot in center and bubbly, 15 minutes. Serve with won ton chips or toasted baguette slices.