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Family Times
Healthy Holiday Recipes
Wednesday, December 11, 2013 • Posted December 11, 2013

Have you been invited to a party and are out of ideas for what to bring? Or do you want a little appetizer before your Christmas meal? Try something different!! Recipes courtesy of the American Institute for Cancer Research.

Chunky Cranberry Dip

Ingredients:

1 8-oz. package reduced fat cream cheese

1-2 Tbsp. lowfat milk

1/2 cup chopped dried cranberries

1/4 cup toasted chopped blanched almonds

1/2 tsp. orange zest, preferably fresh

Instructions:

In medium bowl, place cheese and allow to soften at room temperature. Mash and work with fork until texture is light enough to combine easily with other ingredients. Gradually add milk until cheese becomes soft and spreadable. Mix in remaining ingredients. Cover and refrigerate up to 2 days ahead or let stand at room temperature 1 hour before serving to allow flavors to blend.

Makes about 1 1/2 cups. Spread on toasted whole wheat bagels and cut into bite sized pieces, or serve with graham cracker type cookies!

Nutritional Information:

Per serving (1 tablespoon): 29 calories, 2 g total fat (<1 g saturated fat), 3 g carbohydrate, 1 g protein, <1 g dietary fiber, 35 mg sodium.

Sun-Dried Tomato Dip

Ingredients:

2 large red bell peppers or 1 jar (12 oz.), drained

1 can (15 oz.) can white beans, rinsed and drained

10 marinated sun-dried tomato halves, coarsely chopped

2 garlic cloves, chopped

3 Tbsp. low-fat mayonnaise

1 tsp. dry oregano

1 tsp. ground cumin

1/4 tsp. ground chipotle chili powder or pinch cayenne pepper

Salt and freshly ground black pepper, to taste

Instructions:

Grill fresh peppers over open flame or under broiler until their skins are blackened all over, using tongs to turn often, about 5 minutes.

Place peppers in bowl and cover with plastic wrap. Let sit 20 minutes.

When skin is loosened, pull it away with your fingers. (Some black bits will remain.)

Open peppers and remove seeds and ribs. Coarsely chop peppers.

Place peppers in food processor or blender and pureé.

Add beans, sun-dried tomatoes, garlic, mayonnaise, oregano, cumin and chili powder or cayenne. Process to a smooth pureé. Season to taste with salt and pepper. Dip is best if it sits an hour before serving. It keeps up to 3 days, tightly covered, in the refrigerator. Serve with fresh veggies, chips, or in a tortilla roll-up! YUM!!

Nutritional Information:

Makes 2 1/2 cups, with a suggested serving of 1 tablespoon.

Per tablespoon:

18 calories, less than 1 g. total fat (less than 1 g. saturated fat), 3 g. carbohydrate, 1 g. protein, 1 g. dietary fiber, 22 mg. sodium.

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