You should take the layer dip, I love it when people bring it to my party's... Have fun
KELLEE_LYNN 4/19/06 11:07 A
Yummy I've always wondered how to make this stuff... I cant wait!!
BRANDY_SUE 4/19/06 7:57 A
Roasted Pepper Appetizer
Roast some sweet bell peppers (red, yellow, orange, I Think red is best). I just char them over the gas stove or on the grill, but I Think you can do it in the oven, too. Peel off the charred skin and clean out seeds, stems, etc. Then dice.
Mix in Balsalmic vinegar to taste. Mix in a little parmesan cheese and pine nuts. Serve in a bowl with sliced baguette. It's also good to toast or grill the bread with the topping and a little cheese, but this is obviously not portable for book club.
Brandy
DENIBREITENBACH 4/18/06 12:02 P
Robyn, This is one option - I have more, let me know what types of things you are interested in.
Eight-Layer Dip
16 servings
Ingredients: 3/4 cup refried beans 1 - 4oz can diced green chili peppers, drained Several dashes of hot pepper sauce (to taste) 1 - 8oz carton low-fat sour cream 1/3 cup salsa (recipe to follow) 3/4 cup chopped avocado 1/2 cup finely shredded lower fat cheese 1/3 cup sliced green onions 1 cup chopped red leaf lettuce 1 medium tomato, seeded and chopped 10 oz light chips or homemade (recipe to follow)
Instructions: In a small bowl stir together refried beans, chili peppers, and hot sauce. Spread bean mix on a platter making the first layer (about 1/4" thick). Spread sour cream for next layer; spread a layer of salsa. Sprinkle with avocado and top with cheese and green onion. Cover and chill up to 24 hours. Before serving, sprinkle lettuce and chopped tomato on top. Serve with chips.
Per serving 135 calories 6g fat 5mg chol 1 g fiber 18g carbs 334mg sod
Homemade Salsa
16 servings
Ingredients: 1 cup finely choppped, peeled tomato 1/2 cup tomato sauce 1 - 4oz can diced green chili peppers, drained 1/4 cup finely chopped green pepper 1/4 cup sliced green onion 2 Tbsp lemon juice 1-2 Tbsps snipped cilantro (or parsley) 1 clove garlic, minced 1/8 tsp pepper (I use cayenne) Several dashes hot pepper sauce (optional - to taste)
Instructions: In a large bowl stir together tomato, tomato sauce, chili peppers, green peppers, green onions, lemon juice, cilantro, garlic, pepper and hot pepper sauce. Place half of mixture in a blender or food processor. Cover and blend until smooth. Return blended mixture to mixing bowl and stir well.
Cover and chill at least 4 hours before serving, stirring occasionally. This may be stored for up to one week in the refrigerator.
Per serving 77 calories 1g fat 0mg chol 1 g fiber 14g carbs 80mg sod
Homemade Tortilla Chips
96 chips
Cut 12 - 8" flour tortillas into 8 wedges each. Lay out on baking pan. Bake at 375 for 10-15 minutes or until dry and crisp, gently turn once. Repeat until all chips are done. Cool completely. Store in tightly covered container at room temperature for 3-4 days or in freezer for up to 3 weeks.
Read tortilla package for nutrition information.
**ROBYN** 4/17/06 9:28 P
I have a book club meeting on Wednesday and want to take something healthy that I can eat and share. Any ideas??? For our last meeting, I brought a huge dish of fresh strawberries and made a dip with light cream cheese and marshmallow cream. Very good and "guilt free".
