Month: December 2011

Spinach dip is easy to make, and doesn’t have to be as unhealthy as the prepacked store version. The same can be said for pita chips! Just slice them in quarters or sixths, place on a pam-sprayed cookie sheet, spraying again with oil and toasting for about 10 minutes in a 350 degree oven.

Spinach Dip

1/2 cup plain, low-fat greek yogurt
1/2 cup grated Parmesan or Pecorino
3 Tbs. low-fat or olive oil mayonnaise
1 package frozen chopped spinach, thawed and squeezed dry
1/4 finely minced white onion
2 cloves finely minced garlic
1/4 teaspoon smoked paprika
2 tsps. fresh lemon juice
freshly ground black pepper

Mix the greek yogurt, grated cheese, and mayonnaise together in a bowl. Add the herbs and mix well. Add the chopped spinach, and mix again. Serve at room temperature or heat in an oven-proof dish at 350 for 15-20 minutes, until the dip just starts to bubble. Serve alongside toasted pita chips.

Vegetables are good for you, and gorgonzola is delicious, so why not add this colorful platter to your entertaining spread? This dip will work with any vegetables, but is especially good (I think) with endive leaves, steamed red baby potatoes and asparagus, and red pepper slices. My number one rule of crudite creation? NO two same colors touching – make a color wheel of sliced vegetables!

Gorgonzola Vegetable Dip

4 oz. crumbled gorgonzola (the bluer, the better)
1/2 cup greek yogurt (you can even use 0% fat!)
1 clove of garlic, pressed or very finely chopped
fresh ground black pepper
splash of lemon juice

Mix all of the ingredients together, and add pepper (and maybe just a smidge of salt, depending on your cheese) to taste. If the dip seems too thick, add milk or rice milk, 1 Tbs. at a time, until you reach the desired consistency. Scoop into a serving bowl and chill until serving.

One of the easiest hors d’oeuvres that I make is marinated goat cheese balls, served alongside toasted pita, baguette slices, or crackers. In just ten minutes you can make and garnish a delicious, satisfying dish.

Marinated Goat Cheese Ball

1 8 oz. log of goat cheese (for each ball)
4 oz. kalamata olives
1/4 good quality olive oil
6- 10 sprigs fresh thyme (or 1 tsp. dried thyme)
zest of one lemon

Roll the log of goat cheese into a ball using your hands or saran wrap and place on a shallow serving dish. Arrange the olives around the cheese ball. Heat the olive oil in a small sauce pan on medium heat until hot, but not sizzling. If using fresh thyme, add the springs now. Add half of the lemon zest and stir. Turn off the heat under the pan. If using dried thyme, add after removing the pan from heat and stir. Pour the oil evenly over the goat cheese. Sprinkle the remaining lemon zest over the cheese and olives, garnish as you wish, and serve.