Low Fat Mock a Mole

Low-Fat Mock-A-Mole

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Low-Fat Mock-a-mole (serves 6-8)
Ingredients:
2 tablespoon cilantro (finely chopped)
1 tablespoon red onion chopped (finely chopped)
1 avocado
1 cup green peas
2 teaspoon fresh lime juice
1 teaspoon Worcester sauce
Dash of Tabasco sauce (use more if you like your guacamole spicy)
1 teaspoon garlic salt
Pepper (to taste)
1 tablespoon chopped fresh parsley (flat leaf or curly)
1 cup chopped tomato

Directions:
Using a immersion blender, blend the above ingredients, leaving visible chunks.

Sprinkle with fresh cilantro and serve with healthy organic tortilla chips.

Roasted Garlic Hummus

ROASTED GARLIC HUMMUS

Serves 6

3 lrg garlic cloves, unpeeled

1 T plus 1 t extra virgin olive oil

1 nineteen-ounce can chickpeas, drained

¼ C freshly squeezed lemon juice

3 T sesame tahini

3 T water

1 t coarse salt

¼ t cayenne pepper

¼ C fresh chives minced

1.      Preheat oven to 400°.  Place garlic cloves on a small piece of foil and lightly drizzle with 1 t olive oil.  Seal foil to form a pouch and roast garlic in oven until soft, about 20 minutes.  Remove the garlic from the oven and allow to cool slightly; peel and transfer to the bowl of the food processor.  Add the chickpeas, and process until finely chopped.

2.  Add lemon juice sesame tahini, water, salt, cayenne pepper, and 1 T olive oil and process                         until the texture is light and fluffy but not entirely smooth, about 2 minutes.  Stir in chives and transfer to a serving bowl.

Goat Cheese Spread

2 logs (3.5-oz. each) goat cheese
1/4 cup marinated sundried tomato halves, chopped
1/4 cup pitted kalamata olives, chopped
2 Tbsp. small capers, drained
1/4 cup extra virgin olive oil
1 tsp. fresh minced garlic
1/2 cup Sunkist® Almond Accents® Original Oven Roasted sliced almonds
2 Tbsp. fresh chopped basil
1 loaf French baguette, thinly sliced

Crumble goat cheese over serving plate. Layer tomatoes, olives and capers over cheese; set aside. In small saucepan, heat olive oil and sauté garlic until toasted. Pour hot garlic-oil over goat cheese layers. Sprinkle with Almond Accents and basil. Serve with bread slices.

Makes 10 to 12 appetizer servings.

Preparation Time: 15 minutes

Feta and Cucumber dip

Feta and Cucumber Dip

1 cup feta cheese, crumbled
1 Tbsp. lemon juice
1 large seedless cucumber, peeled and diced
One half cup red onion, diced
One quarter cup fresh mint, chopped
One quarter cup fresh dill, chopped
Salt and pepper to taste
Pita bread

Combine all ingredients except pita bread and mix well. Separate pita bread and toast the halves, then cut them diagonally and serve with dip. If you prefer you may also use crackers.

Crean Cheese/Blue Cheese dip

Dip

1 lb cream cheese, softened

2 6oz. Bottles Blue Cheesed salad dressing

1 jar grn olives

1 can pitted blk olives

1/2 lb walnut pieces

Chop nuts and olives.  Mix with cream cheese and salad dressing.  Serve at room temp.

Bruschetta Appetizer Tart Makes: 16 appetizers

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box 1 cup chopped plum (Roma) tomatoes (3 medium) 1/3 cup chopped fresh basil leaves 2 teaspoons olive oil 1 clove garlic, finely chopped or 1/4 teaspoon garlic powder 1/2 cup shredded Parmesan cheese (2 oz)

1.  Heat oven to 425°F. Remove pie crust from pouch; unroll on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. 2.  Meanwhile, in medium bowl, combine all remaining ingredients except cheese. 3.  Remove partially baked crust from oven. Spread tomato mixture over crust; sprinkle with cheese. 4.  Return to oven; bake 7 to 10 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges. Serve warm.