Healthy Tip: Spread the tuna mixture into 4-inch lengths of celery hearts.
1 (5-ounce) can water-packed light tuna, drained and flaked
3 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
1 tablespoon capers, drained
2 teaspoons reduced-sodium soy sauce
1½ teaspoons olive oil
teaspoon black pepper
Combine all ingredients in food processor or blender and process until smooth, scraping down side of bowl once or twice. Transfer to serving dish. Serve at once or refrigerate in covered container up to 2 days.
Ingredients:
1 (5-ounce) can water-packed light tuna, drained and flaked
3 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
1 tablespoon capers, drained
2 teaspoons reduced-sodium soy sauce
1½ teaspoons olive oil
teaspoon black pepper
Directions:
Combine all ingredients in food processor or blender and process until smooth, scraping down side of bowl once or twice. Transfer to serving dish. Serve at once or refrigerate in covered container up to 2 days.
Ingredients:
6 large garlic cloves, unpeeled
1 cup canned cannellini (white kidney) beans, rinsed and drained
¼ cup fi nely chopped red bell pepper
3 scallions, minced
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
½ teaspoon salt
teaspoon cayenne
Directions:
Preheat oven or toaster oven to 400°F.
Wrap garlic in foil and roast until very soft, about 30 minutes. Unwrap garlic and let cool.
When cool enough to handle, squeeze garlic from skins; put in food processor. Add all remaining ingredients and puree. Transfer to small bowl. Serve at once or refrigerate in covered container up to 2 days.
If you’re short on time, use a 7-ounce jar of roasted red peppers packed in water. Drain the peppers, reserving the liquid. Proceed as directed in the recipe, adding some of the reserved pepper liquid if the dip is too thick.
2 large red bell peppers
1 tablespoon extra-virgin olive oil
2 teaspoons tomato paste
2 teaspoons balsamic vinegar
1 garlic clove, minced
½ teaspoon salt
teaspoon black pepper
teaspoon cayenne
Line rack of broiler pan with foil and preheat broiler.
Cut bell peppers in half; remove and discard seeds. Arrange peppers, cut side down, on prepared pan. Broil 5 inches from heat until skin is blackened, about 10 minutes. Transfer peppers to large zip-close plastic bag; seal and let steam 10 minutes.
When cool enough to handle, peel peppers and cut into large pieces; put in food processor. Add all remaining ingredients and puree, adding a little water if mixture is too thick. Serve at once or refrigerate in covered container up to 4 days.
Ingredients:
2 large red bell peppers
1 tablespoon extra-virgin olive oil
2 teaspoons tomato paste
2 teaspoons balsamic vinegar
1 garlic clove, minced
½ teaspoon salt
teaspoon black pepper
teaspoon cayenne
Directions:
Line rack of broiler pan with foil and preheat broiler.
Cut bell peppers in half; remove and discard seeds. Arrange peppers, cut side down, on prepared pan. Broil 5 inches from heat until skin is blackened, about 10 minutes. Transfer peppers to large zip-close plastic bag; seal and let steam 10 minutes.
When cool enough to handle, peel peppers and cut into large pieces; put in food processor. Add all remaining ingredients and puree, adding a little water if mixture is too thick. Serve at once or refrigerate in covered container up to 4 days.
To add some authentic smoky flavor to the eggplant, soak 1 cup of apple or hickory wood chips in water to cover for at least 30 minutes. Drain off the water and sprinkle the chips over the hot coals if using a charcoal grill, or put them into a small disposable foil pan with some holes pricked in and set on top of the burners of a gas grill. Grill the eggplant as directed.
1 (1-pound) eggplant
3 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
¾ teaspoon salt
¼ teaspoon black pepper
Preheat oven to 400° F. Line baking sheet with foil; spray with nonstick spray.
With knife, pierce eggplant several times and place on baking sheet. Bake, turning once, until softened, about 45 minutes.
When eggplant is cool enough to handle, peel off skin and remove stem. Cut eggplant into chunks. Put eggplant in food processor and puree. Add all remaining ingredients and pulse to combine. Serve at once or refrigerate in covered container up to 4 days.
Ingredients:
1 (1-pound) eggplant
3 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
¾ teaspoon salt
¼ teaspoon black pepper
Directions:
Preheat oven to 400° F. Line baking sheet with foil; spray with nonstick spray.
With knife, pierce eggplant several times and place on baking sheet. Bake, turning once, until softened, about 45 minutes.
When eggplant is cool enough to handle, peel off skin and remove stem. Cut eggplant into chunks. Put eggplant in food processor and puree. Add all remaining ingredients and pulse to combine. Serve at once or refrigerate in covered container up to 4 days.
Hummus is traditionally accompanied by a basket of warm pita breads. It is just as satisfying, however, when served on small plates with thick slices of cooked red potato.
1 (15½-ounce) can chickpeas, rinsed and drained
3 garlic cloves, peeled
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon water
½ teaspoon salt
¹/8 teaspoon black pepper
1 or 2 drops hot sauce, preferably Tabasco
½ teaspoon paprika
Finely chopped fresh parsley
Combine all ingredients except paprika and parsley in food processor and puree, adding a bit more water if hummus is too thick. Transfer hummus to serving dish; sprinkle with paprika and parsley. Serve at once or refrigerate in covered container up to 3 days.
Ingredients:
1 (15½-ounce) can chickpeas, rinsed and drained
3 garlic cloves, peeled
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon water
½ teaspoon salt
¹/8 teaspoon black pepper
1 or 2 drops hot sauce, preferably Tabasco
½ teaspoon paprika
Finely chopped fresh parsley
Directions:
Combine all ingredients except paprika and parsley in food processor and puree, adding a bit more water if hummus is too thick. Transfer hummus to serving dish; sprinkle with paprika and parsley. Serve at once or refrigerate in covered container up to 3 days.
Serve the guacamole with a platter of cut-up raw vegetables, such as thickly sliced zucchini or cucumber, bell pepper wedges, radish halves, Belgian endive leaves, and thickly sliced jumbo white mushrooms.
1 large Hass avocado, halved and pitted
2 plum tomatoes, chopped
½ small onion, chopped
¼ cup chopped fresh cilantro
1 small jalapeño pepper, seeded and minced
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon black pepper
Scoop avocado pulp into small bowl and coarsely mash. Add all remaining ingredients, gently mixing until combined. Serve at once or press piece of plastic wrap directly onto surface to prevent browning. Store at room temperature and serve within 2 hours.
Ingredients:
1 large Hass avocado, halved and pitted
2 plum tomatoes, chopped
½ small onion, chopped
¼ cup chopped fresh cilantro
1 small jalapeño pepper, seeded and minced
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon black pepper
Directions:
Scoop avocado pulp into small bowl and coarsely mash. Add all remaining ingredients, gently mixing until combined. Serve at once or press piece of plastic wrap directly onto surface to prevent browning. Store at room temperature and serve within 2 hours.
Ingredients:
80 gm / 2¾ oz fresh coriander leaves and stalks, washed20 g / ¾ oz fresh mint leaves, washed
1 garlic clove, peeled and roughly chopped
2.5 cm / 1 in piece fresh ginger, peeled and roughly chopped
½ small onion, chopped
1-2 green chillies, or to taste, seeds removed, chopped
15 raw pistachio nuts, shells removed, chopped
2 tbsp lemon juice, or to taste
salt, to taste
3 tbsp water
Directions:
Place all the ingredients into a food processor and blend until smooth.
Ingredients:
3 or 4 ounces (85 to115 grams)
Chinese chives
6 large eggs
8 tablespoons peanut or corn oil
1⁄2 to 3⁄4 teaspoon salt
several turns pepper mill
Directions:
Pick over the Chinese chives, snip off and discard both the hard top ends and the wilted tail ends. Wash and dry them well. Cut into 1-inch (2.5-centimeter) lengths. Beat the eggs lightly in a large bowl with 1 tablespoon of the oil until well blended and frothy. Add the salt and pepper and beat a few more times.
Heat a wok over high heat until smoke rises. Add the remaining oil, swirl it around and heat until very hot. Add the Chinese chives, stir for about 20 seconds, then pour in the egg. Sliding the wok scoop or metal spatula to the bottom of the wok, keep turning and letting the egg go under to blend with the oil and chives. Continue in this way until all the egg is just set.
Remove from the heat and scoop the eggs-and-chives mixture to a warm serving plate. Serve immediately.
Note: A small bunch of chives can be used as a substitute for Chinese chives. Serves 6 with 2 or 3 other dishes.
Community cookbooks frequently include recipes for fancy Tex-Mex appetizers. This party size platter combines layers of black bean spread, cream cheese, Monterey Jack, and tomato.
Southern cooks often use citrus to enhance flavor. This cool, creamy, lime dip is best with fresh fruit, such as strawberries, pineapples, papaya, kiwi and melon.
Creamy dips accompanied by potato chips were standard fare at 1950's cocktail parties. This recipe has been updated with lower-fat sour cream and mayonnaise to reduce the calories.
