LOW FAT APPETIZER RECIPES
Browse through these low fat appetizer recipes, or use the links at right to jump to the different types of appetizer recipes we have.
Creamy Oysters Rockefeller Dip
Comments or Information: Christmas, holiday.
36 slices diagonally cup French bread, 1/4 inch thick1/2 ounce slice of white bread
12 ounces oysters, undrained
1 cup green onions, coarsely chopped
1 cup celery, coarsely chopped
1/2 cup fresh parsley, chopped
1/2 teaspoon butter
10 ounces frozen chopped spinach, thawed and drained
1 ounce fresh parmesan cheese, grated
1/4 cup cream cheese, preferably low fat
1/4 cup evaporated milk, preferably fat free
1 tablespoon fresh lemon juice
1 tablespoon worcestershire sauce
1 1/2 teaspoons anchovy paste
1/4 teaspoon black pepper
Bake bread slices at 375F for 8 minutes until crisp. Pulse white bread slice in food processor until coarse crumbs form. Drain oysters, reserving 2 tablespoons of the liquid. Place oysters on a broiler pan, and broil for 7 minutes or until edges curl. Cool and chop. Process onions, celery and parsley in a blender or food processor until finely chopped. Melt butter over medium high heat. Add onion mixture and saute 5 minutes until tender. Add spinach and cook for 2 minutes until thoroughly heated. Stir in oysters, breadcrumbs, oyster liquid, cheeses, and rest of ingredients. Cook for 2 minutes until well blended, stirring constantly.
Fresh Tomato Salsa
Comments or Information: .
2 pounds tomatoes, seeded and chopped3/4 cup chopped onion
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
2 tablespoons fresh lime juice
1 1/2 teaspoon salt
Combine all ingredients and refrigerate for at least 30 minutes before serving. Serve warm or chilled. Makes about 3 cups.
Hummus
Comments or Information: .
14 ounces chickpeas, drained4 tablespoons tahini
2-3 cloves garlic, chopped
Juice of 1/2 to 1 lemon
Salt and pepper
Whole chickpeas reserved for garnish
Coarsely mash the chickpeas or process in a food processor. Add the tahini, garlic and lemon juice. Season to taste and garnish with the reserved chickpeas. Serve at room temperature.
Simple Salsa Verde
Comments or Information: .
1/2 pound tomatillos, husked and diced2/3 cup tightly packed cilantro leaves
4 teaspoons green pepper sauce
Place all ingedients in a food processor and process until smooth. Pour into a sieve planced over a bowl. Let drip until desired consistency is reached. Season to taste with salt.
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