Spreads and Dips #2

[Gaelen]

Index of recipes for Spreads and Dips #2:


Artichoke Dip (American Heart Assn. version)
Artichoke Heart Dip
Benedictine (dip or spread, from Missy)
Gulf Coast Boiled Shrimp Dip
Hot Crab Dip
Irish Cheddar and Stout Fondue
Jan's Hot Crab Dip
Mustard Dressing (from www.alive.com)
Quick Salmon Dip
Salmon Dip
Shrimp Dip
Shrimp Dill Dip
Shrimp Onion Dip
Smoked Salmon Dip (with tuna variation)
Spinach Dip (cold)
Sprouted Bean Spread (from www.alive.com)
Tuna Dip
Tuna Snacking Dip



Make sure to check for more recipes for spreads and dips in the Spreads & Dips #1 (http://www.proteinpower.com/forum/showthread.php?t=498) thread!

[cmcole]

Quick Salmon Dip


1 can of salmon (14 or 16 oz size)
2 8-ounce packages of cream cheese, softened
1 16-ounce container of sour cream (2 cups)
smoke flavoring according to taste
sprinkle in some chives if you have them (optional)

Blend all of the above stuff with some type of a blender (I use a hand held one). Chill. Serve with raw vegetables or low carb other items. From: Elaine Kavorkian

Artichoke Heart Dip


1 can of Artichoke hearts
1 Cup of Mayo
1 Cup of Sour Cream
½ cup of Cream cheese
½ cup of Parmesan cheese
1 cup of Mozzarella cheese

I blend my artichoke hearts in a food processor, or chop them with my hand food chopper. Mix all ingredients together except Mozzarella cheese. I use ½ a cup of the mozzarella cheese in the mixture. After mixed real well (Some people add Worcestershire sauce, just a pinch). Put into a Pyrex baking dish, and then add ½ cup Mozzarella on top. Bake at 375 till it starts to bubble.

Usually I serve this with my baked pepperoni, but pork rinds or cut up vegetables works well, too.

[cmcole]

Jan's Hot Crab Dip


Recipe Shared by Maui Mike
Serving Size : 8

8 ounces cream cheese -- softened
1 tablespoon cream
1 pound crab meat -- lump (canned or fresh)
2 tablespoons onions -- finely chopped
1 teaspoon horseradish
1/8 teaspoon black pepper
½ cup toasted almonds

Preheat oven to 375. Combine the cream cheese and milk; add the crabmeat, onion, horseradish and pepper. Blend well and spoon into an ovenproof dish. Sprinkle with toasted almonds. Bake at 375: for 15 minutes. Serve hot with vegetable sticks or pork rinds as dippers.

Per Serving: 213 Calories; 16g Fat (65.0% calories from fat); 16g Protein; 3g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 275mg Sodium.


Artichoke Dip

Servings: 14; 2 Tablespoons per serving
Notes: Serve with fresh sliced vegetables.
Source: The New American Heart Association Cookbook

9-ounce package frozen no-salt-added artichoke hearts, thawed, drained
4 ounces fat-free or low-fat cream cheese, room temperature
½ cup plain nonfat or low-fat yogurt
¼ cup thinly sliced green onions (green part only)
1-½ teaspoons cream sherry
1 teaspoon salt-free Italian herb seasoning
1/8 teaspoon salt

Blot artichokes dry on paper towels. Chop into small pieces. In medium bowl, whisk together remaining ingredients, blending well. Stir in artichokes. Cover and refrigerate for at least 1 hour to allow flavors to blend. Stir before serving.

Nutritional Information Per Serving: (2 tablespoons) Calories: 20; Fat: 0 grams; Carbohydrates: 3 grams; Sodium: 79 mg; Protein: 2 grams

[cmcole]

Hot Crab Dip

Yield: Approximately 4 cups

1/2 pound crabmeat
8 oz. package cream cheese, softened
1/2 cup sour cream
2 Tbsp. mayonnaise
1 Tbsp. lemon juice
1 1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
Pinch garlic salt
1 Tbsp. milk
1/4 cup cheddar cheese, grated
Paprika, for garnish

Preheat oven to 325 degrees F.
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth.
Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.
Pour into greased 1 quart casserole. Top with remaining cheese. Bake until mixture is bubbly and browned on top, about 30 minutes.
Sprinkle with paprika and serve

Copyright© 2004 Chef2Chef, LLC All rights reserved.

[cmcole]

Salmon Dip

12 ounces cream cheese
1 can (15 ounces) pink salmon, drained, larger bones removed
(It is not necessary to remove all bones)
1 tablespoon Liquid Smoke
¼ cup onion, chopped
¼ cup mayonnaise
1 ½ teaspoons prepared mustard
1/8 teaspoon garlic powder

Using blender or food processor, blend all ingredients until smooth. Refrigerate covered for a few hours before serving. Serve chilled. Makes 2 cups of dip.

Smoked Salmon Dip

8 ounces cream cheese
3 tablespoons whipping cream
6 ounces smoked salmon boned and minced
2 teaspoons chives
squeeze of lemon
pinch of pepper

Combine cream cheese and whipping cream in bowl and whip until light and fluffy. Stir in salmon, chives, lemon juice, pepper. Dip with allowed vegetables, or use as a celery or mushroom filling.

VARIATIONS: Tuna Dip: Canned tuna in oil, drained, can be substituted for the smoked salmon.

Spread or Stuffing: The salmon or tuna dip, can also be used as a spread for cheese crisps, Wasa bread, Vogel bread or using as stuffing for pork chops, fish fillets, or chicken.

Shrimp Dip

¼ cup green onion, minced
¼ cup celery, minced
2 tablespoons butter
8 ounces cream cheese, softened
1 cup sour cream
6 ounces cooked shrimp meat (or small can)
dash pepper
few drops red pepper sauce
chopped green onion greens for garnish

Sauté the green onion and celery briefly until only tender (still crunchy). Add cream cheese and heat on low until melted. Add sour cream, shrimp, pepper, and hot sauce, and heat through. Put in serving dish and garnish with bits of green onion and a sprinkle of paprika. Serve hot or cold.

VARIATION:
Seafood Salad: Double the recipe ingredients; add a pound of shrimp meat and ½ cup crab meat. Cool and serve on a bed of lettuce or greens.

Shrimp Dill Dip

1 cup mayonnaise
¼ cup chopped ripe olives
1 can baby shrimp, drained
1 tablespoon dill weed

Mix all ingredients together until creamy and smooth. Chill at least one hour to blend flavors.

Shrimp Onion Dip

1 stick butter
16 ounces cream cheese
1 bunch green onions, chopped
1 six ounce can shrimp (or more)

Microwave all ingredients and mix well, stirring frequently. Serve with all your favourite low carb foods.

Gulf Coast Boiled Shrimp Dip

1 cup mayonnaise
1/3 cup hot spicy or Dijon mustard
5 cloves garlic, chopped
1 egg yolk, crushed
1 teaspoon minced onion
½ teaspoon oregano
1 tablespoon red wine vinegar
½ teaspoon onion powder
¼ teaspoon white pepper
½ teaspoon thyme
¼ teaspoon black pepper
¼ teaspoon basil
¼ teaspoon red pepper

Combine all ingredients until smooth and creamy. Chill and serve with boiled shrimp. Makes enough for 3 pounds of shrimp. Keeps well, and is even enhanced, when covered and refrigerated.

Spinach Dip

2 packages frozen chopped spinach, cooked, drained and cooled
2 sliced green onions
3 tablespoons parsley flakes
1 cup mayonnaise
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
1 cup sour cream
1 cup cream cheese, softened

Cook and cool finely chopped spinach. Mix all ingredients together until smooth and creamy. Refrigerate, covered for 24 hours before serving.

Tuna Dip

6-ounce can solid-pack tuna in olive oil
3 or more scallions, chopped finely
4 to 6 tablespoons mayonnaise

For serving as an antipasto dip, any or all of the following: romaine lettuce leaves, cucumber spears, fennel stalks, celery ribs, trimmed radishes, green pepper strips. Empty the tuna and its oil into a blender (not a food processor). Trim the scallions, and cut into small pieces, including some of the green. Add to the tuna, and blend until smooth. Add 4 Tbsp of mayonnaise, and blend again until smooth. For a lighter consistency, blend in more mayonnaise. Put the dip in a small bowl, and set it in the middle of a large platter. Fill the platter with raw vegetables and greens, pork rinds, or cheese crisps to use as dippers.

Yield: 4 servings. Approximate nutritional analysis per serving: 130 calories, 8 grams fat, 20 milligrams cholesterol, 190 milligrams sodium, 11 grams protein, 1 gram carbohydrate.

Tuna Snacking Dip

1 can of tuna
½ cup sour cream (cream cheese, cottage cheese or a combination of all 3)
½ tablespoon curry powder
heavy cream if needed

In blender or food processor, blend tuna, cream cheese and curry powder (or other seasonings of choice) until it is consistency of a dip. Thin if needed with small amount of heavy cream to achieve dip consistency. Serve with cucumber chips, celery, cheese crisps, or pork rinds.

[Gaelen]

Thought I'd share the Epicurious Recipe of the day, in honor of St. Patrick's day. This recipe originally appeared in Bon Appétit, March 2006, and comes from the Bon Appétit Test Kitchen. No counts, but you could use other assorted vegetables (skipping the potatoes) or leave the potatoes for your guests/family and stick to the cauliflower, brussels sprouts and a couple slices of apple, and stay well on plan.

IRISH CHEDDAR AND STOUT FONDUE

A meatless yet rich dish that would make a perfect appetizer for St. Patrick's Day dinner.

Ingredients for dipping:
2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
Ingredients for fondue:
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour *
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed *
1 tablespoon Dijon mustard

* note from Gaelen: the flour does help hold the fondue together and keep it from 'breaking.' To reduce the carbs, use Wondra or whole wheat or oat flour. Whole wheat adds only 30g carbs to the entire dish; Wondra or oat flour add only about 20g carbs to the entire dish. The amount of flour can also be reduced to about 2 tablespoons or around 1/8th cup.
The frozen concentrated apple juice can be reduced to 4 tablespoons, with cream or water to make up the difference in liquid.

Directions:
Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.

Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

Market tip
Sharp white cheddar is a great substitute for the Irish cheddar.

Makes 6 first-course servings.

[cmcole]

Sprouted Bean Spread

This tasty spread is a well-balanced meal! It provides the protein of nuts, seeds and beans, essential fats and a good vegetable serving. It is also filled with enzymes and beneficial microbes. Mixed bean sprouts are available in the produce section of most supermarkets.

1 cup (250 ml) celery, minced
1 1/2 Tbsp (22 ml) white miso
1 Tbsp (15 ml) garlic, minced
1 Tbsp (15 ml) ginger, peeled and minced
2 cups (500 ml) sprouted lentils or mixed bean sprouts
5 Tbsp (75 ml) nutritional yeast flakes
1/2 cup (125 ml) raw cashews, finely ground
1/2 tsp (2 ml) ground cumin
1 tsp (5 ml) dried basil
Cayenne, to taste
2 Tbsp (30 ml) tahini (sesame seed paste)

Blend all the ingredients in a food processor, scraping down the sides as required. To serve, spread on lettuce and eat as a roll-up, or stuff into halved peppers or celery sticks. Makes about three cups (750 ml).

Refrigerate and consume within 24 hours. This is a live food–it will ferment!
Source: alive #243, January 2003

http://www.alive.com/3554a7a2a212.php

[cmcole]

Mustard Dressing

http://www.alive.com/site_7/233_04.jpg This dressing is suitable for hardy lettuce and raw vegetables. It also makes a great-tasting party dip if you add agar agar, a type of seaweed (just follow the directions on the package). Makes enough for four salad servings.

2 Tbsp (30 ml) natural yogurt
2 Tbsp (30 ml) sour cream
1 Tbsp (15 ml) flax seed oil
1 Tbsp (15 ml) pumpkin seed oil
2 Tbsp (30 ml) fresh herbs such as chives, parsley, thyme, finely chopped
1/2 tsp (2 ml) lemon juice or wine vinegar
1/2 Tbsp (7 ml) mustard
Herbal salt, to taste

In a large salad bowl, whisk all ingredients until creamy. Season to taste and add more mustard if desired. Add salad greens, toss well and serve immediately.

If you use lettuce from your own garden, submerge the head completely in cold water to get rid of hidden slugs or insects. Pat or spin the lettuce dry then place it on top of the salad dressing in the salad bowl. The bowl should be large enough for the lettuce to expand. Using hands or salad forks, gently toss to cover but not soak every leaf with dressing. To keep your salad fresh and crisp, always toss it just before starting the meal. You don’t want a soggy salad.
Source: alive #233, May 2001

http://www.alive.com/2409a7a2a212.php

[Missy]

Oh...over the weekend, I had the most yummy "dip" for veggies

It was called:

Benedictine

INGREDIENTS:

1 large cucumber
8 ounces cream cheese, softened
2 tablespoons grated onion
1/4 tsp salt
1 tablespoon mayonnaise
dash green food coloring (optional)PREPARATION:
Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor.
Serve as is or as a sandwich or canape spread. Thin with sour cream to make a dip for vegetables.

This is from the "Kentucky Derby" recipe collection.

I loved it, and I don't know the counts...but It's my new favorite!!!