Baked CapreseThis is a completely awesome recipe that I got from Food and Wine - even though I don't get the magazine anymore, they still send me the weekly recipe e-mails. Bonus! It's really easy to make and so delicious. I served it the first time with pan-seared salmon and then as left overs with a runny egg on top (over easy really, but the runny yolk is key) - I think I liked the left overs more than I liked it the first time, and that's saying something. If you like caprese at all, I urge you to try this one (for non-techies: the title is the link - click that).
The next two recommendations I have are dips I've made and everyone's liked.
Spinach Dip with Feta, Lemon, and Oregano
10 oz package frozen chopped spinach, thawed and squeezed dry
1/2 cup plain Greek yogurt
1/2 cup mayonnaise -- I tried to make it without they mayo and it wasn't the same; you really need it
2 Tbsp fresh oregano or 2 tsp dried
1/2 cup crumbled feta cheese -- you can actually omit the cheese if you want; it's still good
1 Tbsp lemon juice
Salt to taste
Mix everything in the food processor until well combined. Refrigerate for 1 hour and serve.
Cheese Dip
3/4 cup shredded low-fat sharp cheddar cheese
3/4 cup reduced fat cottage cheese
8 oz package of cream cheese - at room temp and cut into quarters
1 Tbsp Dijon mustard
1/8 tsp cayenne
1/2 package dry veggie soup mix
Worcheshire sauce to taste
Mix everything EXCEPT cream cheese and soup mix in food processor until smooth. Add cream cheese and soup mix and process again until smooth. Refrigerate for 3 hours and serve.
This recipe is one from Weight Watchers and has been a big hit at our basketball parties. It also helps with my cravings for Pimento cheese spread (sooo love it but I can eat a small thing of it in 2 days; not healthy.)
I hope you guys try these out and enjoy!
