LOW FAT MEXIDIP
Dip your chips in your own creamy fresh and fat free Mexican inspired dip. Use versatile fat free Greek yogurt
, and combine in your food processor with a red pepper, purple onion, bunch of chopped cilantro, can of black beans, dash of balsamic vinegar and cayenne pepper to taste. The dip is creamy, hearty and great for chips, pretzels and fresh veggies.
LOW FAT MEXIDIP
Dip your chips in your own creamy, fresh and fat free Mexican-inspired dip. Use versatile fat free Greek yogurt, and combine in your food processor with a red pepper, purple onion, a bunch of chopped cilantro, a can of black beans, a dash of balsamic vinegar and cayenne pepper to taste. The dip is creamy, hearty and great for chips, pretzels and fresh veggies.
HOMEMADE TORTILLA CHIPS
Forget the store bought chips, making your own tortilla chips is fast and easy and allows you to add extra zing with your own spices! Just cut corn tortillas into sixths, and spread on a cookie sheet sprayed with cooking spray. Bake in the oven at 400 degrees for about 6 minutes, then flip. Lightly spray the other side with cooking spray and sprinkle with your favorite dried spices. Try basil, cayenne, rosemary, or just plain sea salt, and bake that side for 6 more minutes. Cool and serve for a hearty, crunchy snack!
In case you have some vegans in the house, whip up some fresh salsa with a little flair. Mediterranean salsa is just as fresh and yummy, but olives and basil add a new kick. Finely chop 2 large seeded tomatoes, 1 small jar roasted red peppers, ½ red onion, one bunch fresh basil, ¾ cup Kalamata olives, 1 garlic clove and ½ zucchini or cucumber. Toss with 2 tsp lemon juice, 2 tsp extra virgin olive oil, a dash of salt, pepper and balsamic vinegar. Serve with your homemade tortilla chips or pita chips.
HOMEMADE HUMMUS PINWHEELS
Hummus is cheap, healthy and easy. Just throw one can of chickpeas, one tablespoon tahini, 3 garlic gloves, a squeeze of lemon and ½ cup water in your food processor, with salt to taste (pepper too if you’d like.) Spread the mixture on whole wheat tortillas, covering the entire wrap, then roll. Slice into 1 inch pieces, and you have a garlicky-good finger food!
Sliders are synonymous with sports parties, and the smoky flavor of eggplant meshes well with mini brioche rolls! Choose a small eggplant, and cut into medallions, leaving the skin on. Brush with olive oil and sprinkle salt and pepper, and bake the medallions for 7 minutes at 400F, then flip and repeat. Lower the heat to 300, and let cook for about 15 minutes (eggplant will be tender). Now get creative- top with goat cheese and roasted red pepper, or cheddar and barbeque sauce! Give your guests a variety and watch them devour!
A Crock Pot not only seals in flavor while slow cooking, but also doubles as your serving dish. Veggie chili practically makes itself. Just dump 1 can organic pealed tomatoes, I can organic black beans and 1 can organic chick peas into the pot. Dice 2 zucchini, 1 onion, 2 carrots, 2 celery stalks, 1 red pepper and green chilies to taste. Add garlic gloves, oregano, cumin, salt and chili powder to your liking, and let simmer for 4 hours. Serve with bread or chips!
Your guests are sure to be satisfied with your savory treats, and you can pair them with some organic brews, like Peak Organic’s Amber Ale!
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