Browsing Appetizers & Dips

Smoked Mozarella & Tomato Dip

March7

Wildtree Smoked Mozarella & Tomato Dip

 Recipe: Smoked Mozarella & Tomato Dip

Ingredients

  • 1/4 cup smoked mozzarella cheese, shredded
  • 1/4 cup tomatoes, peeled, seeded & diced
  • 1-2 tablespoons warm water, as needed
  • 8 ounces cream cheese, softened

Instructions

  1. Combine the smoked mozzarella with the cream cheese and blend until fully incorporated, adding water as needed
  2. Mix in the tomatoes
  3. Chill for an hour to let flavors develop
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Baked Green Bean Fries with Garlic Aioli

January4

Recipe: Baked Green Bean Fries with Garlic Aioli

Baked Green Bean Fries with Garlic Aioli

Serves 5

Ingredients

  • 2 eggs
  • 1 cup Italian style bread crumbs
  • 8 ounces French green beans (Haricot Verts.)
  • 2 tablespoons light sour cream
  • 2 tablespoons light mayonnaise
  • 1 teaspoons salt
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • ½ teaspoon crushed garlic

Instructions

  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the two eggs in a bowl.
  4. In a separate bowl add the bread crumbs.
  5. Dip the green beans in the egg, coat in the breadcrumbs, and place on the parchment lined baking sheet.
  6. Bake for 12-15 minutes or until breadcrumbs are golden and green beans are tender.
  7. While the green beans are baking, mix together the remaining ingredients.
  8. Serve as a dipping sauce with the green bean fries.

Quick notes

Calories: 160 Fat: 6g Saturated Fat: 1g Carbohydrates: 21g Fiber: 3g Protein: 6g Cholesterol: 90mg Sodium: 730mg

posted under Appetizers & Dips, Home, Vegetables & Side Dishes (mostly vegetarian recipes) | Comments Off on Baked Green Bean Fries with Garlic Aioli

Avocado Deviled Eggs

October14

Avocado Eggs

Ingredients

  • 4 eggs, hard boiled
  • 1 avocado
  • 1/2 teaspoon dried dill
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon salt or more to taste
  • 1/8 teaspoon celery seed
  • Paprika
  • Alfalfa sprouts

Instructions

  1. Peel the hard boiled eggs, cut in half length-wise.
  2. Carefully empty the yolks and scoop out the avocado flesh into a small food processor or a hand blender.
  3. Add the dill and other seasonings and puree until smooth.
  4. Spoon (or pipe) the mixture back into the egg white halves.
  5. Garnish with paprika and alfalfa sprouts and eat right away.

Nutritional Info

Calories: 70 Fat: 6g Saturated Fat: 1.5g Carbohydrates: 2g Fiber: 2g Protein: 3g Cholesterol: 95mg Sodium: 60mg

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Jalapeño Artichoke Dip

February14

Recipe: Jalapeño Artichoke Dip

Ingredients

  • 1 cup avocado mayonnaise or other mayo
  • 8 ounces Greek yogurt, fat free
  • 2 cans artichoke hearts, drained & chopped
  • 1 cup shredded Monterey Jack Cheese
  • 1⁄2 cup shredded parmesan cheese
  • 1 – 2 tablespoons jalapeño juice from jarred Jalapeños to taste

Instructions

  1. Mix all of the ingredients together
  2. Warm in a crock pot on low for 1 hour or in an oven at 350°F for 15 minutes

Quick Notes

Calories 210; Fat 16g; Saturated Fat 3.5g; Carbohydrates 9g; Fiber 0g; Protein 9g; Cholesterol 25mg; Sodium 520mg

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Blazin’ Buffalo Chicken Dip

December19

Blazin Buffalo Dip

Summary: Wildtree Package Recipe

Ingredients

  • 1 cup cooked chicken
  • 8 ounces cream cheese
  • ¼ cup red onion, diced
  • 1 cup shredded cheddar
  • ¼ cup parmesan cheese
  • 2 tablespoons bottled buffalo sauce

Instructions

  1. Stir all ingredients together and bake in a small casserole dish at 350°F for about 20 minutes, or until bubbly.

Quick Notes

Number of servings (yield): 6

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Cranberry Graham Snackers

August2

Cranberry Graham Snackers

Ingredients

  • 6 ounces non-fat Greek yogurt
  • 3 tablespoons cream cheese
  • 2 tablespoons honey
  • 1 tablespoon spicy jam such as cranberry or hot pepper
  • 8 honey graham crackers
  • 1 pear, sliced

Instructions

  1. Blend yogurt, cream cheese, jam, and honey with an electric hand mixer until almost smooth
  2. Serve with graham crackers and pear slices

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