Tzatziki

I have been using Greek yogurt like crazy - as a substitute for sour cream, mayo, cheese, crème fraîche, ice cream...I am trying to incorporate more fruits and veggies in my diet on a daily basis. But I don't do too well eating veggies without some sort of dip. I used to die for Tostitos Creamy Spinach Dip for my veggies and chips. But I have to get over that.  So nowadays, this Tzatziki dip is my new staple.

Yogurt, in general, is an excellent source of calcium, potassium, protein, zinc, vitamins B6 and B12 and also includes acidophilus, a bacterium to supplement the intestinal flora. The liquid whey is strained out of Greek yogurt so it has a thicker, creamier texture. Greek yogurt is also lower in sugar.

Tzatziki is a quick and easy dip that is commonly used as a veggie dip, on lamb, kabobs, salmon, tilapia, gyros and pitas.

Tzatziki

16 oz Greek yogurt

1 English cucumber with peel, grated

1 clove garlic, minced

1 tbsp fresh lemon juice

1 tbsp extra-virgin olive oil

1 tbsp chopped fresh dill (or 2 tbsp finely chopped mint leaves)

Salt and pepper, to taste

Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add dill, salt and pepper; whisk until smooth. Chill for 2-3 hours before serving.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Roasted Red Pepper Hummus

Super Bowl XLVI (Giants vs. Patriots) is days away and though I could care less about the teams playing, since the Cowboys did not make it...no comments please...I still plan to eat some good food and enjoy the commercials and fellowship.

You can cheat and purchase the roasted red bell peppers in the jar for this quick and easy hummus dish. But it is just as easy to roast them on your own.

To roast red peppers:

1. Wash the pepper thoroughly
2. Preheat oven to 450 degrees
3. Line a baking sheet with foil
4. Arrange peppers on baking sheet, spaced apart
5. Roast for 30 minutes, turning once
6. Once roasted, place peppers in a glass dish and cover
7. Once peppers have cooled, the outer skin will be easy to peel
8. Peel the skin, remove the seeds and pepper is ready for use in your favorite dish

Roasted Red Pepper Hummus

15 oz can of chickpeas (or garbanzo beans)

1 tsp paprika

Pinch of cayenne pepper

1/2 tsp cumin

1-2 roasted red peppers (or 6 oz jar roasted red bell peppers)

2 garlic cloves

2 tbsp Greek yogurt

1 tbsp lemon juice

Salt and pepper, to taste

1/4 c extra virgin olive oil

Drain the garbanzo beans, preserving the liquid.

Blend the garbanzo beans in a good processor. Add remaining ingredients, except for the olive oil and puree. Slowly add in olive oil until smooth. If hummus is too thick, add some of the liquid from the garbanzo beans, a teaspoon at a time.

Chill and set for approximately an hour. Garnish and serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Garlic Hummus

I have a friend who asks me why I blog and what is so important about sharing recipes when folk can just Google recipes online and find what they are looking for. Basically it is because blogging/writing is therapeutic for me. I enjoy sharing the things I love or am passionate about - my love of food, cooking, baking, new products and the latest gadgets. But, more importantly, it tickles me when I get feedback from people who don't typically cook, experimenting with my recipes with success and getting rave reviews from their friends and guests. Or when I hear how my journey has inspired someone to change their eating habits and lead a healthier lifestyle...that is really why I do the blog.

SuperBowl weekend is approaching so I wanted to share some healthy dips and appetizers that can be made for the festivities. Hummus is a thick spread made from ground chickpeas, olive oil, lemon, and garlic, made originally in the Middle East. There are so many different varieties - pumpkin, garlic, black bean, sun dried tomato and spinach hummus, to name a few. I am making some garlic hummus for my late night snack this evening. Eat with veggies, crackers, crostini or as a spread.

Garlic Hummus

1 15-oz can garbanzo beans, rinsed and drained
4 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, peeled and crushed
1/2 tsp powdered cumin
2 tbsp plain Greek yogurt
Salt and pepper to taste
1/2 tsp paprika

Drain the garbanzo beans, preserving the liquid.

Blend garbanzo beans in a food processor. Add olive oil, lemon juice, garlic, cumin, and blend. Add yogurt and blend into a smooth dip. Add salt and pepper to taste. Garnish with olive oil and/or paprika.

If hummus is too thick, add some of the liquid from the chickpeas, a teaspoon at a time.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Spinach Dip

It is Friday evening and I long for the days where me and 3 of my best buds would get together and meet at Cheddar's. Fridays after work meant Santa Fe Spinach Dip and mojitos! Lots of them. One of those special individuals is no longer with us and I have probably only had the dip once since his transition. I am thinking of him today...so I am going to have our Friday after work dip my way. I had not changed my eating habits back then and we used to get 3-4 appetizers and almost lick the plates clean! And perhaps it was more the fellowship than the dip but we never found any that could match it.

Though I am no longer eating dairy, I can still enjoy one of my favorite dips without the calories and the allergy trouble afterwards. So I am using Greek yogurt instead of cheese and preparing a cold spinach dip. And because it has been a long week and I don't feel like making any tortilla chips, I am going to eat my dip with fresh veggies. This dip is best on warm pita bread, tortilla chips, vegetables, Melba toast or crackers.

Spinach Dip

10 oz fresh spinach
1 tsp butter
1/4 c sweet onion
1 garlic clove, minced
1 8 oz container Greek yogurt
Dash of lemon juice
1/2 tsp salt
1/4 tsp pepper
2-3 tbsp chopped red pepper

Blanch spinach for 1 minute and drain well.

In medium skillet add butter and cook onion and garlic until translucent. Combine all ingredients and mix well. Refrigerate and let stand for 30 minutes. Serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Salmon Dip

I absolutely have no excuse for sneaking this dip recipe into my dessert blog so I am not going to make one up. I just felt like it. We're doing more of that in the new year. It was just so darn good that I thought it warranted some recognition.

You can almost always find a good dip at a holiday, birthday or sports gathering. My favorite dip is the spinach dip, which I go to Cheddar's to get and eat two or three of by my lonesome...it is so addictive. But I decided to try this salmon dip after having a similar dip at a birthday party recently.

This is a hectic week with projects to finish up with work, people to entertain for the holiday and loads of cooking and baking to do! Why didn't I think to shut business down for the rest of the year so I could be off like everyone else? Since I didn't, I am trying to keep things really simple. Otherwise I will be so tired that I won't be able to enjoy the festivities.

It doesn't get much simpler than this. Poach the salmon and dump everything else in. This dip turned out wonderfully! So much so that I have gone to the fridge to eat some on...well, I don't have to tell everything. It's really good...you gotta try it!

Salmon Dip

2 c salmon, finely chopped
8 oz cream cheese
1 tsp liquid smoke
1 tsp minced onion
1 tsp lemon juice
1/2 tsp kosher salt
1/4 tsp pepper

If you use fresh salmon, poach salmon in 2 cups of white wine for 10 minutes. Then finely chop the salmon after it has cooled.

Bring cream cheese to room temperature or microwave at a medium setting for 2 minutes or until softened. Stir until the cream cheese is smooth. Stir in the remaining ingredients. Mix well. Dip can be served hot or cold. If you prefer warm dip, preheat oven to 350 degrees. Place dip in oven for about 15 minutes. Serve with melba toast, crackers, tostada chips or on a baguette.


All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.