SPREADS
Seafood Spread
APPETIZERS, DIPS AND
1teaspoon margarine or butter
1 teaspoon olive oil
4ounces shelled and deveined, small raw shrimp
1⁄2 cup sliced fresh mushrooms
1 clove garlic, minced
2⁄3 cup (3 oz.) imitation crab meat (surimi) or crab meat
3tablespoons sliced green onions
1teaspoon Worcestershire sauce
3to 5 drops hot pepper sauce
4ounces light cream cheese
2tablespoons nonfat plain yogurt
1⁄4 teaspoon salt, if desired
Heat margarine and olive oil in small
2 minutes. Add crab and green onions. Cook and stir until shrimp are opaque and mushrooms are tender, about 2 minutes. Add Worcestershire sauce and hot pepper sauce. Remove from heat and set aside.
Place remaining ingredients in blender jar. Cover and blend at STIR until smooth, about 15 seconds; scrape sides of blender jar, if necessary. Add seafood mixture. Blend at STIR until mixed, about 10 to 15 seconds; scrape sides of blender jar, if necessary.
Chill. Serve as a spread for crackers.
Yield: 11⁄2 cups; 24 (1 tablespoon) servings.
Per serving: About 21 cal, 3 g pro, 0 g car, 1 g fat, 13 mg chol, 56 mg sod.
Southwestern Dip
4ounces light cream cheese
1can (15 oz.) black beans, rinsed and well drained, 1⁄4 cup liquid reserved
1or 2 fresh jalapeño peppers, stems and seeds removed
1⁄2 teaspoon cumin
1⁄4 teaspoon salt
2medium green onions, cut in
1⁄2 cup canned or cooked frozen kernel corn, drained
1chunk
1tablespoon fresh cilantro leaves, if desired
Place cream cheese, 1⁄4 cup reserved liquid from beans, jalapeño peppers, cumin, and salt in blender jar. Cover and blend at CHOP until smooth, about 10 to 20 seconds; scrape sides of blender jar, if necessary.
Add green onions, corn, red pepper, cilantro, and beans to blender jar. Cover and blend at CHOP until green onions and pepper are chopped, about 10 to 15 seconds.
Chill. Serve with vegetable dippers, pita bread, or tortilla chips.
Yield: 2 cups; 32 (1 tablespoon) servings.
Per serving: About 19 cal, 1 g pro, 3 g car, 0 g fat, 1 mg chol, 81 mg sod.
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