Spreads and Dips #1

[Mitra]

Spreads and dips #1 -- index


Avocado Tofu Dip
Artichoke dip (with shrimp, spinach variations)
Bacon Artichoke Dip
Bacon and Tomato Spread (from Becky, yahoo! group PPBBS)
Chicken Cheese Dip
Clam Dip
Creamy Hot Beef Dip
Dill Veggie Dip
Homemade Spreadable Fruit -- about 2g ECC (from Ally, yahoo! group PPBBS)
Hot Brie Cheese Dip
Hot Crab Meat Dip
Mascarpone Cheese
Pimento Cheese #1 -- 10g protein, 1g ECC
Pimento Cheese #2
Pizza Dip
Swiss Cheese and Almond Dip
Tapenade (Olive Spread) -- 1g protein, 2g ECC per 1/4 cup serving


Make sure to check other recipes for spreads and dips in the Spreads and Dips #2 (http://www.proteinpower.com/forum/showthread.php?t=509) thread.

[Mitra]

originally posted to eatprotein.com PPBBS, and filed at yahoo! groups PPBBS

PIMENTO CHEESE #1 -- 10g protein, 1g ECC

Recipe By : Gaelen, inspired by an episode of 'Bobby Flay cooks America,' FoodTV
Serving Size : 1/4 cup Preparation Time : 20 min. plus 2 hrs. chill time
Categories : dips, spreads, vegetarian

Amount Ingredient -- Preparation Method
-------- --------------------------------
2 cups sharp cheddar cheese -- shredded
1/2 cup roasted red pepper -- diced
3 tablespoons mayonnaise
1/2 teaspoon cayenne
4 green olives -- chopped fine (optional)

Mix all ingredients together and chill at least two hours. Correct seasonings to taste and serve as a dip with raw vegetables or almond meal crackers.

Pimento cheese is also a terrific stuffing for baked vegetables; there's no need to chill the mixture prior to stuffing vegetables and baking.

Yield: 1 1/2 cups
Per Serving : 208 Calories; 19g Fat (79.5% calories from fat); 10g Protein; 1g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 299mg Sodium.

[Gaelen]

This recipe was orignally posted by Becky (meaniemouse) to the yahoo! group PPBBS.

------
Bacon and Tomato Spread
1/2 lb (225 g) cream cheese, cubed
1/2 cup (125 ml) ripe tomatoes, peeled & chopped
1/2 tsp (2 ml) prepared mustard
1 tbsp (15 ml) mayonnaise
2 tbsp (30 ml) bacon, cooked & crumbled
1 1/2 tsp (7 ml) fresh parsley, chopped
In a blender, combine cream cheese, tomato, mustard and mayonnaise. Cover
and process for 10 seconds until mixture is smooth. Add bacon pieces and
parsley. Process for an addtional 5 seconds. Serve with crackers, fresh
veggies or as a sandwich spread.
Serves 4
More recipes available at http://www.PeakMarket.com

[Gaelen]

HOMEMADE SPREADABLE FRUITS -- about 2g ECC per tablespoon

1 large bag frozen fruit (frozen mixed berries)
about 1/8 cup of water

Okay, this is what I did:
I took my bag of frozen berries a la great value hehehe threw them in a
pot with about 1/8c water and simmered until cooked through then I took my
potato masher and mashed them all up (still in the pot) continued to simmer
until condensed way down and thicker. Added NOTHING to them. Did the carb count using the whole bag. Whole bag of berries = 33ecc One whole bag condensed down into just at 1cup for a total ecc of 2ecc per tablespoon as opposed to the spreadable fruit i can find in the store that has 10ecc per tablespoon. I did the mixed berries. Can't wait to see how much thicker it will get once it cools all the way down. :) Watchout strawberries and blueberries here i come! This is well worth the very LITTLE trouble it is to cook them down. I will be using them in yogurt and spreading on my occassional LC toast... ohhhhhh and crepes... mmmmmm might even use some in a shake! lol
Cheers!
Ally

(note from Gaelen: originally posted by Ally (gator8me) to the yahoo! PPBBS)

[Gaelen]

I make this recipe from one inspired by a version I saw on "Essence of Emeril," and vary the olives depending on what I have on hand. I think it's best with black olives, but I've also used garlic or red-pepper-flake marinated green olives when I want a spicy dip. Enjoy!


* Exported from MasterCook *

Tapenade (Olive spread)

Recipe By : Gaelen, inspired by Emeril Legasee
Serving Size : 6 quarter-cup servings Preparation Time : 15 minutes
Categories : dips, spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pitted black olives -- Nicoise, or Kalamata (Greek) olives
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced shallots
1 tablespoon minced garlic
1 tablespoon capers -- drained
1 tablespoon fresh flat-leaf parsley -- chopped
4 anchovy fillets
1/8 teaspoon freshly ground black pepper
1 tablespoon fresh basil -- chopped

Combine all the ingredients except the basil in the bowl of a food
processor. Puree and then transfer to a bowl.

Fold in the basil and set aside until needed, up to two hours, or
refrigerate for up to three days in an airtight container.

* Gaelen's notes: you can substitute minced red onion for the minced shallots. Make sure to rinse anchovy fillets prior to using if they have been packed in salt.

Inspired by Emerial Legasse
Yield: 1 1/2 cups
- - - - - - - - - - - - - - - - - - -

Per Serving : 142 Calories; 14g Fat (85.6% calories from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2mg
Cholesterol; 505mg Sodium.

[cmcole]

Dill Veggie Dip


1 cup mayo
1 cup sour cream
3/4 tsp celery salt
1/4 tsp onion salt
1 Tbsp onion (finely diced)
2 tsp dill weed
1 Tbsp dried parsley

Mix all together. This is the best veggie dip I have ever tasted.

Pizza Dip


1 - 8 oz. Package of cream cheese, softened
½ cup dairy sour cream
1 tsp. Dried oregano crushed
1/8 tsp. Garlic powder
1/8 tsp. Crushed red pepper
½ cup pizza sauce
½ cup chopped pepperoni
¼ cup sliced green onion
¼ cup chopped green pepper
½ cup shredded mozzarella cheese

Beat cream cheese, sour cream, oregano, garlic powder, spread evenly in a 9-10" quiche dish. Spread sauce over the top of cream cheese mixture. Sprinkle pepperoni, green onion and green pepper on top of sauce. Top with Mozzarella cheese. Bake at 350 degrees for 20 minutes.
http://teatimeworldwide.com/Entertaining

[cmcole]

Swiss Cheese and Almond Dip


8 oz. Softened cream cheese
6 oz. Shredded Swiss cheese
1/3 cp Mayonnaise
2 tbsp chopped green onion
1/8 tsp. Nutmeg
1/8 tsp. Pepper
1/3 cup sliced almonds

Mix all ingredients in a bowl (except almonds). Spread In a 9" pie plate. Garnish with almonds. Bake at 350 degrees for 20 minutes.
http://teatimeworldwide.com/Entertaining (http://teatimeworldwide.com/Entertaining)

[cmcole]

Dip & Spread Recipes

note from Gaelen: these recipes were posted to this forum by CM Cole. They were originally posted by Jean on Active Low Carber Forums.

Artichoke Dip

1 cup mayonnaise
1 cup grated parmesan cheese
3 ounces cream cheese
1 can artichokes, drained

Combine all ingredients in a mixing bowl. Pour into a shallow, greased baking dish and bake at 350 degrees for 20-25 minutes or until bubbling. Serve warm.

VARIATIONS:
Shrimp artichoke dip
• Add 1 small can baby shrimp to above and bake as above. Canned crab can also be used

Spinach artichoke dip
• Add 1 cup finely chopped spinach to above ingredients and bake as above.

Bacon Artichoke Dip

1 can artichoke hearts in olive oil, drained, chopped
1 cup sour cream
½ cup mayonnaise
¾ cup frozen spinach, thawed, drained, chopped
1 package bacon, fried and crumbled
2 green onions with green tops, chopped
1 cup Parmesan cheese, grated
1 cup Mozzarella cheese, grated
½ cup sharp cheddar cheese, grated

Combine all ingredients and place in 9 x 9 greased baking pan. Bake 30 minutes at 375 degrees or until bubbling. Serve warm with Kavli or Wasa crackers, pork rinds, or cheese crisps.

Avocado Tofu Dip

½ package silken tofu
1 avocado
2 tablespoons sour cream
1 tablespoon mayonnaise
2 tablespoons lemon juice
½ tablespoon granular bouillon
salt and pepper to taste

Drain tofu by wrapping each cake in a kitchen towel and weighing down with a heavy plate to drain off excess moisture. When drained, crush tofu with the back of a spoon. Meanwhile, cut avocado in half lengthwise. Remove pit and scoop out all pulp. Combine avocado, tofu, and all other ingredients until smooth and creamy. Chill and serve as a dip with cheese crisps, vegetables, pork rinds, etc.

Clam Dip

3 ounces cream cheese
¾ cup mayonnaise
8 ounces minced clams, drained
1/8 teaspoon crushed garlic
14 teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
1 teaspoon Worcestershire sauce

Blend and chill. Makes 2 cups at 0.1 gram per dip. (that’s per dip) Great with pork rinds.

Creamy Hot Beef Dip

8 ounces cream cheese, softened
1 cup sour cream
3 ounces dried beef, rinsed and finely chopped
2 tablespoons chopped green pepper
1 tablespoons minced onion
½ teaspoon garlic powder
pepper to taste

Combine all ingredients in a baking dish. Bake at 350 degrees, uncovered, for 30 minutes, until hot and bubbling. Makes 2 cups. 18 gm carbs for 2 cups.

Hot Brie Cheese Dip

one wedge of Brie cheese
vegetables, crisps, finger dipping foods

Warm Brie wedge in microwave for 18 seconds. Allow to sit to complete melting. Should be warm, but still of consistency for dipping foods. Note Camembert cheese also works well in this dip.

Pimento Cheese #2

4 cups grated cheddar cheese
7 ounce jar pimentos, diced, not whole
1 cup mayonnaise to blend
black pepper to taste
Mix all ingredients and refrigerate. Adjust consistency by amount of mayonnaise use to blend. It tastes better after it has set for about an hour to allow the pimento flavor to be absorbed by the cheese. When adding the pimentos, add the juice and all. This will not have the “sweet” taste that the commercial blends do, so if sweeter taste is desired, add sweetener to taste.

Serve with pork rinds or stuffed in celery or as a dipping sauce for
other crackers, vegetables, or cold meats.

Mascarpone Cheese

Mascarpone cheese is a velvety smooth cheese, much like ricotta, lighter, and somewhat custard-like. It can be found in Italian markets and some larger grocery stores’ gourmet deli sections. Simply warm Mascarpone in a microwave and use as a dip.

Chicken Cheese Dip

1 can chunk chicken
1 can chunk ham
1 8 ounce package cream cheese
¼ teaspoon garlic powder
2 tablespoon Worcestershire sauce

Combine all ingredients and blend in food processor or blender until very smooth and creamy, serve with pork rinds.

Hot Crab Meat Dip

16 ounces whipped cream cheese
6 ounce can claw crab meat
1 clove minced garlic
2 tablespoons finely chopped onion

Mix all ingredients, microwave about 2 minutes till bubbling. Great with pork rinds.

[Gaelen]

In order to make it easier to search the recipe forums, recipe threads are closed to new replies at or about 15 recipes. Please check out additional recipes for spreads and dips at Spreads & Dips #2 (http://www.proteinpower.com/forum/showthread.php?t=509). If you'd like to add a new recipe for a spread or dip, please add it as a reply to the new thread. Thanks!