Meaty Italian Dip

It’s that time of year again, and boy am I ready! If football were year round I would be the happiest girl in the South! With LSU’s first game under our belt and the Saints first game tomorrow I’m ready to heat it up in the kitchen with football food!

Ok y’all, I made this on TWILA TV the other day (for a future episode) from my new book, Too Hot in the Kitchen, and I literally had none left over to bring home! The bowl for my Meaty Italian Dip will practically wash itself! Save a little side bowl for yourself because you may not get any… keep it hidden, or you may get TACKLED! (The best part, make a ton, it’s freezer friendly… then you will have some all season long!)

Meaty Italian Dip from Too Hot in the Kitchen:  Secrets to Sizzle At Any Age

Had friends over one day and they went wild over this recipe, a creamy hearty dip with robust Italian ingredients – had so many recipe requests and everyone ate more and more and more.

Ingredients:
1 pound ground sirloin
6 ounces ground breakfast turkey sausage
½ pound sliced mushrooms
1 cup chopped onion
½ cup minced roasted red peppers (found in jar)
½ cup sliced black olives
1 (14-ounce) can artichokes, drained and finely chopped
1 (14-ounce) can fire-roasted chopped tomatoes
2 teaspoons minced garlic
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
½ cup grated Parmesan cheese
1 (8-ounce) package reduced-fat cream cheese
½ cup nonfat sour cream

Instructions:
1. In large nonstick pot, cook meat, sausage, mushrooms and onion until meat and sausage are done, about 5-7 minutes. Drain excess fat.
2. Add remaining ingredients, except sour cream and cook until cheese is melted and dip is well heated. Stir in sour cream, heat and serve.

Nutritional Information Per Serving:
Calories 67
Calories from Fat 45%
Fat 3g
Saturated Fat 2g
Cholesterol 19mg
Sodium 174mg
Carbohydrate 3g
Dietary Fiber 1g
Sugars 1g
Protein 6g

Dietary Exchanges: 1 lean meat

Spicy Advice: Fire-roasted diced tomatoes have a roasted smoky flavor for a more intense tasting tomato.

I think tomorrow I may have a theme to the foods I’ll be serving while watching the game… Dips From Around the World – they’re just so good I wanted an excuse to serve them all! I’m going to serve Eight Layered Greek Dip and Guacamole Goes Mediterranean. Maybe I’ll have to call it European Dip Night? Ahh… who cares, let’s eat!

All of these recipes are from my new book, Too Hot in the Kitchen: Secrets to Sizzle at Any Age. The book is available from Amazon… hope you enjoy it!

Salsa Bar

A salsa bar is a fun way to highlight different salsas and chips. After all, when we go out for Mexican food, I think we all love chips and salsa the best! If you come up with any other dips and salsa to add to the salsa bar, go ahead. I always make plenty of the classic Fresh & Quick Salsa, because it’s everyone’s favorite. Be sure to have plenty of these easy Homemade Tortilla Chips on hand – fresh is best!  All from Holly’s easy entertaining book, Holly Clegg’s trim&TERRIFIC Home Entertaining The Easy Way

Fresh Quick Salsa
This simple salsa might seem intimidating with all the fresh ingredients but you put everything in the food processor and its ready.

4 large tomatoes, cored
1 tablespoon minced garlic
1 large onion
1 small green pepper, seeded and cored
1 teaspoon dried oregano
1 to 2 small jalapenos
Salt and pepper to taste

1. Place one tomato in the food processor and puree with garlic.  Add onion, green pepper, oregano, and jalapenos according to taste. Salt and pepper to taste.

Makes about 6 cups.

Pineapple Mango Salsa
For convenience or if fresh fruit is not available, canned pineapple and mangos may be used.

1 cup cubed mango
1 cup cubed pineapple
½ cup chopped red onion
1 teaspoon finely chopped jalapeno peppers
1 tablespoon chopped cilantro
2 tablespoons orange juice
1 tablespoon lime juice
1 teaspoon sugar
Salt and pepper to taste

1. In a medium non aluminum bowl, mix together mango, pineapple, red onion, jalapeno peppers, cilantro, orange juice, lime juice, sugar and salt and pepper to taste.  Refrigerate until ready to serve.

Makes approximately 2 ½ cups.

Chunky Guacamole
Tons of texture and flavor with fresh ingredients make this popular Southwestern appetizer disappear quickly so make lots.

2 avocados, peeled, pitted and coarsely mashed
2 tablespoons lime juice
½ teaspoon minced garlic
1/3 cup chopped tomatoes
¼ cup chopped onions
1 tablespoons minced jalapenos
Salt and pepper to taste

1. In a medium bowl, combine avocados, lime juice, garlic, tomatoes, onions, jalapenos, and salt and pepper to taste.  Refrigerate until serving.

Makes 1 ½ cups.

Click here to view the embedded video.

 Crawfish Dip
Makes 16 (1/4-cup) servings

2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
1/2 teaspoon minced garlic
1/4 cup all-purpose flour
1 (10-ounce) can diced tomatoes and green chilies
1 cup skim milk
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 pound crawfish tails, rinsed and drained
1 bunch green onions, chopped

1.  In large nonstick skillet, melt butter and olive oil, sauté onion until tender, 5 minutes. Add garlic and flour into mixture, stirring 1 minute. Gradually add tomatoes and green chilies and milk, mixing well.
2.  Bring mixture to boil. Lower heat, stirring 5 minutes or until mixture thickens. Add  Worcestershire sauce, salt and pepper to taste.
3.  Add crawfish and green onions, stirring until heated.   

Nutritional information per serving: Calories 69, Calories from fat (%) 34, Fat (g) 3, Saturated Fat (g) 1, Cholesterol (mg) 43, Sodium (mg) 122, Carbohydrate (g) 5, Dietary Fiber (g) 1, Sugars (g) 2, Protein (g) 6, Diabetic Exchanges: 1/2 carbohydrate, 1 lean meat

Speedy Spinach Dip

Not only should you make sure to wear green on Saint Patrick’s Day (or watch out, you might get pinched!) But you should also make sure and eat your greens too! Full of fiber, nutrients, and antioxidants, keep green foods such as spinach and broccoli on hand as they are easy to pump up the nutrition in meals. Spinach is a great addition to enchiladas, lasagna, or even for a salad; while broccoli can be thrown in stir-fry’s and casseroles.  Speedy Spinach Dip is delicious, super easy and fast to throw together and only five ingredients.

Speedy Spinach Dip from Holly Clegg’s Gulf Coast Favorites Cookbook
Dip lovers of all ages will want to dig into this five ingredient trouble-free spinach dip. With reduced-fat cream cheese and Swiss cheese, you won’t have to feel guilty about going back for more.

Makes 16 (1/4-cup) servings

2 (10-ounce) packages frozen, chopped spinach
1 cup salsa
4 ounces reduced-fat cream cheese
1 (5-ounce) can evaporated skim milk
1 cup shredded, reduced-fat, Swiss or Alpine Lace cheese

1. Cook spinach according to package directions. Drain well. 
2.  In medium nonstick pot, combine spinach and remaining ingredients. Cook over medium heat, stirring until cheese is melted

Nutritional information per serving:
Calories 62, Calories from fat (%) 43, Fat (g) 3, Saturated Fat (g) 2, Cholesterol (mg) 9, Sodium (mg) 135, Carbohydrate (g) 4, Dietary Fiber (g) 1, Sugars (g) 2, Protein (g) 5, Diabetic Exchanges: 1 lean meat

Mini Muffalettas from Holly Clegg trim&TERRIFIC Gulf Coast Favorites
All it takes is four easy ingredients and 15 minutes to create my popular version of this Louisiana favorite Italian-style sandwich. Make them ahead of time and refrigerate or freeze until ready to bake.

Makes 32 – 40 Mini Muffalettas

2 (12-ounce) packages party-size rolls (16-20 to a package)
1/2 pound thinly sliced lean ham
1 1/2 cups shredded Italian five-cheese blend
1 (16-ounce) jar chopped Italian olive salad, drained

1. Preheat oven 375°F.
2. Split rolls in half, lay on baking sheet. Divide ham, cheese, and olive salad onto each roll.
3. Replace bread tops. Bake 10-15 minutes or until cheese is melted.

Nutritional information per serving:
Calories 107, Calories from fat 48%, Fat 6 g, Saturated Fat 1 g, Cholesterol 9 mg, Sodium 260 mg, Carbohydrate 10 g, Dietary Fiber 1 g, Sugars 1 g, Protein 4 g, Diabetic Exchanges: 1/2 starch, 1 fat

TERRIFIC TIDBIT: Any combination of cheese may be used such as mozzarella, provolone, or Parmesan. Freeze Muffalettas before baking.

This captivating dip layered with fantastic flavors is a show-stopper! Feel free to double this recipe and watch it disappear. Serve with Toasted Pita Wedges.

Mediterranean Layered Dip from Holly Clegg trim&TERRIFIC Diabetic Cooking

8 servings/serving size: 1/2 cup

1 (7-ounce) container hummus

1 cup coarsely chopped fresh baby spinach

1/2 cup chopped tomatoes

1/2 cup chopped cucumber

1/4 cup chopped red onion

1/4 cup crumbled reduced-fat feta cheese

2 tablespoons sliced kalamata or black olives

1. Spread hummus on a 9-inch serving plate.

2. Sprinkle evenly with remaining ingredients, refrigerate until serving time.

Nutritional information per serving: Calories 61, Calories from Fat 31, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 189 mg, Total Carbohydrate 5 g, Dietary Fiber 2 g, Sugars 1 g, Protein 3 g, Diabetic Exchanges: 1/2 Starch, 1/2 Fat

Terrific Tidbit: Look for different containers of flavored hummus to give this recipe extra punch. If you can’t find this container size, just buy the bigger one, use 7 ounces-then serve the rest another day!

From: Holly Clegg’s Trim&TERRIFIC Diabetic Cooking

Hamburger Dip

Hamburger Dip – only 4 ingredients and will be a crowd favorite!

Even though I wasn’t feeling well this week, of course my husband and I had to root on our favorite home team, the New Orleans Saints  which I hope end in victory! Since my husband invited some of his friends over, I threw together the super easy Hamburger Dip from my mom’s newest cookbook, trim&TERRIFIC Gulf Coast Favorites, it is always a hit, especially with a football crowd!

Hamburger Dip

Just four simple ingredients create this hearty and satisfying meaty dip in mere minutes, ideal for football season and last-minute company. Serve with chips.

Makes 20 (1/4-cup) servings

1 pound ground sirloin

1/2 pound sliced mushrooms

1 (16-ounce) jar salsa

1 (8-ounce) package shredded, reduced-fat, Monterey Jack or Mexican-blend cheese

1.  In nonstick pot, cook meat, mushrooms over medium heat 5–7 minutes, until meat is well browned. Drain any excess fat.

2.  Add salsa, cheese, stirring over medium heat until cheese is melted.

Nutritional information per serving: Calories 82, Calories from fat (%) 48, Fat (g) 4, Saturated Fat (g) 2, Cholesterol (mg) 19, Sodium (mg) 175, Carbohydrate (g) 2, Dietary, Fiber (g) 0, Sugars (g) 1, Protein (g) 8, Diabetic Exchanges: 1 lean meat

Fantastic Fruit Dip from The New Holly Clegg trim&TERRIFIC Cookbook

Makes 16 (2-Tablespoon) servings
1 (7-ounce) jar marshmallow creme
1 (8-ounce) package reduced-fat cream cheese
1 Tablespoon grated orange rind
2 Tablespoons orange juice
Few drops of food coloring
Fresh fruit of your choice

1. In mixing bowl, beat together marshmallow crème, cream cheese until smooth. Stir in orange rind, orange juice.
2. Stir in food coloring of your choice-red for red dip&.Refrigerate until time to serve, serve with your fruit of choice.
Nutritional information per serving: Calories 78, Protein (g) 2, Carbohydrate (g) 11, Fat (g) 3, Calories from Fat (%) 36, Saturated Fat (g) 2, Dietary Fiber (g) 0, Cholesterol (mg) 10, Sodium (mg) 71, Diabetic Exchanges: 0.5 other carbohydrate, 0.5 fat

Fiesta Salsa

Looking for a an update to the same old salsa? So easy to throw together you will have everyone thinking you made a gourmet appetizer! Color equals nutrition and these blasts of colors create a favorite in my home. Taking only minutes to prepare, my family requests this salsa so often, and there’s never any left. Perfect to serve for game days and even holidays.

Fiesta  Salsa from The New Trim & TERRIFIC Holly Clegg Cookbook

Makes 14 (1/4-cup) servings
2 avocados, peeled, pitted, and chopped
1 pint cherry tomatoes, quartered, or grape tomatoes, halved
1 cup frozen corn, thawed
1 (4-ounce) can chopped green chilies, drained
1 bunch green onions (scallions), chopped
3 tablespoons lime juice
1/2 teaspoon sugar
Salt and pepper to taste

1. In large bowl, carefully toss together avocados, tomatoes, corn, green chilies, green onions, lime juice, sugar, salt, and pepper.

Terrific Tidbit: To prevent discoloration and enhance the flavor of leftover avocado, simply mash the remaining flesh and combine it with lemon or lime juice in a ratio of a 1/2 teaspoon per half mashed avocado. Cover with plastic wrap and refrigerate for up to two days.
Nutritional Information Per Serving: Calories 67, Protein (g) 1, Carbohydrate (g) 7, Fat (g) 5, Calories from Fat (%) 55, Saturated Fat (g) 1, Dietary Fiber (g), Cholesterol (mg) 0, Sodium (mg) 19, Diabetic Exchanges: 1.5 vegetable, 1 fat

Crab Nachos from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Makes 3 dozen nachos

6 dozen baked tortilla flour chips
1/2 cup nonfat sour cream
3 tablespoons light mayonnaise
1/2 cup chopped green onions
1 (4-ounce) can chopped green chilies, drained
1/4 teaspoon ground cumin
1 pound lump, white, or canned crabmeat, picked through for shells
Salt and pepper to taste
2 cups shredded, reduced-fat, sharp cheddar or Mexican-blend cheese
Paprika

1.  Preheat oven to broil. Arrange tortilla chips in single layer on baking sheet.
2.  In bowl, combine sour cream, mayonnaise, green onions, green chilies, cumin. Fold in crabmeat, salt and pepper to taste.
3.  Divide mixture on chips. Sprinkle with cheese and paprika. Bake 6-8 minutes or until cheese is melted.
Nutritional information per serving: Calories 57, Calories from fat (%) 29, Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 14, Sodium (mg) 143, Carbohydrate (g) 5, Dietary Fiber (g) 0, Sugars (g) 0, Protein (g) 5, Diabetic Exchanges: 1/2 starch, 1/2 lean meat