Saturday, February 1, 2014

Recipe Weekend: Dips and Easy Appetizers for the Big Game Tomorrow!

 Disclosure / Disclaimer:  I received this info, free of charge, from Natalie Slater, recipe developer at Lifeway Foods, and  Stephanie Schuh, blogger for the Science of Eatingfor blog posting purposes. No compensation,  monetary or in kind, has been received or implied for this post/review. Nor was I told what to say, all opinions are my own, and yours may be different.

Tomorrow if the BIG day and many of you are hosting SUPER parties!

I've got some great recipes today, that are perfect for game day, or really any tailgating experience!

Here are Natalie's recipes:

spinach dip

Spinach Dip:


1 cup mayonnaise
1 & 1/2 cups Lifeway Lowfat Plain Kefir (or Lifeway Greek Style Kefir)
1 package dry onion soup mix
1 (4oz) can water chestnuts, drained and chopped
1/2 (10oz) package frozen chopped spinach, thawed and drained
1 loaf round sourdough bread


1. In a medium bowl, mix together mayo, kefir, dry soup mix, water chestnuts and chopped spinach. Chill in the refrigerator at least 6 hours, or overnight.
2. Remove the top of the sourdough bread, and hollow it out. Fill with spinach dip, and tear the bread from the inside into pieces for dipping.

spinach quesadilla

Spinach Quesadilla with Farmer Cheese


1 tsp olive oil
1/4 small onion, diced
2 scallions, sliced (white and light green parts)
1 clove garlic, minced
1/4 tsp salt
Freshly ground pepper
Pinch of: thyme, oregano & cayenne
1 & 1/2 cups fresh spinach
Flour tortillas
1 large egg white
1 Tbs Lifeway Greek Style Kefir
2 Tbs Lifeway Farmer Cheese


1. In a large pan, heat the oil. Add the onion and scallions and cook until soft, 3-4 minutes. 
2. Stir in the garlic, cooking for another minute or two until soft. 
3. Sprinkle with salt, pepper and then the spices.
4. Mix in the spinach and cook until wilted (about 2 minutes). Move spinach mixture to a paper towel to drain off some of the moisture. 
5. In a small bowl, whisk together the egg white, kefir and 1 Tbs farmer cheese. Then add to the cooled spinach and mix.
6. Wipe out the pan you used before, and brush with a small amount of oil. 
7. Over low heat, place a tortilla in the pan and sprinkle with the remaining Farmer Cheese. Heat until the cheese softens slightly. 
8. Turn the heat up to medium and pour the egg-spinach mixture over the tortilla. Either fold the tortilla in half and cook each side until the egg firms up (3-4 minutes) or top with another tortilla, and cook each side.
Cut into wedges and serve hot.

And here are Stephanie's Recipes: 

avocado ranch dip

Avocado Ranch Dip

1 Avocado
1/3 Cup Helios Organic Nonfat Kefir (Lifeway) (Plain) 
1/4 Cup Bolthouse Farms Classic Ranch Yogurt Dressing
1/2 small Onion, chopped
Sea Salt to taste
1 clove Garlic
1 Tbsp. Chives, finely chopped
2 Tsp. Dill, finely chopped
1 Tbsp. Parsley, finely chopped

1.  Place everything in a food processor or blender and process until combined into a smooth and creamy consistency.
2.  Serve
shrimp ragoon
Game Day Shrimp Rangoon
 (Serves 4, 3 per person)

12 Nasoya Wonton Wraps 
1 cup shrimp, deveined, tails removed and chopped 
2/3 cup Lifeway Farmers Cheese 
1/3 cup Helios Organic Plain Nonfat Kefir
1/2 small onion, chopped 
1 & 1/2 tsp Stevia In The Raw
1 tsp garlic powder
Sea salt, to taste

1. Preheat oven to 375 degrees.
2. Grease the cups of a muffin pan, and place 1 won ton wrapper in each cup.
3. Add everything to a mixing bowl and stir until well combined.
4. Fill each cup by dropping in a large spoonful of the mixture, and repeat until all are filled.
5. Bake 20-25 Minutes or until centers are firm and bubbly.
6. Allow to cool for 5 minutes then serve.

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