Curried Carrot Spread

Prep Time: 20 mins

Cook Time: 15 mins

Rest Time: 4 h

Total Time: 35 mins

Ingredients

• 3 cup(s) carrot(s), sliced
• 3/4 cup(s) onion(s), chopped
• 3 clove(s) garlic, minced
• 2 tablespoon oil, olive
• 1 tablespoon curry powder
• 1 teaspoon cumin, ground
• 1 can(s) beans, white kidney, (15 ounces) rinsed and drained
• 3/4 teaspoon salt
• scallion(s) (green onions), (optional) thinly sliced
• crackers, or melba toast, baguette slices or vegetables

Recipe Tip:

Chill 4 hours to 3 days.

Preparation

1. In a covered medium saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender. Drain.

2. Meanwhile, in a small skillet, cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to a food processor; add white kidney beans and salt. Cover and process until smooth. Transfer to a serving bowl; cover and chill for 4 hours to 3 days. Tote spread, vegetable dippers (if using), and sliced green onion (if using) in an insulated cooler with ice packs. Tote crackers, melba toast, and French bread slices (if using) in an airtight container.

3. If using, garnish with green onion. Serve with crackers, melba toast, toasted French bread slices, or vegetable dippers.

Nutritional Info (Per serving):

Calories: 40, 

Saturated Fat: 0g, 

Sodium: 84mg, 

Dietary Fiber: 2g, 

Total Fat: 1g, 

Carbs: 6g, 

Cholesterol: 0mg, 

Protein: 2g

Exchanges: 

Starch: 0.5

Carb Choices: 0.5

SPICY BEAN PATE'

SPICY BEAN PATE

Serves 16

1 15-ounce can chick peas, drained
1/4 cup water
1 tablespoon fresh lemon juice
1 cup sour cream
1 garlic clove, minced
1 teaspoon chicken bouillon granules
1 teaspoon chili powder
1/2 teaspoon hot pepper sauce
1/2 teaspoon cumin
1/8 teaspoon cayenne
Fresh parsley, small red pepper for garnish

Cooking Directions
Blend together all ingredients in a blender or food processor.

Pour mixture into a small bowl, cover and refrigerate for 2-4 hours.

Garnish with parsley and red pepper. Makes 2 cups.

Serving Suggestions
Pates don't have to be difficult to make. This is a easy addition to a appetizer buffet. Be sure to have plenty of crackers along with a vegetable relish tray.

Nutrition Facts
Calories 62 calories; 

Protein 2 grams; 

Fat 4 grams; 

Sodium 81 milligrams; 

Cholesterol 6 milligrams; 

Saturated Fat 2 grams; 

Carbohydrates 6 grams; 

Fiber 1 grams

FAT-FREE CHERRY SPREAD

FAT-FREE CHERRY SPREAD

Yield: 3 cups

5+1 cherries, well drained -- 8 ounces (1 1/2 cups)
Nonfat cream cheese -- 1 pound (2 cups)
Ground cinnamon -- To taste
Ground nutmeg -- To taste

Drain cherries on paper towels before weighing them.

In an electric blender or food chopper, combine cherries and cream cheese.

Process until smooth.

Season to taste with cinnamon and nutmeg.

Use as a spread on crackers, bread or muffins.

Thin with cherry juice to serve over fruit or gelatin salads.

Nutrition information per tablespoon: 

13 calories, 

1 g protein, 

2 g carbohydrates, 

0 grams total fat (0% calories from fat), 

6 mg potassium 46 mg sodium.

TOMATO-GOAT CHEESE SPREAD

TOMATO-GOAT CHEESE SPREAD

Makes 12 servings.

2 8-ounce logs of plain goat cheese, room temperature
1/2 cup dried tomatoes, packed in oil, minced
8 fresh basil leaves, chopped
2 cloves garlic, minced
4 tablespoons chopped walnuts

Cooking Directions
In a medium bowl, mash goat cheese with other ingredients; blend well.

Pack into a serving bowl or crock.

Cover and refrigerate (can be made up to four days ahead); bring to room temperature before serving with crackers.

Serving Suggestions
Make this spread ahead of time to allow the flavors to marry. Serve with a variety of crackers for your guests to snack on during parties or before dinner.

Nutrition Facts
Calories 128 calories; 

Protein 8 grams; 

Fat 10 grams; 

Sodium 151 milligrams; 

Cholesterol 17 milligrams; 

Saturated Fat 6 grams; 

Carbohydrates 2 grams; 

Fiber 1 grams

PEPPERONI MUSTARD SPREAD

PEPPERONI MUSTARD SPREAD

Makes about 1 1/4 cups.
Serves approximately 20

3 1/2 ounces sliced pepperoni
1 tablespoon coarse-grained mustard
1 teaspoon lemon juice
2 ounces softened cream cheese
2 tablespoons snipped dill

Cooking Directions
In food processor blend pepperoni, mustard, lemon juice, cream cheese and dill.

Process, scraping down sides of bowl, until smooth.

Arrange spread in attractive serving bowl; place on tray surrounded by assorted crackers, sliced breads and vegetables.

Good choices for vegetables: sliced cucumbers, trimmed green onions, baby carrots, celery sticks, red pepper slices, trimmed radishes, jicama slices

Serving Suggestions
Interesting spreads are always a welcome--and carefree-- party appetizer. Prepare a day or two in advance and offer at cool room temperature with crackers, veggies and cocktail rye.

Nutrition Facts
Calories 40 calories; 

Protein 1 grams; 

Fat 3 grams; 

Sodium 125 milligrams; 

Cholesterol 5 milligrams; 

Saturated Fat 1 grams; 

Carbohydrates 0 grams; 

Fiber 0 grams

DRIED PLUM & CREAM CHEESE SPREAD

DRIED PLUM & CREAM CHEESE SPREAD

Prep Time: 15 Minutes
Servings: 16

Ingredients

1 8 ounce package cream cheese, softened*

1/3 cup finely chopped dried plums, divided

1/4 cup finely chopped walnuts, toasted

1 teaspoon cinnamon

1 to 2 tablespoons orange juice, to taste

1 tablespoon honey

Salt

Preparation
In bowl, combine cream cheese, dried plums, nuts, 1 tablespoon of the orange juice, honey and cinnamon; mix well.

Add remaining orange juice, if necessary, to reach desired consistency.

Season with salt, as desired.

To serve, spread onto toasted bagels, sliced apples, crackers or celery sticks.

Nutritional Information (per serving)
Calories 75
Cholesterol 16mg
Fat 6g
Sodium 42mg
Carbohydrates 4g
Protein 2g
Fiber 1g 

* Use fat free cream cheese for reduced fat
Reduced Fat Nutritional Information (per serving)
Calories 37
Cholesterol 3mg
Fat 1g
Sodium 68mg
Carbohydrates 5g
Protein 3g
Fiber 1g

TOMATO & BASIL CHEVRE SPREAD

Tomato and Basil Chevre Spread

Prep Time: 15 mins

Rest Time: 2 h 10 mins

Total Time: 15 mins

Ingredients

• 1/3 cup(s) tomato(es), sun-dried, not oil-packed
• boiling water
• 4 ounce(s) cheese, goat, soft
• 4 ounce(s) cream cheese, reduced-fat, softened
• 1/4 cup(s) basil, fresh, or 2 teaspoons dried
• 3 clove(s) garlic, minced
• 1/8 teaspoon pepper, black ground
• 1 tablespoon milk, fat-free
• miniature toasts

Preparation

1. In a small bowl, cover dried tomatoes with boiling water; let stand for 10 minutes. Drain tomatoes, discarding liquid. Finely snip tomatoes.

2. In a medium bowl, stir together snipped tomatoes, goat cheese, cream cheese, basil, garlic, and pepper. Stir in enough of the milk to make mixture of spreading consistency. Cover and chill for at least 2 hours or up to 4 hours. Serve with miniature toasts and/or crackers.

Nutritional Info (Per serving): 

Calories: 66, 

Saturated Fat: 3g, 

Sodium: 125mg, 

Dietary Fiber: 0g, 

Total Fat: 5g, 

Carbs: 2g, 

Sugars: 1g, 

Cholesterol: 14mg, 

Protein: 4g