Let’s just get right into it: I’m very excited to bring you today’s recipe!
I am participating in #DeliciousBowl by Chobani, with an original Super Bowl snack incorporating Chobani Greek yogurt. (You can search #DeliciousBowl on Instagram and Tumblr to find other participating bloggers!) Whipping things up in the kitchen is way too fun. (Remember my football snackies?) I won’t be hosting any Super Bowl get-togethers this year…but if I did, this Creamy Butternut Squash Dip would be there with some pita chips!
The hardest part of this recipe-creation was deciding between sweet or savory. My sweet tooth screamed caramel apple dip… but in an unexpected twist, I went with something herb-y and cheese-y. And whaddaya know, it turned out pretty great.
Super Bowl Sunday Delicious Bowl Appetizer: Creamy Butternut Squash Dip with Pita Chips
- 1 butternut squash, cubed
- 4 Tbs. olive oil
- dash of salt
- dash of pepper
- 1 Tbs. Garlic powder
- 1/2 cup feta cheese
- 1 cup Chobani Greek Yogurt (Plain flavor, 0% fat)
- sprinkle of Parsley
- 1 Tbs. Oregano (I’m in love with the smell of oregano right now)
- 1 Tbs. ground Sage
- Pita chips for dipping (I used Wheat Thins’ new product Toasted Pita Chips)
1.) Preheat oven to 425 degrees. Line a baking sheet with foil.
2.) Toss the butternut squash cubes in 3 tablespoons of olive oil, salt, pepper and garlic powder.
3.) Roast for 30 minutes or until very soft, flipping half-way through.
4.) Combine the roasted squash, feta cheese, and remaining 1 Tbs. olive oil in a food processor. Place mixture in the refrigerator and allow to cool completely.
5.) Once the squash is totally cool, add Chobani Greek yogurt, sage, oregano, and parsley to the food processor. Combine until it’s one creamy mixture!
6.) I topped this #DeliciousBowl with some more parsley and feta for color and served with pita chips on the side.
I’m happy I went with the ‘savory’ selection! The spices and herbs are crazy-flavorful, and this recipe is a much healthier option than traditional cheesy or cream-based dips like ranch or onion. Greek yogurt adds fat-free creaminess with extra protein; herbs flavor the dish without sugar or excess sodium; squash and feta round out the recipe for some uniqueness.
Maybe this can even something to add to your Super Bowl XLIX menu…?
If you are experiencing the extreme-cold weather as I am, you will appreciate these spicy Jalapeno Poppers! And by “extreme cold,” I don’t mean the 55 degree weather that Southern Californians are in a tizzy about….. I’m talking negative degrees, bitter chill, freeze-your-face-off extreme cold.
So for a temporary escape from the reality of winter weather, here’s some hot n’ spicy appetizers:
We made these as a fun appetizer, and if you don’t remove all of the seeds and membranes, your mouth will be on fire! These little poppers are “healthified” by substituting whole grain cracker crumbs and Greek yogurt.
Crab-Stuffed Jalapeno Poppers:
- 12 Medium Jalapeno Peppers or Small Sweet Peppers
- 12 ounces Crab Meat
- 2/3 Cup Plain Fat-Free Greek Yogurt
- 1 Egg Yolk
- 1 Green Onion, finely chopped
- 1 tsp lemon juice
- 1 heaping teaspoon Spicy Mustard
- 1/2 cup Whole Grain Ritz Cracker crumbs
- 1 Tbs melted butter
- 1 Tbs parsley, chopped
- Wash and cut jalapeno peppers in half, length wise. Scrape out seeds and membranes to reduce the heat, and set them aside.
- In a large bowl, combine crab meat, greek yogurt, egg yolk, green onions, mustard (plus and salt and pepper to your liking). Pour in 1/2 of the cracker crumbs.
- Spoon the crab mixture into the Jalapeno “boats” and place on an ungreased baking sheet.
- In a small bowl, mix the remaining cracker crumbs and parsley into the melted butter. Spoon this crumb topping over the Jalapeno Peppers.
- Bake at 375 degrees for 20 minutes, or until the top is golden and crispy.
I hope you are staying warm! It’s mornings like these when I appreciate my coffee the most ;)
Like the middle child, pears have been highly overshadowed by the plethora of pumpkin and apple recipes every autumn. I mean, you don’t hear about amazing recipes for pear cookies, pear spice lattes, or pear pies. But pears are a Fall fruit too! They are in season fall through winter, though not quite up to the hype of the popular pumpkins :P
Just like apples, pears come in a variety of flavors and according to Runner’s World Magazine they contain 25% of our day’s fiber with plenty of Vitamin C, Vitamin K, potassium and electrolytes. I had 3 in my fridge and an urge to try something new. (But healthy, of course. Though if you’re not in the mood for something healthy, Joy the Baker’s Pear Spice Cake with Walnut Praline Topping is a winner.) The product: Sweet Pear Salsa!
Sweet Pear Salsa:
3 Medium ripe d’Anjou pears
1/4 cup drained crushed pineapple
1/4 cup diced purple onion
1 Tbs cilantro
Juice of 1 Lime
*I used Stacy’s Cinnamon Sugar Pita Chips for dipping!
- Wash and dice the pears. I like to keep the skin on!
- Combine diced pears, pineapple, onion and cilantro.
- Sqeeze the lime juice, cover and refrigerate.
- Enjoy with your favorite pita chips, on a burger, or on toast!
It’s sweet n’ citrus-y, and perfectly delightful for when you’ve had enough pumpkin (HAH like that’ll happen…) ;)