Note:
The nutritional information does not include bread portion.
Recipes - Snacks
Mango Pico de GalloServings: 10-12Time Preparation: 15 minutesIngredients
PreparationChop up cilantro, tomatoes, red onion, pepper and mango in small cubes. Toss in a medium sized bowl and cover with lemon juice and a coat well. Salt and pepper to taste. Serve with Zesty Cheddar pita chips. |
Authentic HummusServings: 10-12Time Preparation: 20 minutesIngredients
PreparationBoil both cans of beans for 10-15 minutes in their own liquid. Meanwhile, roast garlic at 450 degrees until fragrant and soft. Drain half of liquid and put beans in a blender or food processor along with the garlic, tahini, salt and lemon juice. Blend until smooth. Let cool and serve with a sprinkle of paprika and olive oil on top along with Sea Salt, Garlic Herb or Multigrain pita chips. |
Creamy Yogurt DipServings: 10-12Time Preparation: 10 minutesIngredients
PreparationMix yogurt, sugar, vanilla and lemon zest in medium-sized bowl until blended. Gently stir in whipped topping; cover and refrigerate several hours or until chilled. Serve with Cinnamon Sugar pita chips. |
Tuscan White Bean SpreadServings: 10-12Time Preparation: 10 minutesIngredients
PreparationIn a blender puree beans, olive oil, lemon juice and garlic until smooth. Add the herbs and pulse until they are incorporated. Serve with Sea Salt Pita Chips. |
Spicy Spinach and Artichoke DipServings: 8-10Time Preparation: 10 minutesIngredients
PreparationIn a medium bowl, mix together all ingredients. Chill in the refrigerator 6 hours or overnight. Serve with Multigrain Garden Herb pita chips. |
Cranberry Chutney and Cream CheeseServings: 6-8Time Preparation: 30 minutesIngredients
PreparationCombine cranberries, sugar, spices, zest and water. Cook 15-20 minutes in large pan until berries pop. Add apple and raisins and simmer for about 15 more minutes until you reach desired consistency. Let cool and serve atop cream cheese along with Multigrain pita chips. |
Roasted Red Pepper Feta SpreadServings: 6-8Time Preparation: 10 minutesIngredients
PreparationCombine all the ingredients in a food processor and pulse until it is well mixed. |
Roasted Cauliflower HummusServings: 8-10Time Preparation: 40 minutesIngredients
PreparationI love roasting cauliflower! It adds nuttiness to this simple veggie. For a touch of sweetness and a little kick, I dust the cauliflower with Spanish smoked paprika and a pinch of chili powder. Preheat oven to 450 degrees with rack placed in the middle. Toss the cauliflower in a bowl with enough olive oil to lightly coat. Add the spices and salt and pepper to taste, and toss to coat. Roast cauliflower on a cookie sheet in the oven until tender and lightly browned, approximately 25-30 minutes, stirring every 10 minutes. While cauliflower is roasting, drain beans and rinse well. Place beans and next 8 ingredients in food processor or blender. Blend until smooth. Once done roasting, add cauliflower to mixture and blend once more. Salt & pepper to taste. Recipe compliments of Chef Britta Kramer of The Private Palate. |
Spinach Arugula DipServings: 10-12Time Preparation: 15 minutesIngredients
PreparationIn a medium saucepan, over medium high heat sauté shallot in olive oil. Sauté until tender. Add spinach and arugula; cover, reduce heat to low and cook until wilted about 2 minutes. Transfer spinach and arugula mixture to food processor and blend until smooth. Add all remaining ingredients and blend until smooth. Recipe compliments of Chef Britta Kramer of The Private Palate. |
Mushroom DipServings: 6-8Time Preparation: 20 minutesIngredients
PreparationHeat a medium skillet over medium high heat. Sauté onions in olive oil for 2 minutes. Add mushrooms and sauté until golden brown. Cream 8 oz cream cheese & mayo in food processor. Add warm veggies and celery. Chill until firm. Serve with your favorite Kangaroo Pita chips. Recipe compliments of Chef Britta Kramer of The Private Palate. |
Pea Dip With ParmesanServings: 8Time Preparation: 15 minutesIngredients
PreparationPlace peas in a saucepan with just enough stock or water to come half way up their height. Cook for about 3-5 minutes, or until peas are bright green and tender. Put peas and liquid in a food processor or blender and start to purée. When purée is relatively smooth add nuts, cheese, garlic, mint, olive oil, salt and pepper. Puree more; taste and adjust seasoning, then thin with more liquid or oil as desired. Recipe compliments of Chef Karen Gill of Karen Cooks It. |