Note:

The nutritional information does not include bread portion.

Recipes - Snacks

Mango Pico de Gallo

Servings: 10-12

Time Preparation: 15 minutes

Ingredients

  1. Ingredients:
  2. 1 bunch of cilantro
  3. 3 roma tomatoes (seeded and diced)
  4. 1/2 c. red onion
  5. 1/2 tsp. salt and pepper
  6. 1 serrano (HOT!) or poblano pepper (not as hot!)
  7. 2 ripe mangoes
  8. 3 limes (juice)
  9. Optional: black beans and/or corn

Preparation

Chop 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.

Kangaroo Pita Chips - Mango Pico de Gallo
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Authentic Hummus

Servings: 10-12

Time Preparation: 20 minutes

Ingredients

  1. 2-3 large cloves of garlic (roasted)
  2. 2 cans of garbanzo beans
  3. 2 tsp. salt
  4. 1 tbs. tahini
  5. 2 large lemons (juice)
  6. Variations: add kalamata olives or roasted red peppers (canned or fresh)

Preparation

Boil 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.

Kangaroo Pita Chips - Authentic Hummus
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Creamy Yogurt Dip

Servings: 10-12

Time Preparation: 10 minutes

Ingredients

  1. 2 cups plain nonfat yogurt (Greek yogurt works well)
  2. 1/2 cup powdered sugar
  3. 1 tsp. vanilla extract
  4. 1 tbsp. grated lemon zest
  5. 6 cups thawed Cool Whip or other whipped topping

Preparation

Mix 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.

Kangaroo Pita Chips - Creamy Yogurt Dip
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Tuscan White Bean Spread

Servings: 10-12

Time Preparation: 10 minutes

Ingredients

  1. 3 cloves garlic (peeled and minced)
  2. 2 15 oz. cans Great Northern or cannellini beans (drained and rinsed)
  3. 2 tbsp. fresh lemon juice
  4. 2 tbsp. fresh basil and rosemary
  5. 1 tbsp. fresh thyme
  6. 2 tbsp. olive oil
  7. 1 tps. kosher salt
  8. 1/2 tsp. fresh ground black pepper

Preparation

In 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.

Kangaroo Pita Chips - Tuscan White Bean Spread
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Spicy Spinach and Artichoke Dip

Servings: 8-10

Time Preparation: 10 minutes

Ingredients

  1. 1 cup mayonnaise
  2. 1 (16 ounce) container sour cream
  3. 1 package dry vegetable soup mix
  4. 1 jalapeno pepper diced OR 2 tsp. red pepper flakes
  5. 1 (10 ounce) package frozen chopped spinach (thawed and drained)
  6. 1 can of artichoke hearts (chopped)
  7. 1/2 cup grated Parmesan cheese

Preparation

In a medium bowl, mix together all ingredients. Chill in the refrigerator 6 hours or overnight. Serve with Multigrain Garden Herb pita chips.

Kangaroo Pita Chips - Spicy Spinach and Artichoke Dip
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Cranberry Chutney and Cream Cheese

Servings: 6-8

Time Preparation: 30 minutes

Ingredients

  1. 1 cup raisins
  2. 2/3 cup sugar
  3. 1 tbsp. cinnamon
  4. 1/2 tsp. ginger
  5. 1/2 tsp. cloves
  6. 1 cup water
  7. 1/4 cup orange zest
  8. 1 apple (peeled and diced)
  9. 1 (12 oz.) bag of fresh cranberries
  10. 1 (8 oz.) package low-fat cream cheese

Preparation

Combine 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.

Kangaroo Pita Chips - Cranberry Chutney and Cream Cheese
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Roasted Red Pepper Feta Spread

Servings: 6-8

Time Preparation: 10 minutes

Ingredients

  1. 1 whole roasted red pepper (fresh or from a jar)
  2. 1 cup crumbled feta cheese
  3. 1 garlic clove
  4. 2 tablespoons olive oil
  5. 1/2 tsp. pepper

Preparation

Combine all the ingredients in a food processor and pulse until it is well mixed.

Kangaroo Pita Chips - Roasted Red Pepper Feta Spread
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Roasted Cauliflower Hummus

Servings: 8-10

Time Preparation: 40 minutes

Ingredients

  1. 1 head cauliflower
  2. 1/2" slices 1 16 oz. can of cannellini beans
  3. 2 garlic cloves
  4. ½ tsp. cumin
  5. 1 1/2 tablespoons tahini
  6. 2 tablespoon olive oil
  7. 3-4 tablespoons water
  8. 2-3 tablespoons fresh lemon juice
  9. 1 tsp lemon zest
  10. ¼ cup fresh cilantro
  11. ½ tsp. smoked paprika ½ tsp. chili powder salt and pepper to taste

Preparation

I 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.

Kangaroo Pita Chips - Roasted Cauliflower Hummus
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Spinach Arugula Dip

Servings: 10-12

Time Preparation: 15 minutes

Ingredients

  1. 1 cup fresh spinach
  2. ½ cup fresh arugula
  3. 2 shallots
  4. 1 cup low fat sour cream
  5. ½ cup low fat cottage cheese
  6. 1 can diced water chestnuts (drained and rinsed)
  7. 2 scallions
  8. finely diced
  9. 1 lemon (juice)
  10. 1 tsp. salt
  11. ½ tsp. freshly ground pepper

Preparation

In 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.

Kangaroo Pita Chips - Spinach Arugula Dip
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Mushroom Dip

Servings: 6-8

Time Preparation: 20 minutes

Ingredients

  1. ½ lb. chopped mushrooms
  2. 2 tablespoons diced onion
  3. 2 tablespoons olive oil
  4. 8 oz. low-fat cream cheese
  5. 2 tablespoons light mayo
  6. ½ cup diced celery

Preparation

Heat 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.

Kangaroo Pita Chips - Mushroom Dip
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Pea Dip With Parmesan

Servings: 8

Time Preparation: 15 minutes

Ingredients

  1. 3 cups frozen or shelled peas or 4 cups packed whole snap peas
  2. 1 cup stock or water
  3. 3 tablespoons toasted pine nuts or walnuts
  4. 1 cup freshly grated Parmesan
  5. 1 clove minced garlic
  6. 1 handful of fresh mint or more to taste
  7. 2 tablespoons extra virgin olive oil or more as needed
  8. Salt and pepper (to taste)

Preparation

Place 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.

Kangaroo Pita Chips - Pea Dip With Parmesan
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