I am so excited for the Super Bowl this Sunday that naturally I've been spending this week testing out appetizer recipes. Whoever said that you have to sacrifice taste to eat healthy has clearly never tried these snacks before! Here are three of my favorites!
- 3 Medium Zucchinis, sliced into sticks
- 2 large egg whites, beaten
- 1/2 cup whole wheat breadcrumbs
- 2 Tbsp grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- salt and pepper to taste
Preheat oven to 425°. Spray a baking sheet with cooking spray. Set aside. In a small bowl, beat egg whites with a fork until frothy. Put the breadcrumbs, basil, oregano, garlic powder and cheese on a plate-I used a pie tin. Mix well. Dip the zucchini sticks in the egg whites and then into the bread crumb mixture, make sure all sides get coated well. Place the sticks on the prepared baking sheet. I did the sticks one by one. Bake at 425° for about 20 minutes or until golden brown and a little crispy, turning the fries half way through. Serve warm. We like to dip ours in marinara sauce.
Edamame and Avocado Spread
- 1 (12 oz) package frozen shelled edamame, thawed
- 1 avocado, peeled, pitted and diced
- 1 small shallot, roughly chopped
- zest and juice of 1 lemon (about 3 tablespoons of juice)
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/2 tsp kosher salt
- 3 tablespoons olive oil
- 3 tablespoons water
- 2 tablespoons chopped fresh parsley
In a food processor, combine edamame, avocado, shallot, lemon zest and juice, cumin, coriander and salt. Pulse until almost smooth. Scrape down sides using a rubber spatula. Add oil, water and parsley; process until smooth. Season with freshly ground black pepper, if desired. Serve with crudité, flatbread, or crackers, or as a sandwich spread.
Hot Caprese Dip
- 10 oz fresh mozzarella, chopped into cubes
- 2 roma tomatoes, seeded and juiced
- 3 tablespoons freshly chopped basil (or about 1 tablespoon dried) + more for garnish
Preheat oven to 375. Make sure tomatoes have as much juiced squeezed out of them as possible – this will prevent the dip from becoming soupy. In a small baking dish, combine chopped cheese, tomatoes and basil and mix. Bake for 15 minutes, then broil for 2 minutes so cheese becomes bubbly and golden. Serve immediately with crackers or melba toasts.
Note: dip may appear “watery” which is why it is VERY important to get as much moisture out of the tomatoes as possible. Also make sure dip is consumed immediately, as the longer it sits, the more juice that develops. Don’t worry if there is a little bit of juice – it is still delicious!
I'm always looking for new recipes to try so let me know what your favorite healthy Super Bowl appetizers are, and check out the post from last year if you need any other appetizer inspirations! The healthy spinach & artichoke dip with homemade pita chips is one of my ol' favorites!