Recorded Books Inc. - Betty Crocker 20 Best Cold Appetizer Recipes

Margarita Yogurt Dip

Prep Time: 30 Minutes Start to Finish: 30 Minutes Makes 8 servings (3 tablespoons dip each)

• cups Greek plain yogurt
• can (19 oz) chickpeas (garbanzo beans), drained, rinsed and coarsely chopped
• cup chopped fresh parsley
• teaspoons grated lemon peel
• teaspoon kosher salt
• teaspoon freshly ground black pepper
• cup pitted kalamata olives, quartered
• cup crumbled feta cheese (2 oz)
• medium plum (Roma) tomato, seeded, chopped
• cup chopped Persian or English cucumber*
• to 2 tablespoons olive oil
• teaspoons zaatar seasoning blend
• bag (5.5 oz) Food Should Taste Good olive tortilla chips, as desired

Spread yogurt on medium serving platter.

In medium bowl, mix chickpeas, parsley, lemon peel, salt and pepper until well mixed; spoon over yogurt. Top with olives, feta cheese, tomato and cucumber. Drizzle with olive oil; sprinkle with zaatar seasoning.

Serve with chips.

*Persian cucumbers are usually 4 to 5 inches long with a smooth, thin skin. The flesh is crisp, sweet and succulent.

1 Serving: Calories 100 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 230mg; Total Carbohydrate 5g (Dietary Fiber 1g); Protein 7g Exchanges: Skim Milk, Vegetable, 1 Fat Carbohydrate Choices:

Prep Time: 30 Minutes Start to Finish: 30 Minutes Makes 6 servings

• lb lean (at least 80%) ground beef
• cup water
• tablespoons taco seasoning mix (from 1-oz package)
• can (16 oz) refried beans
• container (8 oz) sour cream
• packages (7 oz each) refrigerated guacamole
• container (16 oz) refrigerated pico de gallo salsa
• cup finely shredded Cheddar cheese (4 oz)
• Jalapeo and red Fresno chiles, very thinly sliced, if desired
• Fresh cilantro leaves, if desired
• Tortilla chips, if desired

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Heat to simmering; cook 1 to 2 minutes or until thickened. Remove from heat. Stir in refried beans.

In 6 (8-oz) wide-mouth glass jars, evenly layer beef mixture, sour cream, guacamole and salsa. Sprinkle with cheese. Garnish with chile slices and cilantro. Serve immediately with tortilla chips.

1 Serving: Calories 360 (Calories from Fat 0); Total Fat 18g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 0mg; Sodium 1380mg; Total Carbohydrate 28g (Dietary Fiber 4g); Protein 18g Exchanges: 1 Starch, 2 Vegetable, 1 Very Lean Meat, 1 High-Fat Meat, 2 Fat Carbohydrate Choices: 1

Prep Time: 5 Minutes Start to Finish: 5 Minutes Makes 12 servings (2 tablespoons dip each)

• cup reduced-fat cream cheese spread (from 8-oz container)
• containers (6 oz each) light margarita yogurt
• teaspoon finely shredded lime peel
• Cut-up fresh fruit, such as cantaloupe, pineapple or strawberries, if desired
• Fresh jicama, cut into strips, if desired
• Food Should Taste Good lime or multi-grain tortilla chips, if desired