Mingle without the guilt with these healthy and delicious appetizers.
By JULIE BRINKLEY
If socializing trips up your diet, try these appetizers for shrimp cucumber bites and guilt-free spinach dip at your next shindig.
To see how these dishes are prepared, watch this.
You can catch my live cooking show at 11 a.m. every Wednesday on the Beneath the Surface News Facebook page.
Shrimp cucumber bites
21 oz. uncooked shrimp
2 cups cucumber
2 tsp olive oil
Sauce
1 Tbsp. creole seasoning
6 oz. avocado
½ cup green onions
2 Tbsp. fresh cilantro
2 tsp. lemon juice
¼ tsp. salt
½ tsp. cayenne
How to make it
Toss the shrimp in oil and seasoning and cook in a preheated (medium-high heat) heavy bottomed pan until slightly blackened, about 2-3 minutes per side.
Assemble the bites, topping the cucumber slices with avocado sauce and shrimp.
For the sauce: mix everything and enjoy!
Spinach dip and fresh veggies
1 ½ cups hearts of palm chopped
1 cup part skim ricotta cheese
3 Tbsp. low fat cream cheese
1/4 cup parmesan cheese
4 oz. part skim mozzarella cheese
1 tsp. minced garlic
1 ½ cups frozen spinach, thawed and squeezed
How to make it
Preheat oven to 375 degrees.
Mix parmesan, mozzarella, spinach and hearts of palm, then add remaining ingredients to spinach mixture.
Bake 20-30 minutes.
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