I have been on a real Mediterranean kick lately, and this appetizer is no different! I know, I know, Tzatziki is supposed to be a sauce not a dip. But I can’t help it, I think it goes great with crispy baked pita chips. There are a million different recipes for Tzatziki sauce as each person has their own unique version. Below is my version, which is very quick and easy to assemble – but please take a look at this recipe from Kalyn’s Kitchen and also this recipe from Simply Recipes for some great ideas and twists! I like my Tzatziki on the tangy side, so I sweetened up the pita chips to compliment! It is a combination I highly recommend.

Tzatziki Dip (Serves 8):

2 c non-fat Greek yogurt

1 c english cucumber, seeded and finely diced

4 cloves of garlic, finely minced

1 1/2 tbsp lemon juice

1 1/2 tbsp dill

1 tbsp good quality extra virgin olive oil

1 tsp salt

1/2 tsp pepper

Place yogurt in large bowl. Seed and dice cucumber and dry with paper towel to remove excess moisture. Add cucumber, garlic, lemon juice and dill to the yogurt. Stir to combine. Pour olive oil on top of yogurt mixture and stir until incorporated. Add salt and pepper and stir to season. Cover and leave in refrigerator for at least one hour.

Sweetened Pita Chips (Serves 8):

1 tbsp paprika

1 tbsp chili powder

1 tbsp cinnamon

1 tbsp sugar

1 tsp salt

olive oil

6 whole wheat pitas

Preheat oven to 375 degrees. Combine paprika, chili powder, cinnamon, sugar and salt in small bowl. Split each pita into two round halves. Working with one half at a time, drizzle olive oil onto pita and distribute evenly with pastry brush. Sprinkle seasoning on pita. Repeat with remaining pitas and stack all pita halves. Cut stack of pitas into 6 triangles (total of 72 pieces). Spread pitas out onto baking sheets in single layer and bake for 10-12 minutes or until browned and crispy. Allow to cool before serving.

For this week’s recipe I tried to re-create a packaged pizza dip that I had fallen in love with. I incorporated sundried tomatoes into this appetizer to add a burst of flavor. And I’m happy to say, it worked! This dip is so easy, it’s full of pizza flavor and seems to be a real crowd pleaser. Though I make this dip with full fat ingredients, feel free to experiment with lower fat substitutes. Just give the dip more time to set up in the fridge. You can serve this dip with your favorite crackers or crostini as I did here.

Sundried Tomato Pizza Dip:

1 – 8 oz package of cream cheese

1/2 c sour cream

1/2 c mayonaise

3 tbsp tomato paste

1 tsp garlic powder

1 tsp dried basil

1 tbsp dried oregano (plus more for garnish)

1/2 c finely chopped sundried tomatoes packed in oil

Bring cream cheese to room temperature in large mixing bowl. Add in remaining ingredients and stir very well to combine. Put in refrigerator for at least 1 hour to set up. Take out of refrigerator at least 15 minutes before serving and garnish with a sprinkle of dried oregano. Enjoy!

As the new year rolls in and everyone is focused on health, including myself, it occurs to me that unless you have the right tools, eating healthy can be a challenge. Now, I hate the word diet and I refuse to be on a diet. But making good choices can be made simpler if you have the right mindset and the right tools for the job. My trick this week? I ate on appetizer size plates! Because after all, appetizers are the perfect healthy portions. I was helped along by products like these:

A good kitchen scale, one that lets you clear the scale to zero for multiple measurements. This one, by OXO, is stainless steel and weighs up to 11 pounds.

A mandolin makes slicing vegetables fun and easy. Use it to make gourmet salads or an authentic stir fry. Make sure you buy one that has both a hand guard and non slip feet so you don’t hurt yourself.

And finally, you don’t have to spend a lot on a basket steamer to get good quality. This steamer is dishwasher safe, well constructed and even has a hole in the handle for you to use a fork to get it out of a hot pot.

It doesn’t take a ton of money or a ton of time to eat and think healthy! Enjoy the new year and be happy!

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This is one of my favorite go-to recipes. Not only is it delicious, but I usually have all of the ingredients on hand which makes it a great last minute recipe. I use artichoke bottoms in this recipe instead of artichoke hearts. They are cheaper and I like the texture better. Feel free to play around with this recipe – there are a million different combinations you can make! This recipe serves 4-5 people, but can easily be doubled if you are feeding a crowd.

3 tbsp butter (or margarine)

1 shallot (or 1/2 of onion) finely diced

1- 6 oz. can of crab meat

1- 14 oz can of artichoke bottoms (or hearts, if you prefer)

3/4 c  plus 2 tbsp grated Parmesan cheese, divided

2 tbsp of mayonnaise

2 dashes of hot sauce

2 dashes of Worcestershire sauce

1/2 tsp pepper

Preheat oven to 400 degrees.  Melt butter in medium sized skillet. Dice shallots and add them to the melted butter, sautee until shallots are translucent. Take skillet off heat and let shallots and butter cool down a bit. In large bowl, combine crab, diced artichokes, 1/2 c of grated cheese, mayonnaise, hot sauce, Worcestershire sauce and pepper (notice that I left salt completely out of this recipe – the parm cheese is salty enough). Add butter and shallots to the bowl and stir. The mixture should be just wet enough to mix together nicely. Pour crab mixture into oven proof serving bowl and spread out to create a nice, even layer. Top with remaining 1/4c of cheese. Bake in oven until mixture is bubbly (approx – 10 to 15 mins). Serve hot with crackers (I use Ritz).