Best Recipes Ever Vol.21,Num.9 - (Page 13)

Fresh Dill-Yogurt Dip PreP Time: 20 minuTes sTarT To Finish: 20 minuTes servings: 7 2 containers (6 oz each) Yoplait® Greek Fat Free plain yogurt 2 tablespoons chopped fresh dill weed 1⁄ 3 cup finely chopped red bell pepper 4 medium green onions, thinly sliced (1⁄4 cup) 1⁄ 2 teaspoon salt 1⁄ 8 teaspoon ground red pepper (cayenne) 1 small clove garlic, finely chopped 2 tablespoons finely chopped red bell pepper Ready-to-eat baby-cut carrots Fresh broccoli florets Cucumber, thinly sliced until well blended. Sprinkle with 2 tablespoons bell pepper. 2 Serve dip with carrots, broccoli and cucumber slices. Per Serving (1⁄4 cup dip): Calories 50; Total Fat 0g (Saturated Fat 0g); Sodium 220mg; Total Carbohydrate 8g (Dietary Fiber 1g); Protein 5g; exchanges: 1⁄2 Skim Milk, 1 Vegetable; Carbohydrate Choices: 1⁄2 [ mAke-AheAd tiP ] Save yourself some time by cutting the veggies and making the dip up to 2 days ahead. Refrigerate the dip tightly covered and the veggies in resealable plastic food-storage bags. Focaccia Dipping Sticks PreP Time: 15 minuTes sTarT To Finish: 35 minuTes servings: 28 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust 1 tablespoon extra-virgin olive oil 1⁄ 1 3 cup red bell pepper strips (1x ⁄8 inch) 3 tablespoons thinly slivered pitted ripe olives 1 tablespoon chopped fresh rosemary leaves 1⁄ 4 teaspoon kosher (coarse) salt 1 cup tomato pasta sauce, heated 1 In medium bowl, mix yogurt, dill, 1⁄3 cup bell pepper, the onions, salt, red pepper and garlic 1 Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet; starting at center, press out dough into 14x9-inch rectangle. With fingertips, make indentations over surface of dough. 2 Drizzle oil over dough. Top with bell pepper, olives, rosemary and salt; press lightly into dough. 3 Bake 13 to 18 minutes or until golden brown. Cut focaccia in half lengthwise; cut each half crosswise into 14 sticks. Serve warm sticks with warm pasta sauce for dipping. Per Serving (1 stick and about 13⁄4 teaspoons sauce): Calories 50; Total Fat 1.5g (Saturated Fat 0g); Sodium 170mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 1g; exchanges: 1⁄2 Starch; Carbohydrate Choices: 1⁄2 [ teChnique tiP ] Use your hands to press the toppings gently into the dough, so the toppings don’t fall off when you cut the sticks. BEST RECIPES EVER!  PILLSBURY 13

Table of Contents for the Digital Edition of Best Recipes Ever Vol.21,Num.9

Best Recipes Ever Vol.21,Num.9
Contents
What's in Season?
Appetizers & Snacks
Breakfast & Brunch
Main Dishes
Sides & Salads
Desserts
Index

Best Recipes Ever Vol.21,Num.9