Appetizers

Pastry-Encrusted Brie with Cranberry Chutney, by Kerry Reif

Spinach Dip, by Karen Day

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Pastry-Encrusted Brie With Cranberry Chutney
by Kerry Reif

1 cup cranberries (fresh or dried)
8 oz. round of brie
Puff pastry
egg beaten with 2 tsp water
2/3 cup sugar

1/3 cup cider vinegar
2 tbsp water
2 tsp finely chopped ginger
1/4 tsp ground cinnamon
1/8 tsp ground cloves

Directions

1. Wrap brie in puff pastry, baste with egg mixture and bake for 40 min. at 400°.

2. Boil remaining ingredients in saucepan at low heat for about 20 min. Cool.

3. Spoon chutney over brie and serve with crackers.


Spinach Dip
by Karen Day

3/4 c fat-free sour cream
1/2 c nonfat or low fat cottage cheese
1 10 oz pkg frozen chopped spinach, thawed and squeezed
2 green onions
2 t lemon juice
3/4 t salt   1/8 t black pepper
1/2 c crumbled feta cheese  (I use the mediterranean kind)

Place sour cream, cottage cheese in food processor-until smooth. Add spinach, onion, lemon juice, s & p.  Process until smooth. Add feta and pulse to combine. Cover and refrigerate.