Projo Football Food & Spirits

The Hass Avocado Board has created two guacamole recipes that represent the Patriots and the Giants.

New England's recipe features lobster.

The New York recipe is traditional. Serve the dip with blue corn tortilla chips and the dish will represent the team’s colors.

New England Halftime Guacamole
4 ripe, fresh avocados, peeled and pitted
1 tsp. salt
2 Tbsp. lemon juice
2 tsp. chopped garlic
1/2 lb. cooked lobster meat, chopped
1 medium shallot, minced

In a medium bowl, coarsely mash avocados and combine with salt, lemon juice and garlic.
Fold in lobster meat and shallot.
Serve with tortilla chips or toasted crostinis.
Serves: 8
Prep Time: 15 minutes

New York Kickoff Guacamole
4 ripe, fresh avocados, peeled and pitted
1 tsp. salt
2 Tbsp. fresh lemon juice
2 tsp. chopped garlic
1/2 cup minced white onion
1 medium tomato, chopped
Blue corn tortilla chips

In a medium bowl, coarsely mash avocados and combine with salt and lime juice.
Mix in garlic, white onion and tomato.
Serve with blue corn tortilla chips.
Serves: 8
Prep Time: 15 minutes

Note: Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Weight Watchers offers a simple recipe made with low-fat cheese, and doesn't suggest you serve it with bread or crackers.

Beer and Cheese Fondue
1 12-oz. can or bottle light beer
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 pound low-fat cheddar or colby cheese, shredded
3 tablespoons all-purpose flour

In a medium saucepan over moderate heat, warm beer until it boils; stir in mustard and pepper.

In a bowl, toss cheese with flour. Slowly add cheese to beer mixture, stirring. Continue stirring until mixture is smooth and thick, about 6 minutes total.

Yields about 1/4 cup per serving.

(Tip: Serve this dip with cubes or rolled slices of lean ham and smoked turkey as well as carrots, celery sticks, baked tortilla chips or cubes of crusty bread.)

In the December/January issue of Every Day with Rachael Ray, we learn how to turn artichoke hearts into a last-minute appetizer.
Don't forget the crackers.

Chipotle Artichoke Dip

¼ cup chopped cilantro

1 small clove garlic

1 canned chipotle chile in adobo sauce

1 14-ounce can artichoke hearts, drained

½ cup grated Mexican while cheese, such as cotija

¼ cup extra-virgin olive oil

1 tablespoon lime juice

Plantain chips, for serving

Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined. Serve the dip with the chips.
Makes 2 Cups

Prep Time: 5 min

This comes from a story by Kathy Carrier at The Grand Rapids (Mich.) Press. I would use salmon bits, which are less expensive than whole fillets.

Smoky salmon ball

4 smoked salmon fillets (4 ounces, each)
4 packages (8 ounces, each) cream cheese, softened
1 cup shredded plain Gouda cheese
1 cup shredded extra sharp white cheddar cheese
2 tablespoons dried dillweed, divided
1 tablespoon good quality lemon pepper
1 teaspoon paprika
1 teaspoon Cajun jerk seasoning

Flake the salmon, removing all bones and skin. In mixing bowl, combine the flaked salmon, cream cheese, Gouda cheese, cheddar cheese, 1 tablespoon dillweed, lemon pepper, paprika and jerk seasoning. Mix well by hand. Form into a ball, and sprinkle with remaining dillweed on top and sides for presentation.

Wrap well in plastic wrap, and chill until ready to serve.

To serve, unwrap and serve with crackers or bagel chips.

Serves 16.

A light spread to serve with bagel chips or on thin slices of baguette.

Smoked Salmon Paté
4 ounces smoked salmon, flaked
2 (8-ounce) packages fat-free cream cheese, softened
2 tablespoons minced fresh chives
3 tablespoons chopped fresh dill
3 tablespoons lemon juice
Dash of hot pepper sauce

In a food processor, combine half the salmon and all remaining ingredients. Pulse until mostly smooth. Use a rubber spatula to scrape down the sides of the bowl as needed.

Transfer the pate to a bowl and mix in remaining salmon. Cover and refrigerate several hours to let flavors develop.

Source: LowFatLifestyle.com via the Associated Press

This is a fun, though calorie-laden snack treat.

Horseradish Cream Sauce:
3 tablespoons prepared horseradish with beets
1 cup (8 ounce container) light sour cream

Pureed Squash and Ginger Sauce:
12 ounce package frozen, cooked and pureed squash (thawed)
1 1/2 teaspoon freshly grated ginger root
1 tablespoon soy sauce
2 teaspoon honey

Roasted Pepper and Herb Sauce:
12 ounce jar roasted red peppers, drained
1 tablespoon balsamic vinegar
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder

Barbecue Sauce:
3/4 cup bottled chili sauce
1/4 cup steak sauce
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon dry mustard
Horseradish Cream Sauce:
1. Combine ingredients in a medium mixing bowl. Stir together well. Season to taste with salt if desired.

Pureed Squash and Ginger Sauce:
1. Combine ingredients in a medium mixing bowl. Stir together well.

Roasted Pepper and Herb Sauce:
1. Combine ingredients in a medium mixing bowl. Stir together well. Transfer mixture to a blender or food processor and process until smooth. Season to taste with salt if desired.

Barbecue Sauce:
1. Combine ingredients in a medium mixing bowl. Stir together well.

Approximate nutritional analysis per serving: Horseradish Cream Sauce: 53 calories, 3 g fat, 13 mg cholesterol, 71. 7 g sodium, 3 g protein; Pureed Squash and Ginger Sauce: 31 calories, O g fat, O mg cholesterol, 173 g sodium, 1 g protein; Roasted Pepper and Herb Sauce: 19 calories, 0 g fat, O mg cholesterol, 206 g sodium, 1 g protein; Barbecue Sauce: 53 calories, 1 9 fat, O mg cholesterol, 636 9 sodium, 1 g protein

Okay confession time, I'd serve this dip with pretzels but I know others aspire to more healthful eating. This recipe comes from Stephen Linn's Ultimate Tailgate site.

Asparagus and Sugar Snap Peas with Honey-Mustard Dipping Sauce
½ pound asparagus, trimmed
½ pound sugar snap peas, trimmed

Honey-Mustard Dip:
3 tablespoons Dijon mustard
¼ cup lemon juice
¼ cup honey
3 tablespoons white wine vinegar
3 tablespoons finely chopped fresh dill
¼ cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon pepper

Place 2 to 3 cups cold water in a large stockpot and bring to a rapid boil. Add the asparagus and blanch for 2 minutes. Add the peas and blanch for an additional 1 minute. Remove the vegetables from the stove, drain, and fill the pot with cold water to stop the vegetables from cooking further. Let the vegetables sit in the cold water for 5 minutes, and then drain and pat them dry with paper towels. Once the asparagus and snap peas have cooled, place them in large zip-top plastic bags and store them in your refrigerator.

For the Honey-Mustard Dip, in a medium-size mixing bowl add the mustard, lemon juice, honey, vinegar, and dill. Slowly whisk in the olive oil. Add the salt and pepper and stir. Cover and put the dip into the refrigerator for 30 minutes to chill.

When you are ready to serve the vegetables, place the asparagus and snap peas on a plate and remove the cover from the dip container. Place the dip near the vegetables to serve.

Serves 6