Appetizer Recipes

• Amaretto-Mascarpone Fondue
• Apple Cider-Cheddar Fondue
• Baked Brie
• Baked Spinach Artichoke Yogurt Dip
• Big Bowl Cheese Dip
• Black Bean Bruschetta
• Cheddar and Tomato-Jam Canapes
• Cheddar Dunkers
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• Cheddar-Parmesan Crackers with Apple-Pear Butter
• Cheesy Pull-Apart Party Sticks
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• Confetti Quesadillas
• Crustless Spinach Quiche
• Cucumber-Yogurt Dip
• Fruit Dip
• Honey-Blue Cheese Fondue
• Monterey Jack & Pepper Jack Cheese with Pears on Grilled Sourdough Bread
• Mozzarella Pepper Salsa
• Nacho Chicken-Cheese Spread
• Ragin' Cajun Bean-and-Cheese Dip
• Roasted Red Pepper Yogurt Dip
• Savory Swiss Fondue with Chicken and Vegetable Dippers
• Shaken, Baked Chicken Parm Nuggets
• Southwestern Taco Dip
• Tailgate Cheese Tray
• Tomato and Cheese Fondue

Cucumber-Yogurt Dip

Recipe created by Chef Sandy D'Amato, Executive Chef/Owner of Sanford Restaurant and Coquette Café, Milwaukee

Makes 3 servings

Ingredients

• 1 cup lowfat plain yogurt
• 4 ounces lowfat cream cheese
• 1/2 cup cucumber, seeded and diced
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon juice
• 1/2 teaspoon black pepper
• 1 teaspoon lemon zest
• Optional garnish: Cucumber slices and mint leaves, thinly sliced

Directions

Stir yogurt and cream cheese until smooth. Add remaining ingredients; stir to blend. Serve with raw or blanched vegetables, such as carrots, celery, tomatoes or zucchini.

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