We all have a good wing recipe, try something different.
- 1 cup cream cheese
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 tablespoon lemon juice
- About 1 tablespoon extra-virgin olive oil, optional
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped chives
- 1 1/2 cups (about 12 ounces) fresh lump crabmeat, drained and picked over
In a food processor add the cream cheese, mayonnaise, and Dijon and blend until smooth. Then add the lemon juice and olive oil, if desired, and season with salt and freshly ground black pepper. Process until well combined, scraping down the sides with a rubber spatula as you go. Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in the refrigerator.
Cracked Pepper Potato Chips with Onion Dip
Ellie Krieger / FoodNetwork.com
For the Chips:
- 3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
- 2 tablespoons olive oil
- 2 teaspoons coarsely ground black pepper
For the Dip:
- 2 teaspoons olive oil
- 1 small onion, minced
- 2 scallions, thinly sliced, greens and whites separated
- 1 1/4 cups nonfat Greek style yogurt or 1 2/3 cups regular nonfat plain yogurt
- 1/4 cup mayonnaise
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Make chips: Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.
Make dip: Heat oil over medium heat and add onions and scallion whites. Cook, stirring often, until golden brown and soft, about 10 minutes. Remove from heat and allow to cool.
If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
Combine onions with thickened or Greek-style yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and scallion greens and stir well to incorporate. Chill for 1 hour to let flavors meld. Serve with chips.
BAKED MOZZARELLA STICKS
• 1 (12-ounce) package reduced-fat Mozzarella string cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 8 tablespoons panko (Japanese) bread crumbs
• 1/2 cup prepared marinara sauce, warmed (optional)
Position rack in upper third of oven and preheat oven to 350 degrees Fahrenheit. Line a baking sheet with foil and spray lightly with cooking spray.
Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes.
Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely. Redip the string cheese in egg and again into the bread crumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray.
Bake 5-6 minutes or until heated through. (Cheese may melt slightly and lose shape. Simply press it back into place.)
Suggested serving: Pair with warmed marinara sauce for dipping.