Deelish Tapinade and Spinach Dip!

When we think of holiday parties and meals, we generally picture heavy, fattening foods that make us feel guilty after indulging. I am sure that everyone has tried Spinach Dip and Olive Tapinade before. Before you say “No way, they are way to caloric”, let me show you how to substitute some healthier alternative ingredients to the fattening ingredients traditionally used. Test these ingredients out on your family and see if they become a new favorite. Discover how I was able to decrease the fat content in my Tapinade by omitting the cup of oil used in most Olive Tapinade recipes, and similarly, reduced fat content in the Spinach Dip by replacing sour cream with plain yogurt and substituting Veganaise for Mayonaise, all while adding more flavors to both appetizers…

Spinach Dip

INGREDIENTS

1½ cups plain yogurt (also try plain goat or soy yogurt) or Same amount of the Sunflower Dressing
10 oz frozen chopped spinach, thawed and squeezed until dry
1½ cups Veganaise (non-dairy, raw Mayo – try the grapeseed oil variety)
8 oz can sliced water chestnuts, chopped
4 green onions, chopped
2 Tbsp onion powder
2 tsp garlic powder
2 Tbsp Vegit seasoning
3 Tbsp vegetarian chicken broth powder
(May also replace spices and broth with a package of dehydrated vegetable or onion soup mix.)

Directions:

Mix the spices and broth or soup mix with the yogurt and Veganaise.
Blend in the chopped spinach, water chestnuts and green onions to the mixture.
Cover the dip and chill for at least 2 hours.
Stir before serving.
Serve the spinach dip in a hollowed out whole grain Sour Dough dip loaf or bowl.
*Makes about 4 cups

*In this recipe I replaced the sour cream with plain yogurt, and regular mayo with Veganaise – These substitutions eliminate lots of fat and calories and adds more protein and calcium!

Olive Tapinade

INGREDIENTS

18oz. can black olives (preservative-free)
10 oz. jar green olives (preservative-free)
8 oz. can Greek black olives (pitted & preservative-free)
2 shallots, peeled and chopped\
2 large garlic cloves, peeled and chopped
1/3 cup pepperchinis, chopped (preservative-free)

Process the black olives in a food processor, on pulse chop, and pour them into a bowl. (When processing ingredients, pulse-chop for 10-15 seconds at a time until desired consistency.)
Process the green and Greek olives on pulse chop and add them to the bowl with the black olives.
Process the chopped shallots, garlic and pepperchinis on pulse chop and add them to the olive mixture.
Stir the olive topinade well and serve in a hollowed out whole grain sourdough dip loaf or in a bowl to put on rolls, or over mashed potatoes, shepherds pie or turkey.
*Makes about 4 cups.

*In this recipe I eliminated the excess oil that is generally added (up to 1 cup oil) and replaced with more varieties of natural olives and pepperchinis. The fat and calorie content is lower, while the flavor is much more intense and powerful!