1,001 Delicious Recipes for People with Diabetes

EGGPLANT CAVIAR

Middle Eastern flavors will tempt you to second helpings!

6 servings (about 2 tablespoons each)

1 large eggplant (1½ pounds)

½ cup chopped tomato

¼ cup finely chopped onion

3 cloves garlic, minced

¼ cup fat-free yogurt

2 teaspoons extra-virgin olive oil

½ teaspoon dried oregano leaves

1–2 tablespoons lemon juice

4 pitted ripe olives, chopped

Salt and pepper, to taste

PINTO BEAN AND AVOCADO DIP

Avocado and tomato brighten this well-flavored bean dip. Increase the amount of jalapeño chili if you dare!

12 servings (about 2 tablespoons each)

1 can (15 ounces) pinto beans, rinsed, drained

¾ cup finely chopped onion

2 cloves garlic, minced

½ jalapeño chili, minced

3 tablespoons finely chopped cilantro

1 large tomato, chopped

½ medium avocado, chopped

Salt and pepper, to taste

Baked tortilla chips

CHILI CON QUESO

Our health-conscious version of this popular dip is made with reduced-fat pasteurized processed cheese for creamy texture and fat-free Cheddar cheese for accented flavor.

12 servings (about 2 tablespoons each)

5 medium anaheim or 2 medium poblano chilies, seeds and veins discarded, cut into halves

⅓ cup each: chopped onion, tomato

½ teaspoon dried oregano leaves

2 cups (8 ounces) shredded reduced-fat pasteurized processed cheese

1 cup (4 ounces) shredded fat-free Cheddar cheese

2–4 tablespoons fat-free milk

Baked tortilla chips

QUESO FUNDIDO

The flavorful Chorizo recipe can be used to inspire many of your Mexican dishes. Any extra can be frozen for later use.

8 servings

¼ cup chopped red bell pepper

¾ cup (3 ounces) shredded fat-free Cheddar cheese

½ cup (2 ounces) cubed reduced-fat pasteurized processed cheese

¼–⅓ cup fat-free milk

8 corn tortillas, warm

½ cup (¼ recipe) cooked, crumbled Chorizo (see p. 140)

2 tablespoons each: finely chopped green onion, finely chopped cilantro

SUN-DRIED TOMATO HUMMUS

Sun-dried tomatoes and herbs embellish this Mediterranean favorite.

8 servings (about ¼ cup each)

1 can (15 ounces) chick peas, rinsed, drained

⅓ cup fat-free yogurt

2–3 tablespoons tahini (sesame seed paste)

3 cloves garlic

4 sun-dried tomato halves (not in oil), finely chopped

1 teaspoon each: dried oregano and mint leaves

2–3 teaspoons lemon juice

Salt and white pepper, to taste

Dippers: pita breads, cut into wedges, or Pita Chips (see p. 574)

ROASTED GARLIC AND HERB CANNELLINI DIP

Another good-for-you dip that tastes terrific! Italian cannellini beans are white kidney beans that are similar in flavor and appearance to navy or Great Northern beans.

6 servings (about ¼ cup each)

1 can (15 ounces) cannellini or Great Northern beans, rinsed, drained

1 teaspoon minced roasted garlic

1 tablespoon each: olive oil, prepared horseradish

2 tablespoons minced chives

½ teaspoon each: dried oregano and basil leaves

2–3 drops hot pepper sauce

2–3 teaspoons lemon juice

Salt and white pepper, to taste