Tasty cheese dip served in a round loaf of rye bread. The difference is the beer added at the last minute that makes this dip smooth and lighter than others. Taken from the "From Storebought to Homemade" cookbook. Note cooking time is "standing" time. Haven't tried it yet, but plan to!
This six-ingredient sandwich is stuffed with lean roast beef from the deli and is topped with a peppercorn coleslaw and cucumbers. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.
Ranking right up there with cheese as a favorite appetizer is crabmeat. Add the cheese to the crabmeat and you have a spread that's sure to please. Many crab appetizers are intended to be served hot, which can be a drawback. This one can be served at room temperature immediately after you've stirred it together, or it can be made earlier in the day and served chilled.
Taken from Cooking Light magazine. Please remember when looking at the nutritional facts that they are for the entire portion of fondue! You are able to control how much of the sauce you use, so don't be deterred by the nutritional data. To keep the cheese creamy and smooth, stir the dippers in a figure-eight movement. A heavy enamel fondue pot helps prevent the cheese from burning on the bottom. Wing sauce can be found with other hot sauces in the condiment section of your grocery store.
Nutmeg and white wine flavor this creamy pasta and vegetable side dish. Serve it with broiled or grilled beef for a hearty meal. Please note: amount is for side dish. Can be double, etc if wanted to make for entree.
The addition of cumin to these hearty crab cakes enhances the nuttiness of the wild rice. If you want to top them with a sauce, combine light mayonnaise with lemon juice and a pinch of curry powder. Taken from Cooking Light.
These elegantly filled tomatoes are perfect for any occasion, whether they are used for a family supper or as an appetizer for a dinner party. Ideal served with a fresh, crisp salad. Taken from "The Best Ever Low Fat" cookbook.