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Appetizers

Kick’n Buffalo Chick’n Dip

Tuna Ceviche

White Bean Dip

Kick’n Buffalo Chick’n Dip Print

Serves 16

Ingredients:

Ingredients:

  • 4 ounces cream cheese, softened
  • 1/2 cup bottled roasted red peppers
  • 1 cup non-fat plain Greek yogurt
  • 4 teaspoons Tabasco® hot pepper sauce
  • 2 cups cooked, shredded chicken
 

Directions:
Drain red peppers and puree in a food processor. Combine cream cheese, Greek yogurt, pureed peppers and Tabasco sauce in a mixing bowl. Stir in chicken and additional hot sauce to taste. Place in a Crock-Pot® for 3 to 4 hours on low, or bake in the oven at 350° F for 30 minutes. Serve warm dip with carrots, celery, cucumber, cauliflower or make mini roll-ups by wrapping dip inside lettuce or tortillas.

Nutrients per serving (1/4 cup):

  • Calories: 69
  • Protein: 5 g
  • Sodium: 50 mg
  • Phosphorus: 50 mg
 
  • Carbohydrate: 2 g
  • Fat: 5 g
  • Potassium: 90 mg
 

Tuna Ceviche Print

Makes 3 servings

Ingredients:

  • 5 ounces canned low-sodium water-packed tuna
  • 1 tablespoon cilantro
  • 1/4 cup purple or yellow onion
  • 3 tablespoons fresh lime juice
 
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Mrs. Dash® herb seasoning blend
  • 18 unsalted crackers
 

Directions:
Chop cilantro and onion. Flake tuna with a fork and combine with onion, cilantro, black pepper, and Mrs. Dash seasoning. Pour lime juice over the tuna and mix together. Cover and place in refrigerator to marinate for at least two hours.

Nutrients per serving:

  • Calories: 134
  • Protein: 14 g
  • Sodium:155 mg
  • Phosphorus: 100 mg
 
  • Carbohydrate: 15
  • Fat: 2 g
  • Potassium: 180 mg
 

White Bean Dip Print

Makes 8 servings

Ingredients:

  • 1 ½ cups Great Northern beans, rinsed and drained
  • ¾ cup cottage cheese
  • 2 tsp chopped fresh rosemary
  • 1 Tbsp lemon juice
  • 1 garlic clove, chopped
 
  • 1 tsp grated lemon zest
  • ¼ tsp black pepper
  • 1/3 cup finely chopped red bell pepper
  • Low sodium crackers or low potassium vegetables
 

Directions:
In a food processor, pulse the beans, cottage cheese, rosemary, lemon zest, lemon juice, garlic and black pepper for 10 to 15 times or until nearly smooth. Transfer the dip to a medium bowl. Stir in the peppers. Serve the dip with low sodium crackers or vegetables.

Nutrients per serving (1/2 cup):

  • Calories: 76
  • Protein: 5 g
  • Sodium:115 mg
  • Phosphorus: 83 mg
 
  • Carbohydrate: 12
  • Fat: 1 g
  • Potassium: 167 mg