Recipes: Carol's Dill and Egg Spread

Carol's Dill and Egg Spread

Makes about 11/2 to 2 cups.

Created by Carol Hancock of Edina, this delicious spread kept friends chatting out on the deck long after the sun had set over Madeline Island. It's great with crackers and vegetables as well as on sandwiches of toasted wheat with thickly sliced tomato.

• 3 to 4 hard-cooked eggs

•¹/₂c. mayonnaise

• 3 to 4 tsp. curry, or to taste

• 3 tsp. chopped fresh dill, or to taste

• Salt and freshly ground black pepper to taste

Directions

Peel and mash the eggs into a paste and stir in the mayonnaise. Add the curry and dill to taste. Season with salt and freshly ground black pepper.

Nutrition information per serving of 2 tablespoons:

Calories 87 Fat 9 g Sodium 68 mg

Carbohydrates 1 g Saturated fat 2 g Calcium 11 mg

Protein 2 g Cholesterol 56 mg Dietary fiber 0 g

Diabetic exchanges per serving: 2 fat.

Roasted Red Pepper Spread

Makes about 1 to 11/2 cups

Fabulous on crackers or bruschetta, this makes a nice vegetarian sandwich spread.

• 2 red or yellow bell peppers

• 1 small shallot, minced

•¹/₂c. cream cheese

• 2 tbsp. to¹/₄c. plain yogurt, as needed

• Tabasco sauce to taste

• Salt and freshly ground black pepper to taste

Directions

To roast the peppers, preheat an oven to 500 degrees or prepare a charcoal or gas grill so that it's hot. Place the peppers on a baking sheet and put in the oven or place directly on the grill. Roast, turning frequently, until the peppers shrivel and collapse, about 30 minutes. Place the peppers in a bowl and cover with plastic wrap. Let cool, then peel, discarding the skins, seeds and stems. Mince the peppers.

In a medium bowl, stir together the roasted peppers, shallot and cream cheese, adding enough yogurt to your desired consistency. Season with Tabasco and salt and pepper to taste.

Nutrition information per serving of 2 tablespoons:

Calories 42 Fat 3 g Sodium 31 mg

Carbohydrates 2 g Saturated fat 2 g Calcium 15 mg

Protein 1 g Cholesterol 11 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ fat.

Herbed Goat Cheese

Serves 8.

This is great as a dip or spread over toast then run under the broiler until bubbly. Try it as a stuffing for baked tomatoes or tossed into pasta.

• 1 lb. fresh goat cheese

• 2 tbsp. milk, or more as needed

• 1 clove garlic, minced

•¹/₂c. minced fresh basil

•¹/₄c. minced fresh parsley

• 2 tbsp. minced fresh marjoram

• Salt and freshly ground black pepper to taste

Directions

In a medium bowl, mix the cheese with enough milk to make a smooth paste. Stir in garlic, basil, parsley and marjoram, and season with salt and pepper to taste.

Nutrition information per serving of 2 tablespoons:

Calories 156 Fat 12 g Sodium 212 mg

Carbohydrates 1 g Saturated fat 8 g Calcium 95 mg

Protein 11 g Cholesterol 26 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1½ high-fat meat.

Roasted Eggplant Dip (Baba Ghanoush)

Serves 6.

This has become a classic -- wonderful with crisp vegetables, as a dip for toasted pita, crackers and chips, or spread in sandwiches.

• 2 medium or 4 small eggplants, about 1 lb.

•¹/₂c. tahini

•¹/₄c. fresh lemon juice

• 1 small clove garlic, minced

• Salt and freshly ground black pepper to taste

• Minced fresh parsley

Directions

Prick the eggplants in several places with a thin knife or skewer and roast on a baking sheet in a preheated 500-degree oven, or over a hot charcoal grill, turning occasionally, until it collapses and the skin blackens, 15 to 40 minutes, depending on size. Remove and allow to cool.

Scoop out the flesh of the eggplants and turn into a medium bowl. Using the back of a fork, mash in the tahini, lemon juice, garlic and salt and pepper to taste. Serve garnished with parsley.

Nutrition information per serving:

Calories 147 Fat 11 g Sodium 27 mg

Carbohydrates 11 g Saturated fat 2 g Calcium 93 mg

Protein 4 g Cholesterol 0 mg Dietary fiber 4 g

Diabetic exchanges per serving: 2 vegetable, 2 fat.