World Cup Nibbles 2014!

10389352_647210812027365_4416233499768921576_nSo the world cup craze is finally upon us, and being a crazed footy fanatic, I just HAD to put in my two cents worth in honour of the sport! I usually love to entertain at home  so here are some basic tips for entertaining the fans…

When providing nibbles choose:

* Low fat dips made with low fat cream cheese or ricotta mixed with spring onion/chives, capsicum & lemon juice. Tomato based salsa is always a good dip to have around. Serve dip with a colourful mix of vegetable sticks and wholegrain crackers.

* Use bread sticks or mini pita breads for dipping. If you want to provide crisps – choose low fat/low salt chips. Ones that are baked and use oils such as canola/sunflower.

*Char grill or bake roma tomatoes, capsicum, zucchini and eggplant for a vegetable antipasto. Spray with olive oil spray and sprinkle with herbs before cooking.

* If you offer a cheese platter, use a cheese slicer to keep serves of cheese small and use lots of different dried fruits and crackers for interest. Also, serve a fruit platter with a low fat yoghurt dip on the side.

I’ve also come across these great recipes for dips that will have your guests fighting for the last dunk! So nibble wisely and enjoy the footy! 

Roast Capsicum Hummus10371421_647214688693644_142639018743197490_n

400g can chickpeas, drained, rinsed
1 1/2 tablespoons tahini
2 tablespoons lemon juice
1 garlic clove, quartered
1/2 cup chopped chargrilled capsicum
2 tablespoons olive oil

1. Process chickpeas, tahini, lemon juice, garlic and capsicum until almost smooth. Season with salt and pepper. Add oil and 1 tablespoon cold water. Process until combined. Serve with wholegrain crackers, vegetable sticks or even baked wholemeal pita bread for a healthier twist.

Nutty Edamame Spread10438485_642462992502147_3417756180312930545_n

2 cups frozen shelled edamame
2 garlic cloves, peeled
1/2 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons plain 2% reduced-fat Greek yogurt
1/4 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon  salt
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper

1. Combine edamame and garlic in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame is tender. Remove from heat; drain well.

2. Combine edamame, garlic, basil, pine nuts, and yogurt in a food processor; pulse 10 times or until coarsely ground. Add 1/4 cup water and remaining ingredients; process until almost smooth.

Creamy Tuna and Onion Dip10366228_636232639791849_1903816822876884030_n

1 x 170g can sandwich tuna in spring water, well drained
1/2 small (about 100g) red onion, finely chopped
2 tablespoons chopped fresh chives
2 tablespoons capers, drained, chopped
1 lemon, rind finely grated
Salt & freshly ground black pepper
125g reduced-fat fresh ricotta
90g extra-light sour cream

1. Combine the tuna, onion, chives, capers and lemon rind in a small bowl. Season with salt and pepper.

2. Combine ricotta and sour cream in a separate bowl. Fold into tuna mixture until combined. Serve with rice crackers or vegetable sticks, if desired.

Share your healthy nibble recipes too! Would love to hear your ideas! 

1 Comment
  1. The edamame spread sounds beautiful!

    I’ve just finished the fourth week of a 6 week challenge if you fancied checking it out?

Leave a Reply