Just because it’s Tuesday doesn’t mean we can’t chow down with some awesome football snacks, right? Here’s my take on a guacamole chip & dip using baked wonton wrappers and spicy crab salad. Yum, yum! They’re so easy to make, baked not fried, and super healthy. Whip these out at your next football get-together and watch your friends “ooh and ahh!” Go team!
Fill each muffin tin with a wonton wrapper.
Bake the wontons in a muffin tin for 10 to 12 minutes until golden brown.
Place a layer of fresh guacamole at the bottom of each wonton.
- 18 fresh wonton wrappers
- 1 (8 oz.) jar white lump crab meat (picked over for shells)
- ½ yellow bell pepper, seeded and finely chopped
- 2 Thai red chili peppers or 1 jalapeño pepper, seeded and finely chopped
- 3 green onions, sliced
- Juice from ½ lime
- ¼ teaspoon Kosher salt
- 2 tablespoons fresh cilantro, chopped
- ½ cup store-bought guacamole
- Spicy Aioli:
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce
- Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. Place a wonton wrapper into each of the muffin openings, pressing down firmly to prevent bubbling. Bake for 10-12 minutes until golden brown. Remove from oven and let cool on a baking rack.
- Meanwhile, in a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime juice, salt, and cilantro.
- To make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek (or Sriracha sauce). Set aside.
- To assemble the wontons: Place a layer of guacamole at the bottom of the wonton. Add a small scoop of crab salad, and top with a dollop of aioli sauce.
It’s fall! I’m definitely feeling the chill in the air, which always makes me focus on butternut squash recipes. This awesome Roasted Thai Butternut Squash Dip will rock your world! You can use this flavorful dip with veggies, pita bread, or Indian naan bread — or just use a spoon! Doesn’t matter, it’s that good! It’s creamy and has a touch of heat. I even used this butternut squash dip to stuff a chicken breast. So many options! Make it easy on yourself, buy the butternut squash already peeled and cubed so you don’t lose a finger slicing it up. Note to self!
- 3 cups cubed butternut squash
- 1 cup diced onion
- 5 whole garlic cloves, peeled
- 1 tablespoon olive oil
- Salt and pepper
- 8 ounce block cream cheese, softened
- ¼ cup coconut milk
- 1 ½ tablespoons sambal oelek (Thai red chile paste)
- 1 teaspoon fish sauce
- 2 teaspoons toasted sesame oil
- ¼ cup fresh cilantro
- 1 scallion, sliced
- Chopped peanuts
- Chips for serving
- Cilantro for garnishing
- Preheat the oven to 400°F. Spread the squash, onion, and garlic cloves out in an even layer onto a baking sheet. Drizzle with olive oil and toss to coat the veggies. Sprinkle with salt and pepper.
- Roast in the oven for 30-35 minutes, tossing occasionally, until the veggies are caramelized and the squash is very tender. Broil for a few minutes to make sure they are caramelized.
- Allow to cool slightly and then transfer everything to a food processor.
- Add the cream cheese, coconut milk, sambal oelek, fish sauce, and sesame oil to the food processor. Pulse to combine the ingredients. Add a little salt and pepper and then run the machine until everything is super smooth and creamy. Taste to check for seasonings.
- Garnish with scallions, cilantro and peanuts. Serve with your favorite chips for dipping.
Adapted from: http://yestoyolks.com/2015/12/18/thai-butternut-squash-dip/
This Tuna Napoleon (tuna tartare) is such a beautiful appetizer! Your friends will “ooh and ahh” when you present this as a first course! It tastes amazing and fresh! Don’t be scared by the fancy plating — it’s a cinch to prepare and plate. You can use a ring mold for the assembly, or simply cut out both ends of an aluminum can. The layering of this dish really makes the flavors pop with freshness and a bit of heat from the guacamole. Serve it with Skinny Baked Wonton Chips. To die for!
- 3 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon sambal oelek (hot chili paste)
- 3 tablespoons fresh ginger, minced
- 1 tablespoon shallot, minced
- 1 fresh lime, juiced
- ¾ pound fresh ahi or yellow fin tuna (sushi grade), small diced
- ¼ cup fresh cilantro, chopped
- 4 small ripe avocados
- 2 Roma tomatoes, seeded and small diced
- 1 jalapeño pepper, seeded and small diced
- 3 tablespoons red onion, chopped
- 1 teaspoon Tabasco sauce
- Salt and pepper to taste
- Black sesame seeds for garnish
- In a large mixing bowl, whisk together soy sauce, vinegar, fish sauce, sesame oil, sambal oelek, ginger, shallot, and lime juice. Gently toss in ahi tuna and 2 tablespoons of cilantro.
- Mash the avocados in a bowl. Add tomatoes, jalapeño pepper, red onion, Tabasco sauce, two tablespoons of cilantro, and salt and pepper.
- Using a ring mold on a flat surface, place a quarter of the guacamole at the bottom of the mold, packing it down. Then scoop the tuna on top of the guacamole to the top of the ring mold. Garnish with sprinkles of sesame seeds and a slice of jalapeno. Gently remove the ring mold. Serve with baked wontons if desired.
Serve this with a side of Skinny Baked Wonton Chips.