Wow your guests with tasty appetizers and drinks! Hy-Vee dietitian Susan Waltrip makes cucumber dill dip, baked brie and pomogranate martinis!
3 ounces of Pom pomegranate/blueberry juice
1 ounce Three Olives pomegranate vodka
1 small scoop of Fro-Zing! Pomegranate/Blueberry frozen yogurt
Add 3 ounces of juice to a cocktail shaker filled partially with ice. Pour in vodka, cover and vigorously shake. Pour into a martini glass and float a small scoop of the frozen yogurt.
Cucumber Dill Dip Appetizer
16 ounces of plain zero fat Greek yogurt
1 package dry dill dip
1 box of Hy-Vee Reduced Fat Woven Wheat Crackers
1 cucumber, sliced
1 package low fat skim milk mozzarella slices
1 package cherry tomatoes
Cocktail toothpick (optional)
Mix Greek yogurt and dry dill dip together. Cut each slice of mozzarella into four squares. Layer the cracker, square of cheese, and slice of cucumber. Add a dollop of dill dip mixture and top with a cherry tomato. Slide toothpick through to secure.
1 light Brie Cheese
¼ cup of Hy-Vee dried cranberries
¼ cup of Hy-Vee chopped pecans
1 jar sugar free Caramel sauce
Coat a baking sheet with cooking spray. Unwrap the brie and place on baking sheet. Spread with a layer of sugar free caramel sauce. Sprinkle cranberries and pecans on top. Bake brie at 325 degrees for 10 to 15 minutes (until cheese is slightly melted). Serve with crostini’s and enjoy!