Football season is among us! And although I have ZERO interest in following a football game or any sport for that matter, you don't have to ask me twice for an excuse for yummy food and drinks! Just because you are having your friends over for football Sunday does NOT mean you are limited to chilli, nachos and wings...there are healthy-yet-indulgent dips and dishes to serve to your guests that will not make you feel sick and guilty once the final score is up.
I love dips but usually most dips, although tasty, are overdone. If you are craving something new with an "upscale" twist, try this fabulous mushroom and goat cheese queso. It's great to incorporate goat cheese into your appetizers because it has lower fat and calories than cow's milk cheese, and is also higher in protein and calcium. And with all the abundant mushrooms this fall season, I love to take advantage of what is fresh.
2 teaspoons canola oil (or olive, or even grapeseed oil)
1/2 pound mixed mushrooms (whatever is fresh and local!)
1/2 cup diced red onion
1/4 teaspoon fine sea salt
3 oz crumbled goat cheese
3 oz cream cheese (you can use low-fat!)
6 oz, or about 1 1/2 cups, shredded pepper jack cheese (for less spicy just go with your favorite cheese of choice...another type of goat cheese would save you even more calories!)
1 1/2 cups sliced baby spinach leaves
2 chipotles in adobo (from a can), minced (if you are not a spicy fan, go with only 1!)
1) Preheat oven to 375 degrees. Heat oil with mushrooms, onions and salt.
2) Spread mushrooms and onions in an ovan safe small casserole dish or gratin dish
3) In a large bowl, combine cheeses, spinach and chipotles. Toss and spread cheese mixture over the mushrooms and onions. Bake until bubbling, approximately 25 mintues.
Serve with veggies, enjoy and watch your guests ask you for the recipe!