Try these delicious appetizers

Salmon Pate

Prep: 10 min.

Cook: 5 min.

Chill: 1 hr.

Serves: 8

Cost per serving: 76 cents

8 oz. salmon fillet, skin removed

4 oz. cream cheese, at room temperature

4 Tbsp. unsalted butter, at room temperature

2 Tbsp. lemon juice

Salt and pepper

1/4 cup finely chopped chives

Assorted crudités

1. Place salmon fillet in pan and just cover with cold water. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from pan and cool completely on a plate, about 30 minutes.

2. Place salmon in food processor and pulse briefly. Add cream cheese, butter and lemon juice; puree until smooth. Season with salt and pepper. Transfer to a bowl, cover and chill for 30 minutes. (Can be made to this point the day before.)

3. Spoon pate into piping bag with star nozzle and pipe onto vegetables or crackers; sprinkle with chopped chives. Or spoon it into a serving bowl and serve with crudités.

PER SERVING: 456 Cal., 18g Fat (7g Sat.), 51mg Chol., 4g Fiber, 14g Pro., 61g Carb., 657mg Sod.

Spiced Red Pepper Dip

Prep: 10 min.

Yield: 2-1/4 cups

Cost per serving: 62 cents

1 (15 oz.) can cannellini beans, drained and rinsed

1 (10 oz.) jar roasted red peppers, drained

1 small clove garlic

1 tsp. ground coriander

1/4 tsp. crushed red pepper

1 Tbsp. lemon juice

Salt

1 tsp. dried thyme

1/3 cup olive oil

Combine beans, peppers, garlic, coriander, crushed red pepper, lemon juice and salt to taste in a food processor. Blend until very smooth. Add thyme. With food processor running, slowly add olive oil and blend to incorporate completely. Serve immediately or cover and store in refrigerator for up to 5 days. (Serve with flatbread crackers and crudités for dipping.)

PER SERVING (about 1/4 cup dip): 34 Cal., 2g Fat (0g Sat.), 0mg Chol., 1g Fiber, 1g Pro., 3g Carb., 76mg Sod.

Kitchen Tips

Swap the beans. Make this cool dip with chickpeas instead of the cannellini beans.

Try some cheese. Add a bit of goat cheese or Parmesan to the mixture before blending.