Baba Ghanoush

1 large eggplant (about 1 1/2 lb)
1 Tbsp mayonnaise
2 Tbsp plain yogurt
2 Tbsp tahini
2 Tbsp fresh lemon juice
2 cloves garlic
1/2 tsp salt, or to taste
parsley sprigs for garnish
fresh vegetables, pita chips, or pita bread wedges

Preheat broiler. Line a baking sheet with foil and spray with cooking spray. Cut eggplant in half lengthwise and place face down on foil. Broil for 14-16 minutes, until skin is blackened and flesh is cooked and softened. Turn eggplant over and let cool on baking sheet for 15 minutes.

When eggplant is cool enough to handle, use a teaspoon to remove as many seeds as you can, but try to retain juices. If seeds are tiny, keep them. Discard charred skin and scoop flesh and any tiny seeds into a bowl or food processor or blender for a smoother texture. For a chunkier dip, mash eggplant with fork.

Mix or process eggplant with mayonnaise, yogurt, tahini, lemon juice, garlic (mince if mixing by hand) and salt until well combined. Transfer to a bowl and serve cold or at room temperature, garnished with parsley, with veggies, pita chips or pita bread wedges for dipping. Dip may be frozen.

NOTES
From Hannaford.
Untried.

Confetti Bites

2 (8 oz) pkg crescent rolls
2 (8 oz) pkg cream cheese, softened
3 Tbsp mayonnaise
1/2 tsp dried basil
1/4 tsp garlic powder
3 c finely chopped colorful fresh veggies, such as peppers, zucchini, carrots

Preheat oven to 350 degrees. Press crescent roll dough onto a 10" x 15" cookie sheet to form a crust. Bake 10-15 minutes or until light golden; cool.

Meanwhile, in a medium bowl, combine cream cheese, mayo, basil and garlic. Spread over crust and top with veggies.

NOTES
From Mr. Food.
Untried.

Spinach Balls

2 (10 oz) pkg frozen spinach, thawed, drained and dried
1 1/2 c grated Parmesan cheese
2/3 c seasoned bread crumbs
6 beaten eggs
1/2 c melted butter
1 c chopped onion
1 tsp dried oregano
1/2 tsp garlic powder

Preheat oven to 350 degrees. Mix all ingredients and shape into balls. Bake 20-25 minutes on greased cookie sheets, until golden.

NOTES
I think this is from Mr. Food.
Untried, but sounds similar to a delicious recipe my mom makes.

Eggplant Sticks

1 medium eggplant
flour
1 large egg
2 Tbsp milk
1 c cracker or bread crumbs
1 tsp salt
vegetable oil

Dipping Sauce:
1 c carrot juice
1/4 tsp fresh grated ginger
1/4 tsp salt
1 Tbsp cornstarch
1 Tbsp water

Cut eggplant into 1 1/2" x 4" sticks; dust with flour. Whisk together egg and milk. Combine crumbs and salt. Dip eggplant sticks in egg/milk mixture and then dredge in crumbs.

Heat oil in a shallow pan over medium high heat. Brown eggplant sticks.

To make dipping sauce: Combine carrot juice, ginger and salt in a small saucepan and bring to a boil. Combine cornstarch and water and whisk into juice mixture. Boil 1 minute.

NOTES
Source unknown.
Untried.

Roasted Carrot and Herb Spread

2 lb carrots, peeled and chopped
1 large yam, peeled, cubed in 1" pieces
1 medium onion, cut into wedges, separated
1/4 c olive oil
1 tsp dried thyme (2 Tbsp chopped fresh)
2 cloves garlic, finely chopped
3/4 tsp salt
1/4 tsp freshly ground pepper

Spray a 15"x10"x1" pan with cooking spray. Place carrots, yam and onion in pan; drizzle with oil; sprinkle with thyme, garlic, salt and pepper, Stir to coat. Roast uncovered at 350 degrees for 35-45 minutes, stirring occasionally, until vegetables are tender. Process vegetables in a food processor until blended. Spoon into serving bowl; serve warm with French bread slices.

NOTES
I don't remember where I first got this; it can be found in a few different places online.
I love this, although it was not terribly popular with my kids the last time I made it.
I'd probably up the garlic, but then, I can never get enough garlic.

Artichoke-Rosemary Bruschetta

1 (1 lb) loaf French bread, halved horizontally
1 c (4 oz) shredded mozzarella cheese
1/2 c grated Parmesan cheese
1 tsp dried crushed rosemary (1 Tbsp fresh)
2/3 c mayonnaise
1 (6-7 oz) jar marinated artichoke hearts, drained, chopped

On ungreased cookie sheet, place bread, but sides up. Bake 10 minutes at 75 degrees.

In medium bowl, mix 1/2 c mozzarella with remaining ingredients. Spread mixture on bread; sprinkle with remaining mozzarella. Bake 15-20 minutes or until cheese is melted.

NOTES
I think this is from Cooking Light.
Untried, but I would probably try subbing yogurt or sour cream for some of the mayo.

Creamy Crab and Red Pepper Spread

2 green onions, thinly sliced, divided
8 oz cream cheese
1 (6 oz) can lump crabmeat, drained
1/2 c shredded Cheddar cheese
1/2 c finely chopped red peppers
1 Tbsp Dijon mustard
crackers

Reserve 2 Tbsp onions. Mix remaining onions with all remaining ingredients except crackers; cover and refrigerate at least 1 hour. Sprinkle with reserved onions and serve with crackers.

NOTES
From Kraft.
Untried.

Spinach Artichoke Dip

1 (10 oz) box frozen cut or chopped spinach, thawed
1 (14 oz) can artichoke hearts, drained and roughly chopped
2-4 cloves garlic minced (to taste)
1/2 c cream cheese
3/4 c sour cream
1 c grated Cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
tortilla chips or sliced French bread

Heat oven to 400 degrees. Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine all ingredients. Scrape into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with chips or bread.

NOTES
From Real Simple, adapted.
This is the best basic recipe I've found for this dip, and it's pretty forgiving if you want to play with the amounts of various ingredients.