Creamy Greek Feta Dip Cost per Serving: $.61

1/2 cup low-fat Greek yogurt $

Click to see savings

1/2 cup reduced-fat mayonnaise $

Click to see savings

1/4 cup crumbled feta

2 teaspoons chopped fresh dill, or 1 tsp. dried

1 teaspoon garlic powder

1/2 teaspoon white or black pepper

Dash of hot sauce, optional

4 cups assorted vegetables such as celery sticks, carrots and red pepper strips

Preparation

1. Combine yogurt, mayonnaise, feta, dill, garlic powder, pepper and hot sauce, if desired. Chill until ready to serve. Serve with vegetables for dipping

Black Bean Dip with Baby Carrots Cost per Serving: $.45

2 15.5-oz. cans black beans, rinsed and drained

1/4 cup fresh lime juice (from about 2 large limes)

2 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

Salt

1 16-oz. bag baby carrots $

Click to see savings

Preparation

1. Combine beans, lime juice, oil, cumin, onion powder, garlic powder and cayenne pepper in a food processor and process until smooth, scraping down sides of bowl as necessary. Transfer to a bowl and season with salt. Serve with carrots on the side for dipping

Blue-Cheese-Chive Sauce Cost per Serving: $.50

1/2 cup reduced-fat sour cream $

Click to see savings

1/2 cup crumbled blue cheese

1 tablespoon minced shallot

1 tablespoon thinly sliced chives

Preparation

1. In a small bowl, mix 1/2 cup reduced-fat sour cream, 1/2 cup crumbled blue cheese, 1 Tbsp. minced shallot and 1 Tbsp. thinly sliced chives, mashing slightly with a fork. Season with salt and pepper. Serve immediately or cover and chill for up to 1 day.

Cheese and Guinness Spread Cost per Serving: $.48

4 tablespoons unsalted butter

1 shallot, finely chopped

1 clove garlic, chopped

2 ounces Guinness stout

6 ounces grated sharp Cheddar $

Click to see savings

2 ounces cream cheese, at room temperature

1/2 teaspoon caraway seeds

1/2 teaspoon paprika

Salt and pepper

2 tablespoons chopped parsley

Assorted crackers and crudités $

Click to see savings

Preparation

1. In a small skillet, melt butter over medium heat. Add shallot and sauté until soft, 3 minutes. Add garlic; cook for 2 minutes longer. Transfer to a food processor and let cool.
2. Add Guinness, cheeses, caraway and paprika to food processor and blend until smooth. Season with salt and pepper. Place in a serving bowl, cover and chill for at least 4 hours. Sprinkle with parsley and serve with crackers and crudités.

Deep Fried Mashed Potato Cubes, Because This is America

These deep fried cubes of mashed potatoes are made in proper college boy fashion, by whipping up mashed potatoes and filling an ice cube tray with them. Following a multiple hour freezing session, the cubes are battered with an egg, milk and flour mixture and thrown into the deep fryer.
Once the cubes are fried up, I would bet a tooth pick and a cup of gravy would be a rather delicious dipping option. Or even getting a skewer and making a mashed potato shish kabob, drizzled in gravy.
What’s up Thanksgiving hors d’ouvres?

Ham and Cheddar Supper Waffles Cost per Serving: $.98

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

1 1/2 cups milk $

Click to see savings

1 large egg, lightly beaten $

Click to see savings

4 tablespoons unsalted butter, melted and cooled

2 ounces thinly sliced ham, chopped

1 cup shredded sharp Cheddar $

Click to see savings

Preparation

1. Heat waffle iron. Whisk together flour, baking powder, sugar and salt in a large mixing bowl. Stir milk, egg and butter into flour mixture until just combined. Fold in ham and cheese.
2. Mist waffle iron with nonstick cooking spray. Pour about 3/4 cup batter onto iron and spread to edges with a spatula. Cook until waffles are golden, 8 to 10 minutes. Repeat with remaining batter, misting iron with cooking spray as needed. Serve immediately.

Pineapple-Coconut Crisp Cost per serving: 75¢

2 tablespoons sugar

2 20-oz. cans pineapple chunks packed in juice, well-drained

1/4 cup old-fashioned oats

1/4 cup sweetened flaked coconut

3 tablespoons packed light brown sugar

3 tablespoons all-purpose flour

1/4 teaspoon ground ginger

3 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces

Preparation

1. 1. Preheat oven to 400ºF. Mix sugar and pineapple in a 9-inch pie plate.
2. 2. Combine oats, coconut, brown sugar, flour and ginger in a bowl. Add butter and pinch with your fingers until well combined and mixture is crumbly. Scatter topping over pineapple. Bake until fruit is bubbling and topping is golden, 35 to 40 minutes. Let cool on a wire rack. Serve warm.