Game Day Snacks

by Mary Bilke (Olive Salsa)

The family has gathered, the television is on, and it’s time for the kickoff of the day’s big football game. For those who love to cook and eat, the snacks are as important as the action on the field. This week, American Profile presents two snack recipes sure to please your gridiron fans.

Mary Bilke of Eagle River, Wis., sent us her recipe for Olive Salsa. With green and black olives and a touch of olive oil, it’s loaded with monounsaturated fats and vitamin E. Monounsaturated fat, also found in nuts, salmon and avocados, may lower cholesterol when used instead of saturated fats found in meat and dairy products.

But not only is this dish healthful, it’s delicious as well. “I have made this salsa for many get-togethers and always have to double the recipe,” Bilke says. Serve this dish with reduced-fat chips and crackers, and you can feel good about munching along with the play-by-play.

The other recipe—from our sister publication, Relish—features the mellow taste of roasted garlic. Be sure to use fresh goat cheese, sometimes labeled chevre, to ensure the best flavor.

As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.

Goat Cheese and Roasted Garlic Dip

Mark Boughton

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Use Montrachet or whatever soft, creamy goat cheese you prefer. For the best taste, refrigerate overnight before serving.

Ingredients

2 heads garlic
7 ounces soft goat cheese
1/2 cup light sour cream
6 tablespoons light mayonnaise
2 tablespoons 2% reduced-fat milk
1/4 cup chopped chives
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Instructions

1. Preheat oven to 400F.
2. Cut off the top quarter of each garlic head. Wrap in foil and roast about 1 hour or until soft. Unwrap and cool 15 minutes.
3. Squeeze garlic pulp into a large bowl; mash. Stir in goat cheese, sour cream, mayonnaise, milk, chives, salt and pepper. Cover and refrigerate overnight or up to 1 week. Yield: 2 cups.

Recipe by Bruce Weinstein and Mark Scarbrough, food writers in Colebrook, Conn.

Nutritional Information

Per (1/4-cup) serving: 130 calories, 10g fat, 6g prot., 4g carbs, 0g fiber, 340mg sodium.

Olive Salsa

submitted by reader Mary Bilke of Eagle River, WI

High Cotton Food Styling & Photography

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Ingredients

1 (7-ounce) jar pimiento-stuffed green olives, drained and coarsely chopped
1 (6-ounce) can pitted black olives, drained and coarsely chopped
1 large tomato, cored, seeded and coarsely chopped
1 jalapeno pepper, seeded and coarsely chopped
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
4 ounces crumbled feta cheese

Instructions

1. Combine olives, tomato, jalapeño, garlic, olive oil and vinegar in a bowl. Toss gently. Cover and refrigerate at least 1 hour.
2. At serving time, add feta cheese and lightly toss. Serves 16.

Tips from the Test Kitchen

Tips From Our Test Kitchen: Leave the jalapeno seeds in if you want this dish spicier.

Nutritional Information

Nutrition facts per serving: 60 calories, 5g fat, 1g protein, 2g carbohydrates, 1g fiber, 380mg sodium.

first appeared: 1/27/2008