1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (13 page)

¼ small onion

1 heaping tablespoon (3 g) dry dill weed

½ teaspoon salt or Vege-Sal

Put the sour cream, onion, dill weed, and salt in a food processor and process until the onion disappears. (If you don’t have a food processor, mince the onion very fine and just stir everything together.)

You can serve this right away, but it tastes even better if you let it chill for a few hours.

Yleld: 1 pint

25 grams of carbohydrates and 1 gram of fiber, for a total of 24 grams of usable carbs and 16 grams of protein in the batch. (This is easily enough for 10 to 12 people, so no one’s going to get more than a few grams of carbs.) Analysis does not include vegetable dippers.

Here's hot crab, hot cheese, and garlic—what’s not to like?

1 cup (225 g) mayonnaise

8 ounces (225 g) shredded cheddar cheese

4 scallions, minced

6 ounces (170 g) canned crabmeat, drained

1 clove garlic, crushed

3 ounces (85 g) cream cheese, softened, cut into chunks

Combine everything in your slow cooker and stir together. Cover the slow cooker, set it to low, and let it cook for 1 hour. Remove the lid and stir to blend in the now-melted cream cheese. Re-cover and cook for another hour.

Serve with celery, pepper, and cucumber dippers.

Yield:
8 servings

Each with 13 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs. Analysis does not include vegetable dippers.

With some celery sticks and pepper strips for scooping, this would make a good lunch. Of course, you can also serve it at parties with celery, green pepper, cucumber rounds, or fiber crackers for you and crackers or chips for the non-lowcarbers.

2 packages (8 ounces, or 225 g each) cream cheese, softened

½ cup (115 g) mayonnaise

2 to 3 teaspoons Worcestershire sauce

1 tablespoon (15 ml) Dijon mustard

8 to 10 scallions, including the crisp part of the green shoot, minced

2 cans (6½ ounces, or 185 g each) minced clams, drained

Salt or Vege-Sal

Pepper

Combine all the ingredients well. A food processor or blender works well for this, or if you prefer to leave chunks of clam, you could use an electric mixer. Chill and serve.

Yield:
12 servings

Each with just under 4 grams of carbohydrates, a trace of fiber, and 10 grams of protein. Analysis does not include vegetable dippers or crackers.

Bacon and cheese together—It just makes you glad to be a low-carber, doesn’t it?

16 ounces (455 g) light or regular cream cheese, softened

2 cups (225 g) shredded cheddar cheese

2 cups (230 g) shredded Monterey Jack cheese

½ cup (120 ml) Carb Countdown dairy beverage

½ cup (120 ml) heavy cream

2 tablespoons (30 ml) brown mustard

1 tablespoon (10 g) minced onion

2 teaspoons Worcestershire sauce

½ teaspoon salt or Vege-Sal

¼ teaspoon cayenne

1 pound (455 g) bacon, cooked, drained, and crumbled

Cut the cream cheese in cubes and put them in your slow cooker. Add the cheddar cheese, Monterey Jack cheese, Carb Countdown, cream, mustard, onion, Worcestershire sauce, salt, and cayenne. Stir to distribute the ingredients evenly. Cover the slow cooker, set it to low, and let it cook for 1 hour, stirring from time to time. When the cheese has melted, stir in the bacon.

Serve with cut-up vegetables, fiber crackers, or other low-carb dippers.

Yield:
12 servings

Each with 25 g protein, 2 g carbohydrate, trace dietary fiber, 2 g usable carbs. Carb count does not include vegetable dippers or crackers.

This dip has been known to make my mom a very popular person at parties. Dip with pork rinds, vegetables, or purchased protein chips. It can also be served over steak, and it makes perhaps the most elegant omelets on the face of the earth.

2 packages (8 ounces, or 225 g each) cream cheese, softened

1½ cups (180 g) shredded white Cheddar or Monterey jack cheese

1 ripe black avocado, peeled and seeded

1 small onion

1 clove garlic, crushed

1 can (3 to 4 ounces, or 85 to 115 g) green chilies, drained, or jalapeños, if you like it hot

Combine all the ingredients in a food processor and process until very smooth.

Scrape into a pretty serving bowl and place the avocado seed in the middle. For some reason, placing the seed in the middle helps keep the dip from turning brown as quickly while it sits out. But if you’re making this a few hours ahead of time, cover it with plastic wrap, making sure the wrap is actually touching the surface of the dip. Don’t make this more than a few hours before you plan to serve it.

Yield:
About 5 cups (1.1 L), plenty for a good-size party
The batch contains 45 grams of carbohydrates and 9 grams of fiber, for a total of 36 grams of usable carbs and a whopping 83 grams of protein. Analysis is for dip only.

This dip is great with celery, peppers, or any favorite raw veggie. Combine your ingredients with a mixer, not a food processor, so you have actual little bits of Gouda in the dip.

1 package (8 ounces, or 225 g) cream cheese, softened

cup (150 g) mayonnaise

1 cup (150 g) shredded smoked Gouda

6 scallions, including the crisp part of the green shoot, sliced

2 tablespoons (12.5 g) grated Parmesan cheese

½ teaspoon pepper

Beat the cream cheese and mayonnaise together until creamy, scraping the sides of the bowl often.

Add the Gouda, scallions, Parmesan, and pepper and beat until well blended.

Chill and serve with raw vegetables.

Yield:
At least 8 servings

Each with 2 grams of carbohydrates, a trace of fiber, and 7 grams of protein. Analysis does not include vegetable dippers.

My friend Lou Anne brought this Turkish “dry dip” along on a campout, and I’ve been nagging her for the recipe ever since. Although Dukkah is traditionally eaten with bread, it also adds an exotic, fascinating flavor to simple raw vegetables.

cup (50 g) almonds or hazelnuts

¼ cup (30 g) white sesame seeds

¼ cup (20 g) coriander seeds

¼ cup (24 g) cumin seeds

Salt and pepper to taste

In a dry saucepan, toast the nuts, sesame seeds, coriander seeds, and cumin seeds over high heat for 1 minute, stirring constantly.

Use a food processor, coffee grinder, or mortar and pestle to crush the toasted mixture and then season it with salt and pepper. (Don’t over-grind; you want a consistency similar to coarse-ground cornmeal.)

Put your Dukkah in a bowl next to a bowl of olive oil and set out cut-up raw vegetables. Dip the vegetables first into the oil, then into the Dukkah, and eat.

Yield:
Just over a cup, or about 10 servings

Each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 2 grams of protein. (Analysis does not include vegetables.)

This is really good. Plus, as paté goes, it’s easy to make.

6 slices bacon

2 tablespoons (28 g) butter

1 cup (70 g) sliced mushrooms

½ cup (80 g) chopped onion

1 cup (225 g) chicken livers

½ teaspoon Worcestershire sauce

2 tablespoons (28 g) mayonnaise

Scant ½ teaspoon salt or Vege-Sal

¼ teaspoon pepper

In a heavy skillet over medium heat, fry the bacon until it just starts to get crisp. Remove the bacon and then drain and reserve the grease.

Turn the heat down to low and melt the butter and a little bacon grease in the skillet. Sauté the mushrooms and onion in the skillet until they’re quite limp (about 15 minutes).

While they’re sautéing, fill a medium saucepan with water and bring it to a boil.

Put the chicken livers in the water (make sure you keep stirring those sautéing vegetables) and bring the water back to a boil. Cover the pan, turn off the heat, and let it sit for 15 minutes.

Drain the chicken livers. Put them in a food processor with the S-blade in place and pulse two or three times to grind the chicken livers. Crumble and add the bacon and the mushroom and onion mixture. Pulse to combine. Add the Worcestershire sauce, mayonnaise, salt, and pepper, and pulse again until well combined. Serve with celery sticks, pepper strips, or low-carb crackers.

Yield:
12 servings

Each with 2 grams of carbohydrates, a trace of fiber, and 5 grams of protein. Analysis does not include vegetable dippers or crackers.

If you throw in some veggies for dipping, this versatile dish makes a great snack, first course at a dinner party, or even a fine brown bag lunch.

2 tablespoons (28 g) butter

2 cloves garlic, crushed

½ medium onion, chopped

1 can (4 ounces, or 115 g) mushrooms, drained

½ teaspoon orange extract

1 tablespoon (1.5 g) Splenda

1 package (8 ounces, or 225 g) cream cheese, softened

1 can (6 ounces, 170 g) tuna, drained

2 tablespoons (7.6 g) fresh parsley

Grated rind of half an orange