Recipes from our Feb. Meeting

Smoked Salmon Canapés on Rye

24 slices fresh baked cocktail rye bread

2 tablespoons fresh lemon juice

2 tablespoons fresh brewed black tea or vodka

1 tablespoon extra-virgin olive oil

2 teaspoons healthy Dijon mustard

Fresh ground black pepper to taste

8 ounces smoked salmon, finely chopped

1/4 cup finely diced red onion

3 tablespoons chopped fresh dill, plus sprigs to garnish

2 tablespoons drained capers, rinsed and coarsely chopped

Preheat the oven to 325°F

Coat a baking tray with cooking spray.

Arrange the slices of rye bread in a single layer on the baking tray.

Spray the tops of the slices lightly with cooking spray.

Bake for 10-12 minutes or just until the slices are barely crisp.

Whisk the lemon juice, tea (or vodka), oil, mustard and pepper in a medium bowl.

Add smoked salmon, fresh red onion, dill and capers. Toss to mix well.

Shortly before serving, mound about 1 tablespoon of the smoked salmon topping on each

Healthy Warm Artichoke Bean Dip

1 can (19 or 15 ounces) cannellini (white kidney) beans, drained and rinsed

1 can (14 ounces) artichoke hearts, drained and rinsed

3 garlic cloves, finely chopped

1 tablespoon reduced-fat mayonnaise

Pinch of cayenne pepper

Freshly ground black pepper to taste

2/3 cup plus 2 tablespoons grated

Parmesan cheese

1/4 cup chopped fresh parsley

1 teaspoon freshly grated lemon zest

Preheat the oven to 400° Coat a 2- to 3-cup baking dish with nonstick spray.

Place the beans, artichoke hearts, garlic, mayonnaise, cayenne pepper and black pepper in a food processor. Process until almost smooth, stopping to scrape down the sides of the processor bowl once or twice. Transfer to a medium bowl. Mix in 2/3 cup of the Parmesan, parsley and lemon zest. Scrape into the baking dish and smooth with a spatula. Sprinkle with the remaining 2 tablespoons of Parmesan.

Bake the dip, uncovered, for 20—25 minutes or until it is heated through. Serve warm.