On Thanksgiving Day, the star of the show is a delicious turkey dinner feast—but appetizers can’t be forgotten. They offer a chance to enjoy more tasty bites with your loved ones and help prevent you from arriving at the table so ravenous that you overeat. Since a more indulgent meal is on the way, it’s smart to keep appetizers light. The key is to focus on voluminous, fiber filled veggies and lean protein, which will help keep calories in check and stabilize your blood sugar. Try these four simple appetizers to kick off a delicious day of eating this Thanksgiving!
Caramelized Shallot Dip
Ingredients:
- 1 tablespoon olive oil
- 4 large shallots, finely chopped (about 2 cups)
- Kosher salt, freshly ground pepper
- 1 tablespoon apple cider vinegar
- 1 1/2 cups low-fat plain Greek yogurt or whipped cottage cheese
- 1 tablespoon sliced chives, plus more for serving
- Sliced vegetables and whole grain crackers, for serving
Instructions:
Heat oil in a skillet over medium heat. Add shallots, season with salt and pepper,
and cook until golden brown (15–18 minutes). Let cool slightly.
In a bowl, mix shallots and vinegar into the yogurt. Add salt, pepper, and chives.
Serve with fresh vegetables and whole-grain crackers.
Roasted Artichoke Hearts
Ingredients:
- 2 (14 ounce) can artichoke hearts, drained
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp ground black pepper
- ½ tsp garlic powder
- ½ cup shredded parmesan cheese
- Optional: marinara sauce for dipping
Instructions:
Preheat the oven to 425°F. Pat the artichoke hearts dry with a paper towel. Toss them with olive oil, salt, black pepper, and garlic powder. Arrange the artichoke hearts in a single layer, cut side down, on a rimmed baking sheet lined with parchment paper or aluminum foil.Bake for 20 minutes. Remove from the oven, flip the artichokes, and sprinkle with Parmesan cheese. Bake for an additional 5 minutes. Transfer the roasted artichoke hearts to a serving plate and serve immediately.
Cranberry Salsa Dip with Whipped Cottage Cheese
Ingredients:
- 1 cup fresh cranberries
- 1 jalapeño, sliced
- 3 tbsp cilantro
- 1 tsp lime juice
- ⅓ cup granulated monk fruit, sugar, or honey
- ½ tsp salt
- 16 ounces cottage cheese
Instructions:
Combine all ingredients except the cottage cheese in a food processor. Pulse until finely chopped, stopping to scrape down the sides as needed. Set the mixture aside.Clean out the food processor, then add the cottage cheese and pulse until smooth and creamy. Spoon the whipped cottage cheese onto a serving plate or shallow bowl, spreading it out evenly. Spoon the salsa mixture over the top. (Note: After sitting, some liquid may separate from the salsa. Use a slotted spoon to avoid adding excess liquid). Serve with high-fiber crackers, celery sticks, and cucumber slices for dipping.
Turkey Veggie Tray
Ingredients:
- 2 red bell pepper
- 2 cups baby carrots
- 1 yellow bell pepper
- candy eye balls
- 1 crown broccoli
- 2 cucumbers
- 1 cup snap peas
- Dip of choice
Instructions:
On a large circular platter, start by layering the sliced cucumbers in a half circle around the outer edge. Next, layer the carrots, followed by the yellow and red bell peppers, and then the broccoli in progressively smaller half circles. Finish by placing the snap peas at the bottom, arranged around a bowl for the dip. Add the dip to the bowl. To create the turkey’s face, cut the bottom off a red bell pepper and place it at the top of the dip bowl. Make a beak using a baby carrot, and add a small piece of yellow pepper underneath it to resemble the wattle.
