I’m a sucker for sandwiches-healthy or not. And I’m a sucker for dips! I know we’re all trying to be a little healthier with the start of the new year, but I couldn’t help this one. It combines two of some of my favorite things-sandwiches and dip. When you have some people over, make this hot appetizer (especially in the chilly weather). Your friends will thank you for it.
Health tips: Cheat recipe
Ingredients (8-10 servings)
- 1/2 pound or 8 oz. roast beef from the deli, thinly sliced
- 4 oz or about 1 cup provolone cheese, shredded
- 4 oz or half a brick of cream cheese, softened (you can use 1/3 less fat)
- 1/3 cup Greek yogurt, plain (use 0% if you can)
- 1/4 cup mayo
- 1 cup each onion and green bell pepper, diced
- cooking spray
- salt and pepper to taste
- baguette bread, sliced
- Preheat oven to 350°F. Spray a baking dish with cooking spray and set aside.
- Slice the roast beef and dice the onions and bell peppers.
- Add oil into a pan over medium-high heat. Add diced onions and peppers and cook 5 minutes until soft and caramelized at the edges. Set aside.
- In a large bowl, mix the cream cheese, yogurt, mayo, salt and pepper to taste. Stir in provolone, roast beef, peppers and onions.
- Spread mixture in a baking dish (if you have any leftover, you may want to sprinkle a tiny bit more provolone on top). Bake for 20 minutes. Then turn on broiler to get the top nice and bubbly brown. Serve with slice bread (or chips and crackers). Indulge!