Super Bowl Sunday is the ultimate occasion for a house party. But what kind of food do you serve your hungry football-fan guests? Greasy chips and bean dip? No thanks. The Centers for Disease Control and Prevention (CDC) has compiled a list of healthy, low-fat recipes that contain fruits and vegetables. Fruits and vegetables are low in fat and contain essential vitamins, fiber, and other nutrients that may reduce your risk for many chronic diseases, including heart disease and certain cancers.

Try some of these healthy and delicious recipes for appetizers and dips that will impress even your most demanding and hungry football fans. This way, your guests can sit around all day watching football and eating without being penalized for excessive calorie consumption.

Tortilla Pizzas

Recipe Summary:
Preparation Time: 20 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 1.00

Directions:
Brush one side of each of two tortillas with water. Press the wet sides of the tortillas together to form a thick crust for the pizza. Brush the outside of the tortillas with a small amount of oil or margarine. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside. Heat refried beans, chopped onion, and half of the diced chili peppers together in a medium saucepan, stirring occasionally. Remove from heat. Spread about 1/3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1 tablespoon of taco sauce, then top with 1/2 cup of the chopped vegetables, 1 teaspoon of diced chili peppers, and 1 tablespoon of shredded cheese for each pizza. Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately.

Cranberry Salsa

Recipe Summary:
Preparation Time: 10 minutes
Number of Servings: 8
Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:

• 4 oz 100% cranberry juice blend
• 1-1/2 cups diced tomatoes
• 1 cup fresh cranberries, sliced thin
• 1/4 cup ripe medium avocado, diced
• 1/2 cup diced pineapple
• 1/2 cup thinly sliced scallions (including green tops)
• 2 Tbsp lemon juice
• 1/4 cup finely chopped jalapeno peppers
• 2 cloves crushed garlic (about 1 tsp)
• fresh ground pepper, as desired

Directions:
Place juice into a saucepan. Boil for about 5 minutes until reduced to about 1 Tbsp of syrup. Place the reduced juice and all remaining ingredients into a medium bowl and stir until incorporated. Chill and serve immediately with favorite chips and vegetables. * Fresh cranberries may be stored in your freezer for up to 1 year.

Cucumber Yogurt Dip

Recipe Summary:
Preparation Time: 15 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:

• 2 cups plain low-fat yogurt
• 2 large cucumbers, peeled, seeded, and grated
• 1/2 cup nonfat sour cream
• 1 Tbsp lemon juice
• 1 Tbsp fresh dill
• 1 garlic clove, chopped
• 1 cup cherry tomatoes
• 1 cup broccoli florets
• 1 cup baby carrots

Directions:
Peel, seed, and grate one cucumber. Slice other cucumber and set aside. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour. Arrange tomatoes, cucumbers, broccoli, and carrots on a colorful platter. Serve with cucumber dip.

Bruschetta with Plums and Fresh Basil

Recipe Summary:
Preparation Time: 30 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 1.00

• 1 sourdough baguette (24 inch)
• 4 oz fat-free cream cheese, whipped
• 6 cups sliced fresh California plums
• 1 cup fresh basil

Directions:
Slice baguette into 24 inch-thick pieces. Toast in a 350°F oven until golden brown. Spread each slice of bread with fat-free cream cheese. Slice plums into thin slices. Place several slices of plum on each piece of bruschetta. Garnish with fresh basil leaf

Avocado Green Onion Party Dip

Recipe Summary
Preparation Time: 30 minutes
Number of Servings: 7
Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:

• 1/2 medium avocado, seeded and peeled
• 1 cup low fat cottage cheese
• 3/4 cup plain, non-fat yogurt
• 1/2 cup sliced green onions
• 1/4 cup shredded carrots
• 1 Tbsp fresh lemon juice
• 1/4 cup non-fat mayonnaise
• 2 cups broccoli florets
• 1 cup cucumber slices
• 28 melba toast rounds

Directions:
Dice avocado into small pieces, toss with lemon juice and set aside. In food processor or blender, blend cottage cheese, yogurt and mayonnaise until smooth. Add cottage cheese mixture to avocado, gently stirring in onions and carrots. Cover and chill. Serve with vegetable crudités and melba toast rounds, allowing ½ cup vegetables, 4 melba toast rounds and 8 Tbsp dip per serving.

_{Source: Centers for Disease Control and Prevention, www.fruitsandveggiesmatter.gov
Photo: David Hudson Floyd, Flickr, Creative Commons}