Instead of the same old side of garlic bread, serve up wedges of toasty, mouthwatering Spinach Flatbreads from Kristen Westbrook in Pittsburgh, Pennsylvania. “I always seemed to have spinach that would spoil before I could use it all,” she explains. “So I started making these delicious and quick flatbreads. They’re low-fat, work well with almost any vegetable I have on hand and can double as a light lunch.”—Kristen Westbrook, Pittsburgh, Pennsylvania
A jar of sun-dried tomatoes adds great color and flavor to this smooth dip that can be whipped up in minutes. Garlic and red pepper flakes nicely spice up this snack spread. —Todd Schmeling, Gurnee, Illinois
With a little planning, it’s easy to whip up a batch of hummus for unexpected guests, a potluck or an after-school snack. I always bake up extra unpeeled sweet potatoes so I can quickly mash the pulp for this unexpected dip. —Mary Marlowe Leverette, Columbia, South Carolina
Spinach and feta cheese top crisp slices of French bread in the festive-looking hors d'oeuvres sent in by Alina Abbott of Mesa, Arizona. "I've made these appetizers for parties, and everyone raves about them," she writes.
It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version "tame" the Kalamata olives, so even if you shy away from Kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California
This easy hummus from Josephine Devereaux Piro of Easton, Pennsylvania is flavored with garlic and lemon, but has a delicious nuttiness from tahini. “I love the kick the tahini gives this hummus,” she says.