Two heart healthy Super Bowl snack foods were highlighted at the Friday news conference at the University of Kansas Health System.
A healthy artichoke dip by Lauren May and a crispy cauliflower buffalo wing recipe by Leslie McGuire were featured.
The Super Bowl recipes were sent in by viewers for February Heart Health Month. They were prepared by KU Health System chief Eric King.
Artichoke Dip
4 ounces of cream cheese
1/3 cup Greek yogurt
1/4 cup Parmigiano-Reggiano cheese
2 cloves of garlic minced
10 ounces frozen spinach thawed/drained
10 ounces marinated artichoke quarters drained/chopped
1/4 cup shredded mozzarella cheese
Preheat oven to 375 degrees.
Blend cream cheese, Greek yogurt, Parmigiano and garlic.
Add drained spinach and chopped artichokes.
Transfer to a small baking dish and top with shredded mozzarella.
Bake until cheese is bubbling and starting to brown,
20-30 minutes.
Crispy Cauliflower Buffalo Wings
1 medium cauliflower, chopped into bite-size pieces
1/2 cup garbanzo bean flour
1/2 cup water
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon melted butter or ghee
2/3 cup hot sauce
Preheat oven to 450 degrees.
Whisk together the flour, water, garlic powder and salt.
Coat each cauliflower piece thoroughly.
Bake the cauliflower for 15 minutes on a lightly greased baking sheet.
Combine melted butter and hot sauce in a large bowl.
Remove cauliflower and gently toss in hot sauce.
Return to oven for 25 minutes or until crispy.
Let cool for 15 minutes before serving.