Ah Super Bowl weekend is upon us again! For some reason, watching The Super Bowl seems to conjure up images of over indulging in “Super” unhealthy foods and drinks. When I was challenged by Cava foods to come up with some healthy alternatives, I was ready to get my creative juices flowing. I’ve been eating these products for years and they are some of my favorites.
I was given a package of some of Cava’s most popular dips and challenged to see what I could come up with. I received Harissa, Crazy Feta, Greek Yogurt Hummus, Quinoa Tabouleh, Tzatziki & Serrano Hummus. The Cava Mezze products are available at Whole Foods Markets in the Northeast and Mid Atlantic region. They also have dine in restaurants in the DC area. You can see a full ingredient list here. What I like about them are that they are all vegetarian, no added sugar and very clean ingredients.
I created a few recipes for you all using the Cava Products. I thought they came out fabulous and will certainly be making an appearance at my Super Bowl festivities. First up Baked Spanakopita Egg Rolls with Crazy Feta. These were so amazing! If you’ve never had the Crazy Feta it’s a spicy version of feta that’s oh so good on everything from salads to omelets. Seriously, life changing (for cheese) I served them up with a trio of hummus and Harissa. These came out crispy and light-no frying involved!
- 4 C raw spinach
- 3 oz of Cava Crazy Feta
- 8 Egg Roll wrappers
- garlic powder, pepper
- Cava hummus of your choice to dip
- Pre heat oven to 400
- place spinach in food processor and pulse until chopped completely
- Add to mixing bowl and stir in Crazy Feta, garlic powder and pepper
- Stir to combine
- Place a silicone baking mat on top of a large baking tray
- Arrange 2 tbl of spinach/feta mix onto the wonton and fold according to diagram on package
- Repeat this to create approx 8 wontons
- Spray with Olive oil or cooking spray and bake until crispy about 12-15 min
- Serve with hummus
For more of a main dish, I made these Mushroom Zucchini Quinoa Crazy Feta cakes.
I mixed together the Greek Yogurt Hummus and the Harissa to create a spicy topping for the quinoa.
- 1 Cup of red quinoa cooked according to package directions
- 1 extra large egg
- 1 C of whole wheat Panko crumbs (or GF substitution)
- 6 oz of baby bella mushrooms-diced
- 1 med zucchini diced
- 2 oz sun dried tomatoes diced
- 4 oz Crazy Feta
- pepper & garlic powder to taste
- Garnish with hummus and tzatziki
- Cook quinoa according to package-remove from heat add to mixing bowl
- saute mushrooms and zucchini until soft-add to bowl
- Add in egg, Panko, tomatoes, pepper and garlic powder & Crazy Feta
- Stir to combine
- Form into “cakes” using approx 1 C per “cake”
- Heat saute pan with Olive Oil
- Cook cakes until brown and crunchy
- Serve with hummus, tzatziki
If you’ve never had Harissa, you have no idea what you are missing! It’s a spicy blend of tomatoes and red peppers that you can use to kick up any hummus, dip, salad or eat right our of the container.
These dips are all also great right out of the container. Ditch the fried chips and make your own pita chips. It’s so easy:
- 1 package of whole wheat pita bread
- Olive Oil spray
- Kosher salt, garlic powder, paprika & rosemary
- Preheat oven to 350
- Cut pita into triangle shaped pieces
- Arrange in a single layer on a cookie sheet
- Spray with olive oil spray and sprinkle with salt, garlic powder and paprika, rosemary
- Bake for 10-15 min until browned, flip them over and re spray and season
- Continue baking another 10 min until crunchy
- Cool and serve
I took all of the left over dips and Tabouleh and created a healthy layered dip of my own. I could seriously jump right into there! I was provided with an assortment of Cava dips to use for this post however all opinions and recipes are my own.
What are you making for the Super Bowl? Have you ever had Cava dips?