In Honor of Diabetes Week – A Holiday Hor d’oeuvre Everyone Can Enjoy

People with diabetes often dread the holidays. They worry about being exposed to foods that make them sick. Or they feel they will be tempted by all the holiday favorites and compromise their health. Here’s an idea for holiday entertaining that will work for everyone!

One of the big calorie traps (and a personal pet peeve) during the holidays are Hor d’oeuvres. They are packed with calories and fill you up even before you get to the main meal. No one needs to eat 2,000 calories before dinner!

Here’s a few of my biggest pet peeves… and things you won’t find at my holiday table – nuts, brie cheese, crackers, chips or candies. Instead, if I am having a bunch of people over, I may cut up some hard cheese and put out a bowl of apples.

But my real specialty and what everyone “oh’s and ah’s” over is “Dr. Gail’s Maximal Ideal Crudite” with roasted red pepper and white bean dip. This is definitely NOT the veggie tray from Costco! If there are lots of people, I will also make a low calorie Hummus dip too (you can substitute your own low calorie favorite). I assure you, this gets eaten up in a hurry and no one has ever complained. Not only does it keep the calories down and is nutritious, it looks festive to have all the different colors!

Here’s how I put it together:

First I make the platter. Use any or all of these so that the platter (or 2 platters) looks wonderful and inviting.

You could also add artichoke hearts or jicama, and I’m sure you have a few favorites of your own. The key is to make it colorful and add a few unexpected treats.

Below I’ve included the recipe for the White Bean and Roasted Red Pepper Dipwhich has been adapted from Jeanne Lemlin’s “Vegetarian Classics”.

Enjoy your holidays and be well!


White Bean and Roasted Red Pepper Dip
Adapted from Vegetarian Classics by Jeanne Lemlin



Place the drained beans, red peppers, salt, cumin, paprika, garlic cloves, olive oil, and balsamic vinegar in a food processor. Mix until smooth. Serve as is or refrigerate until ready to serve.

Makes about 1 ½ to 2 cups dip.

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