Foodie Friday: Holiday appetizers

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The holidays can be a stressful time of year, especially if you are hosting a holiday dinner or bringing a dish to a Christmas party.

Hy-Vee Dietitian Tara Neighbors stopped by NBC Nebraska Today for this week's edition of Foodie Friday. She showed Anastasia and Travis how to make simple and health holiday appetizers that almost everyone will love.

Zucchini salsa
- 5-6 Roma tomatoes
- 1/2 onion
- 1 small zucchini
- 1/2 bunch cilantro
- 3 tbs oil
- 3/4 tsp salt
- 1/2 lime
- 1 garlic clove

Hummus & Roasted Pepper Filo Bites
All you need:
- 30 Athens mini Filo Shells (2boxes)
- 3/4 cup hummus
- 1/2 cup diced cucumber
- 1 roasted red pepper, diced
- 1/4 cup crumbled feta cheese
- 2 tbsp minced parsley

All you do:
1. Fill each filo shell with 1 teaspoon hummus
2. Divide the cucumber, pepper, feta, and parsley evenly among the filo shells
3. Serve

7 layer dip
All you need:
- 1, 10-oz container of hummus, use your favorite flavor
- 1/2 cup guacamole
- 1/2 cup plain non-fat Greek yogurt
- 1 tomato, diced
- 1/2 cup red onion, diced
- 1/3 cup cheddar cheese
- 1/4 cup black olives, chopped
- 2 tbsp finely chopped fresh cilantro
- Pita chips, carrots, broccoli, sliced bell peppers or crackers for serving

All you do:
1. Spread the hummus in a smooth layer in the bottom of an 8x8-inch square baking dish, a shallow pie dish, or similar serving dish. Dollop the Greek yogurt by small spoonfuls over the top, then gently spread to create a new layer.
2. Scatter the tomato, cucumber, feta, and olives over the top. Sprinkle with fresh parsley. Refrigerate until ready to serve, then dip with pita chips, crackers, and sliced veggies as desired.

Spinach and bacon stuffed mushrooms
All you need:
- 2 garlic cloves, sliced thin
- 4 cups fresh baby spinach
- 4 slices center cut bacon
- 1 tsp olive oil
- 1/4 cup Italian seasoned bread crumbs
- 2 tbsp shredded Parmesan cheese
- Smart Balance cooking spray

All you do:

1. Preheat the oven to 400°F. Lightly spray a foil lined baking pan or baking dish with cooking spray.
2. Remove stems from mushrooms and mince fine.
3. Heat a medium sized skillet. Rinse spinach and add to the skillet; cook until it wilts, about 2 minutes. Remove from the pan, squeeze excess liquid and chop fine. Set aside
4. Dry skillet, add bacon to the skillet and cook on low heat until bacon is cooked through. Set aside on a paper towel. Coarsely chop.
5. Clean skillet and add olive oil to the pan. Add garlic and saute until golden, about 2 minutes. Add minced mushroom stems and saute until soft, about 2 minutes.
6. Remove from heat and combine mushroom stems with sauteed spinach, bacon, bread crumbs, and Parmesan cheese.
7. Fill mushrooms with spinach mixture, rounding tops off. Place on an oven safe dish and lightly spray the tops with oil.
8. Bake 20 minutes or until golden. Eat warm.