" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Party Time

Holiday party season is in full swing!

I am sure everyone is looking for appetizer ideas.
Here are two for you, both are hot dip style appetizers.
The first is a vegetarian variety I made for the first time last night, the second an old standby I have been making for years.

Both of them can be prepared in advance the day before your party and then just heated just before guests arrive.

Happy Holidays Everyone!


Hot Bean and Cheese Dip.

  • 1 can of drained chick peas
  • 2 cups of shredded cheese (I used mozzarella and cheddar)
  • 1 tub of cream cheese
  • 1/2 a tub of sour cream
  • pinch of cayenne pepper
  • 1 tsp of each of oregano and basil
  • diced tomatoes
  • sliced green onion
  • salt and pepper


In a food processor or blender combine all ingredients except the tomatoes and onions.
Blend until smooth.
Stir green onions.
Spread into a shallow oven proof dish.
Cover and refrigerate at this point if serving the next day.

Heat oven to 350F.
Bake dip until light golden brown and bubbly.
Top with diced tomatoes and serve with sliced baguette or crackers.





Hot Crab Dip

Base:
  • 1 o2 2 cans of crab meat drained
  • 1 tub of cream cheese
  • 1/4 teaspoon of Worcestershire sauce
  • 1 tsp horseradish
  • 1 finely chopped onion
Add any of the following:

  • green onions or chives
  • dill weed
  • parsley
  • Parmesan
  • garlic
  • lemon juice

Preheat oven to 400F
Mix ingredients well and place in oven proof dish.
Bake for 12 minutes and then broil until bubbly.

Serve with sliced baguette, vegetable sticks or crackers.


Cheers!





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