Blue Cheese Dip
1 cup blue cheese, crumbled, plus a little for garnish
4 ounces cream cheese, softened
1 1/4 cups sour cream
1 tablespoon lemon juice
Zest of 1 lemon
2 cloves garlic, minced
Salt and pepper to taste
Serve with crackers, flat bread, veggies or spicy chicken Directions:
Cream together the blue cheese and cream cheeses. Add sour cream and mix well. Stir in the remaining ingredients.
Transfer to a serving dish and sprinkle a little crumbled blue cheese on top. Refrigerate for several hours to let the flavors meld, then set it out about 30 minutes before serving.
Serve slightly chilled. Makes 3 cups.
Hot Artichoke Dip
1 cup mayonnaise
1/2 cup sour cream
1/2 cup grated parmesan cheese + garnish
1 tablespoon lemon juice
1 cup artichoke hearts, chopped
2 teaspoons fresh garlic, minced
1 tablespoon chopped pimiento, if desired
1 teaspoon salt
1/2 teaspoon pepper
Directions: 1 cup mayonnaise1/2 cup sour cream1/2 cup grated parmesan cheese + garnish1 tablespoon lemon juice1 cup artichoke hearts, chopped2 teaspoons fresh garlic, minced1 tablespoon chopped pimiento, if desired1 teaspoon salt1/2 teaspoon pepperDirections: In a small bowl, combine the mayonnaise, sour cream, parmesan cheese and lemon juice. Stir in the artichoke hearts, garlic, pimiento, salt and pepper. Transfer to a heat-proof dish. Top with 2 tablespoons parmesan cheese, if desired, and bake in a 350° oven until hot, about 15 to 20 minutes. Serve with crusty sourdough French bread or crackers. Makes 3 cups.
Hummus
2 cups canned chickpeas (garbanzo beans), liquid reserved
2/3 cup tahini paste*
5 tablespoons olive oil , divided
1/4 cup lemon juice
3 cloves garlic
Salt and pepper to taste
1 teaspoon paprika
1 tablespoon fresh parsley, chopped (optional) Directions: You can make your own tahini paste in a food processor or blender by grinding toasted sesame seeds. Toast the sesame seeds over medium heat until golden brown, about 3 minutes. In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; it will be slightly grainy. Season with salt and pepper. Transfer to a shallow bowl or plate. Combine the paprika and the remaining 2 tablespoons olive oil, drizzle the mixture over the top, and garnish with chopped parsley, if desired. Serve with pita bread triangles. Makes about 3 cups.
Dill Dip
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 tablespoons lemon juice
1/4 cup chopped fresh dill leaves (or 2 tablespoons dill weed)
1/4 cup minced onion or shallots
1/2 teaspoon white pepper Directions:
Mix the mayonnaise and sour cream. Stir in the lemon juice, dill, onion and white pepper. Refrigerate and chill several hours before serving. Keeps well for up to a week. Makes about 3 cups.
Coconut Shrimp
48 medium shrimp, peeled and deveined
Salt
Pepper
Garlic powder
1 1/2 cups flour
2 eggs, beaten
3/4 cup shredded coconut
Directions:
Season the shrimp lightly with salt, pepper and garlic powder. Dredge each one in flour, then dip in egg, dredge again in flour and then roll them in coconut, coating thoroughly. Arrange the prepared shrimp on a baking sheet and bake in a preheated 425° oven until golden brown, 12-15 minutes. Serve with dipping sauce, if desired. Makes 48 appetizers.
Cream Cheese & Herb Fondue
A cream cheese fondue recipe is a little out of the ordinary, but gets rave reviews every time. 3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped, or 1/2 tablespoon dried
1 tablespoon fresh oregano, chopped, or 1/2 tablespoon dried
1 tablespoon fresh basil, chopped, or 1/2 tablespoon dried
3 8-ounce packages cream cheese, softened
1 to 1 1/2 cups light cream Directions:
In a large, heavy, non-stick skillet, sauté the garlic in the olive oil, just until tender. Add the cream cheese, and continue cooking on low heat, stirring, until the cheese is smooth and melted. Gradually stir in the cream, a little at a time, until the mixture reaches the right consistency for dipping. (It thickens as it cools.) Add the parsley, oregano and basil, and continue cooking for two or three minutes to let the herb flavors blend. Transfer to a warm ceramic fondue pot. Serve with cooked, shelled shrimp (prawns) and/or scallops, tortellini and crusty French bread, cubed. Note: A cream cheese fondue recipe can be made a day ahead and refrigerated, but you will need to add more cream before serving; it invariably thickens when chilled. Shrimp and scallops cook quickly and dry easily when overcooked, however, so it's best to prepare them shortly before serving this fondue recipe. Serves 6.
Kettle Nuts Whole almonds, pecans, peanuts or walnuts
1/4 cup butter per 3 cups of nuts
Salt and sugar to taste Directions:
Melt the butter in a skillet over medium-low heat. Add the nuts and stir to coat well. Heat and stir until the nuts are thoroughly warm and coated with butter. Transfer them to a serving bowl and immediately sprinkle with salt and sugar to taste. Toss and serve.
Orange Martini
Ingredients:
3 oz vodka
1/2 oz triple sec
dash of orange bitters
orange slice for garnish
Directions
Pour ingredients into a cocktail shaker filled half way with crushed ice and shake well.
Strain into a chilled Martini glass.
Garnish with orange slice and a cherry.
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