It is that time of year when we need to think “appetizer.” Don’t do the dreaded deed of bringing a store-bought appetizer to a party or get-together due to lack of time. Dips generally take only just a few minutes to prepare and can be made the night before.
If you are stuck in a rut and always bring the same appetizer each year, shake things up and try one of my dips. I think most people really enjoy a dip that pairs well with raw vegetables, but I usually put a few good, hearty crackers on the plate as well.
Don’t forget to make the appetizer deliciously beautiful by garnishing and adding at least three raw veggies to the plate. Here are a few simple but deliciously fresh appetizers that everyone will love.
Homemade Caramelized Onion Dip
- 2 tablespoons olive oil
- 2 medium sweet onions, diced
- 1 cup sour cream
- 8 ounce cream cheese
- 1/4 teaspoon garlic powder
- Pinch cayenne pepper
- 1/2 teaspoon brown sugar
- Freshly ground pepper
- 1/2 teaspoon sea salt
In a sauté pan over medium heat, add oil; heat and add onions and cook them until they are caramelized (a nice, deep brown) about 20 minutes. Remove from heat and set aside to cool.
In a food processor, add the remaining ingredients and blend. When onions are cool, add to mix and blend again. Refrigerate and stir again before serving. Garnish with finely chopped green onion. Serve with raw vegetables and whole wheat crackers.
Hot Apple and Cheese Dip
- 8 ounce cream cheese
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 apple, Gala, Braeburn, or Cortland, skinned, chopped
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup roasted pecans, chopped
Preheat oven 350 degrees F.
Mix all ingredients in a food processor until well blended. Put in a small casserole dish. Bake for 12–15 minutes. Garnish with a little cheese and pecans.
Serve with hearty crackers, raw vegetables, and apple slices.
Party-Size Taco Dip
- 16 ounces cream cheese
- 8 ounces sour cream
- 1 tablespoon chili powder
- 1/4 teaspoons onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 3 tomatoes seeded, drained, chopped
- 1 medium red onion, finely chopped
- 1 small can black olives
- 1/2 head romaine lettuce, shredded
- 1 cup sharp cheddar cheese
Mix cream cheese and sour cream with spices. Press into a 9x13-inch glass casserole dish. Chill for at least one hour.
On chilled cheese mix, layer tomatoes, onions, olives, and lettuce. Top with cheese. Cover with plastic wrap until ready to serve. Serve with tortilla chips and celery sticks.
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