Showing posts with label hors d'oeuvre. Show all posts
Showing posts with label hors d'oeuvre. Show all posts

Thursday, April 20, 2017

Easy Strawberry Cream Cheese Dip #recipe @LucyBurdette



LUCY BURDETTE: I love salty chips and dips--good old Ruffles and Lipton onion soup dip to me are heaven! But they do not love me. So when it was my turn to bring a nibble to a party, I started thinking about whipping up something slightly sweet instead of savory. I wanted a dip that would go with Stacy's sugar cinnamon chips (my new addiction.) This couldn't be easier and better and yet, everyone liked it!

Ingredients

8 ounces whipped cream cheese
1/4 to 1/2 cup plain yogurt
5 to 6 ripe strawberries, finally chopped
Honey, about one tsp or to taste


Chips and fruit for dippingMix the cream cheese with the yogurt and stir in the chopped strawberries. Taste, and add honey according to your sweet tooth. My strawberries were not completely ripe and sweet so, I added a teaspoon. 

Serve the dip with cinnamon sugar chips or plain crackers or fruit such as strawberries halves and chunks of pineapple.

And it's so easy, you have time left over to read--or write. And I am writing a brand new Key West food critic mystery...hooray!


Lucy writes the Key West food critic mysteries. Follow her on Facebook, TwitterPinterest, and Instagram!


Saturday, January 2, 2016

Roasted Beet & White Bean Dip #Recipe @Peg Cochran

I know what you're thinking.  I don't NEED another dip recipe.  The holidays are over.  New Year's is past.  I'm on a diet.  Yes, but...will you be hosting your book group this month?  Or your knitting club?  Or having a party for Super Bowl Sunday?  Or taking something to a potluck?  See?  You're going to need this twist on the standard hummus recipe.

1/2 lb. medium red beets, cleaned and trimmed
1 15-ounce can white beans
2 TBLS tahini
1 TBLS fresh lemon juice
1 tsp. ground cumin
1 tsp. minced garlic (or to taste)
1/2 tsp. salt
1/2 tsp. cayenne pepper (or to taste)

Preheat oven to 425 degrees.

Wrap beets in foil.  Place on a baking sheet (in case they leak) and bake for one hour until tender when pierced with a fork.  (Don't assess tenderness by squeezing the beets--they will still feel hard even though a knife pierces them easily.)


Wrap beets in foil
Ready for the oven

As soon as beets are cool enough, peel and coarsely chop.  
Add to food processor with rest of ingredients.  
Taste and add more salt or garlic as necessary.





Blend until smooth. Chill, drizzle with olive oil if desired and serve with pita chips







I found this made a LOT of dip.  I'm going to experiment with freezing some so that I have it on hand next time I need an appetizer for company or a party.


Lucille is BACK!  And this time she's cooking up trouble along with Thanksgiving dinner.  

One reviewer said:  "It always feels like home when I go to visit Lucille and Frankie... Peg Cochran writes this series in a way that you feel like you just walked in the front door of your favorite cousin’s house as soon as you start reading and that feeling doesn’t stop until the end of the book. I always hate to say good bye to Lucille, and I hope I’ll be able to visit them again." 


Available now as an audio book!  Berried Secrets, #1 in my Cranberry Cove Series


Coming in May 2016!  Berry the Hatchet, #2 in my Cranberry Cove Series


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