It's getting closer! New Year's Eve. It's time to add something else to the hors d'oeuvres table. How about dips and spreads? Things to be served with crackers, chips, bread, veggies or anything else you can think of to use as a vehicle to get these delicious spreads and dips into your mouth.
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Smoked Mozzarella Spread
INGREDIENTS
1 pound smoked mozzarella, coarsely chopped
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons sun-dried tomato pesto
1 tablespoon chopped parsley
Salt and freshly ground pepper
In a food processor, combine the mozzarella, olive oil and pesto and process to a coarse paste. Scrape into a bowl. Stir in the parsley and season with salt and pepper.
Serve with flatbread crackers.
Fresh Cheese and Olive Dip
1 cup fromage blanc, requeson or ricotta
1 tbsp drained capers, chopped
1/3 cup black olives, pitted and finely chopped
2 tbsp minced red onion
2 tbsp minced chives or scallions
1/2 tomato, deseeded and finely diced
1/4 cup extra virgin olive oil
kosher salt and black pepper to taste
1 tsp finely chopped parsley
1 tsp lemon juice or red wine vinegar (optional)
In a medium bowl, add the ingredients one at a time as you chop them. Once everything is added, stir gently to combine. Don't over mix as you will muddy the color.
Taste, season with salt and pepper and taste again. If something is lacking, re-balance the flavors with acid (lemon juice or wine vinegar), bitterness (more onions, herbs or pepper) or oil. Keep tasting until the dish is in balance.
Serve within a few hours of preparation.
Fiesta Cracker Spread
Ingredients
1 package (8 oz.) cream cheese, softened*
1 tablespoon seltzer water or milk
1/2 cup finely shredded sharp Cheddar cheese
1 teaspoon Mexican seasoning or taco seasoning
1/4 cup sliced green onions
2 tablespoons finely chopped red bell pepper
1 tablespoon salsa
1/4 cup frozen whole kernel corn, thawed (optional)
1 tablespoon finely chopped jalapeno pepper (optional)
Directions
1. In small mixing bowl beat cream cheese and water on medium speed of electric mixer until fluffy. Add Cheddar cheese and seasoning. Beat until combined.
2. Stir in onions, red pepper and salsa. Fold in corn and jalapeno pepper, if desired. Cover and refrigerate at least 1 hour. Garnish as desired. Serve with crackers.
*NOTE:
Soften cream cheese in microwave for 15 to 20 seconds.
Cranberry Chutney Cheese Spread
1/2 cup Land O Lakes® Butter, softened
1 (8-ounce) package cream cheese, softened
4 ounces crumbled feta cheese
3/4 teaspoon curry powder
1/2 cup cranberry chutney
1/4 cup shredded coconut
1/4 cup coarsely chopped pecans
1/4 cup sliced green onions
Combine butter, cream cheese, feta cheese and curry powder in large bowl. beat at medium speed until well mixed.
Spread mixture onto serving platter. Top with chutney, coconut, pecans and green onions.
Serve with assorted crackers.
Curry and Mango Chutney Dip
Ingredients
1 cup sour cream
1/3 cup mango chutney
2 tablespoons finely chopped cilantro
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Preparation
In a small serving bowl, stir together 1 cup sour cream, 1/3 cup mango chutney, 2 Tbsp. finely chopped cilantro, 1 tsp. curry powder, 1/2 tsp. salt and 1/8 tsp. cayenne pepper.
Chill, tightly wrapped, until ready to serve. (Dip may be prepared up to 4 hours ahead.)
Arrange on a platter with crudités and breadsticks.
Scallop Spinach Spread
Ingredients
12 ounces bay or sea scallops
1 1/2 teaspoons seafood seasoning, divided
2 teaspoons butter
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup shredded Swiss or white Cheddar cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
Seafood seasoning (optional)
Directions
1. Sprinkle scallops with 3/4 teaspoon seafood seasoning. Melt butter in a large nonstick skillet over medium-high heat; sauté scallops 3 minutes or until opaque. Remove scallops with a slotted spoon. Finely chop when cool enough to handle.
2. Beat cream cheese and sour cream at medium speed with an electric mixer until creamy. Add cheese, remaining 3/4 teaspoon seafood seasoning, and spinach. Beat at low speed just until blended. Stir in scallops.
3. Spoon mixture into a lightly greased 4-cup baking dish. Sprinkle with seafood seasoning, if desired. Bake at 375° for 20 minutes or until bubbly.
Roasted Garlic and Sun-Dried Tomato Cheese Spread
Ingredients
5 garlic cloves
2 teaspoons olive oil
3/4 cup sun-dried tomatoes
1/2 cup dry white wine
1 1/2 (8-ounce) packages cream cheese, softened
1/3 cup finely chopped green onions
1 cup freshly grated Parmesan cheese
Preparation
1. Place garlic on a piece of aluminum foil; drizzle with oil. Fold foil to seal. Bake at 425° for 25 minutes; let cool 15 minutes. Squeeze pulp from garlic cloves into a small bowl.
2. Combine tomatoes and wine in a small saucepan; bring to a boil. Reduce heat to low, and simmer 20 minutes or until wine evaporates and tomatoes are soft. Process tomatoes and garlic in a food processor until smooth. Add cream cheese, and process until smooth, stopping to scrape down sides as needed.
3. Spoon mixture into a small bowl; stir in green onions and Parmesan.
Serve warm with crackers.
Chipotle Hummus
Ingredients
1 (15 ounce) can garbanzo beans, 3 tablespoons of the liquid reserved
1 tablespoon olive oil
1 – 2 chipotle peppers in adobo
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon lime juice
1/2 teaspoon kosher salt
1/2 teaspoon lime zest
Directions
Combine garbanzo beans, reserved liquid, olive oil, chipotle peppers, paprika, cumin, lime juice and kosher salt in a food processor.
Pulse until smooth.
Transfer the hummus to a bowl, sprinkle with lime zest.
Cover and refrigerate for 1 hour
Old Bay Hot Crab Dip
Ingredients
1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
2 teaspoons OLD BAY® Seasoning
1/2 teaspoon McCormick® Mustard, Ground
1 pound lump crabmeat
1/4 cup shredded Cheddar cheese
Directions
1. Preheat oven to 350°F. Mix cream cheese, mayonnaise, Old Bay Seasoning and ground mustard in medium bowl until well blended. Add crabmeat; toss gently.
2. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay Seasoning, if desired.
3. Bake 30 minutes or until hot and bubbly.
Serve with assorted crackers or sliced French bread.
Light Romesco Dip
Ingredients
2 medium ancho chiles
4 large cloves garlic
1 large roasted red bell pepper/capsicum, coarsely chopped
1 cup (115 g) blanched almonds, toasted
1 can (14.5 oz/415 g) diced tomatoes, drained
2 tablespoons red wine vinegar
1 1/4 teaspoons kosher or sea salt
1 teaspoon pimenton (Spanish smoked paprika)
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil
Instructions
1.To prepare the ancho chiles, remove the stems and seeds, then soak the chiles in hot water to cover until softened, about 45 minutes. Drain well and tear into small pieces.
2. In the workbowl of a food processor fitted with the metal blade, process the garlic until finely minced. Add the chiles, roasted pepper/capsicum, almonds, tomatoes, vinegar, salt, pimenton, sugar, and cayenne.
3. Pulse until uniformly minced, scraping down the sides of the bowl once or twice. With the machine running, slowly add the olive oil and process just until combined.
4. Taste and adjust the seasoning.
5. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.
Suggested dippers: Roasted cauliflower, poached shrimp, roasted fingerling potatoes, crostini, herbed cheddar cheese straws
Tip: This sauce keeps, tightly covered, in the refrigerator for up to 3 months. Remove from the refrigerator 45 minutes before serving. Serve at room temperature.
White Bean, Rosemary and Garlic Spread
Ingredients
2 (16 ounce) cans cannellini , rinsed and drained
2 garlic cloves , chopped (1 teaspoon)
1/4 cup extra virgin olive oil
1 lemon, juice and zest of
2 teaspoons chopped fresh rosemary leaves
1/2 cup chopped flat leaf parsley
2 -3 sun-dried tomatoes packed in oil , chopped (optional)
1/8-1/4 cup olive , sliced (optional)
1/4 cup toased nuts (optional)
rosemary sprig (to garnish)
Directions
1. Combine all the ingredients except garnish and optional ingredients in the food processor bowl fitted with the steel blade.
2. Process until smooth, about 30 seconds, then divide into two or three or leave as is.
3. Then adding tomatoes to one, olives to the other and one as is, season to taste with salt and pepper. 4.Transfer to a bowl and refrigerate until 20 minutes-overnight.
To serve, place the bean spread in a bowl and garnish it with rosemary sprigs. Set the bowl on a platter and surround it with fresh crisp bread bread chunks and veggies.
Buffalo Chicken Dip
Ingredients
1 (8-ounce) package cream cheese, softened
1/2 cup blue-cheese salad dressing
1/2 cup buffalo wing sauce
1/2 cup crumbled blue cheese
2 cups shredded, cooked chicken
Directions
1. Preheat oven to 350°.
2. In a bowl, add cream cheese. Whisk in salad dressing, wing sauce and cheese until smooth. Stir in chicken.
3. Transfer to a heatproof container, and bake in oven for 20 minutes or until mixture is heated through. Stir well.
4. Serve with crackers or cut-up vegetables.
For a party buffet table, keep this dip hot in a small crockpot or fondue pot.
Caviar Spread
Ingredients
8 ounces cream cheese, room temperature*
1/2 cup sour cream or crème Fraiche
1 tablespoon freshly-squeezed lemon juice
1 teaspoon grated onion
1 1/2 tablespoons finely-chopped fresh dill weed
1/4 teaspoon coarse salt
Coarsely-ground black pepper to taste
2 ounces red or black caviar
* Whipped cream cheese may be substituted for the cream cheese.
Directions
In a bowl, mix together cream cheese and sour cream. Fold in lemon juice, onion, dill weed, salt, and pepper. Gently fold in caviar.
Cover and refrigerate until ready to serve.
NOTE: May be held in the refrigerator for up to 1 day.
Serve with Toast Points or crackers.
Warm Bacon Horseradish Dip
Ingredients
1 package (8 oz.) cream cheese, softened
1 cup (4 oz.) shredded sharp cheddar cheese
2 tablespoons milk
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 clove garlic, peeled
1/4 teaspoon pepper
6 slices thick-cut bacon, crisp-cooked, drained and crumbled (about 3/4 cup) (divided)
1/4 cup sliced green onions
6 Keebler® Toasteds® Harvest Wheat crackers
1 teaspoon butter or margarine, melted
Keebler® Toasteds® Harvest Wheat crackers
Directions
1. In food processor bowl combine cream cheese, cheddar cheese, milk, horseradish, Worcestershire sauce, garlic and pepper. Cover and process until nearly smooth. Transfer to medium bowl. Stir in 1/2 cup of the bacon and green onions. Spread in shallow 2 1/2- to 3-cup casserole.
2. In small bowl toss together the remaining 1/4 cup bacon, the 6 crushed KEEBLER TOASTEDS Wheat crackers and butter. Sprinkle over cheese mixture. Bake at 400°F about 15 minutes or until golden brown. 3. Serve warm with additional crackers.
Mark Bittman's Rosemary Lemon
White Bean Dip
Ingredients
2 cups cooked white beans, like cannelini, drained but moist
1 to 3 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1/4 cup plus 1 tablespoon extra virgin olive oil
2 teaspoons minced fresh rosemary
Grated rind of 2 lemons
Directions
1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed.
Use immediately, or refrigerate for as long as 3 days.
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Unlike the dip in the photo below, I'm sure any of the above dips (and spreads) will be very welcome at any party.
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