Favorite dips and spreads
Looking for your recipes of favorite dips and spreads. I love Ina Garten's pan-fried onion dip and her roasted eggplant spread (both on the food network site). Thanks!
A co-worker brought this to a holiday buffet and then again to a summer barbeque by popular demand...it's very very delicious from Pampered Chef and I'll paraphrase the recipe. It's called a tapenade but this was so delectable on pita chips:
Artichoke & Sun Dried Tomato Tapenade
1 jar (6 ounces) marinated artichoke hearts
6 sundried tomatoes packed in oil (you could easily use the dry kind)
1 clove garlic, crushed
1 Tablespoon toasted pine nuts
2 Tablespoons chopped fresh parsley
Dash of salt
*Makes 12 servings*
Drain artichoke hearts and sun-dried tomatoes. PLace artichokes, tomatoes, garlic, pine nuts and parsley on chopping board and finely chop with sharp knife. You could easily chop it all in a food processer also. Serve with pita chips or flatbread.
I've lately become addicted to the black olive and goat cheese dip from Whole Foods, I imagine it wouldn't be too difficult to replicate; Food Network Canada has a recipe for an olive feta dip that's probably pretty similar. It's delicious on crusty bread or pita chips.
Okay, since no one has added it in...not nearly as "refined" as Ina's dip but everyone LOVES it...the Chicken Wing Dip-you can find it easily on here or I can get you the link!
I also made a peanut dip that I got from the hounds for a party that was delicious and easy but doesn't look too appealing!
This recipe is from a friend married to a retired Colonel, and so has years of entertaining informing her repertoire. This spread is amazing, because it is so savory and mysterious. Nobody suspects smoked oysters, but everyone is quite addicted.
The recipe below can be halved. Try it -- even if you think you don't care for smoked anything!
Smoked Oyster Cream Cheese Roll
16 ounces cream cheese
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
1/2 small onion, grated
3 tablespoons mayonnaise
1/8 teaspoon salt (or to taste)
2 cans smoked oysters, well drained and finely chopped
1/4 cup fresh parsley, chopped
Cream together cream cheese, Worcestershire sauce, garlic powder, onion, mayonnaise. Blend in oysters. Taste for salt. Shape into a log on wax paper, tightly wrapped, and chill for an hour. Then roll in chopped parsley, rewrap in plastic and chill for a few hours (or can serve immediately.)
Festive Variation: Don't add oysters into the cheese blend. Instead, spread cheese mixture on wax paper until it is about 12 x 8 inches and less than 1/2 inch thick. Chill in refrigerator about one hour. Then sprinkle finely chopped smoked oysters over this, and roll up like a roulade. Coat with parsley, following directions above.
Serve with crackers.