Sweeney - Best Dips and Apps Ever: Fun and Easy Spreads, Snacks, and Savory Bites

TO SARAH SWEENEY,
FOR WORDS OF WISDOM AND TACOS. Whether you are hosting a party, attending a potluck, or are just trying to put food on the table, it can be easy to fall into a tired routine of cooking the same thing time and again. Sometimes a home cook needs a little more inspiration than riffling through the recipe box. The selection of recipes in this book offers a little bit of everything. You will discover with every page turn that these dishes will take your cooking from winter and autumn, with warming comfort foods that make every scrumptious bite feel like home, to spring and summer, with savory treats and hors doeuvres made with crisp fresh vegetables and zesty spices, perfect for a picnic or backyard gathering. Whatever the season, youre sure to find new ideas to perk up your menu.

Fit for the seasoned home cook and the hesitant newbie, some of these recipes require a little extra time and affection, while others are incredibly quick and easy to throw together in a time crunch. No matter what skill level you are starting from, your new dishes will impress family and friends, making your home the best restaurant in town!

There are few comforts greater than hummus with pita chips and veggies. Just a quick spin in the food processor and this snack can be yours! A healthy dip with endless potential, try tossing a handful of roasted red peppers or a seeded jalapeo in with the base ingredients to amplify the flavor power of this crudit staple. 2 cups canned chickpeas, drained 3 garlic cloves, peeled and minced cup tahini sesame paste Juice of 2 lemons 1 tablespoons salt 2 tablespoons water Pinch of paprika 1 teaspoon extra-virgin olive oil Combine all ingredients except the paprika and olive oil into a food processor. Mix until pureed, stopping once or twice to scrape the sides and reincorporate with the mixture. Sprinkle with paprika and a dash of olive oil upon serving.

At a dinner party one should eat wisely but not too well, and talk well but not too wisely. W. Somerset Maugham

Avocados may be the closest thing to produce perfection. This recipe puts its focus on the delicious, fresh, and flavor-packed ingredients like tangy lime, fiery jalapeos, and zesty cilantro that make guacamole taste so great. It will be sure to please as a stand-alone dip with corn chips, but this guacamole can play a leading role in other recipes, from omelets to hearty sandwiches. Juice of 1 lime 3 avocados, peeled and halved teaspoon salt teaspoon ground cumin teaspoon cayenne pepper medium onion, diced jalapeo pepper, seeded and minced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced Set aside 1 tablespoon of lime juice and add the rest to a bowl with the avocados.

Coat evenly, and then add the salt, cumin, and cayenne pepper. Mash with a fork or potato masher until blended. Fold in the remaining ingredients, including the lime juice, until mixed evenly. Serve at room temperature.

This hot and tasty dip is packed with delicious garlic flavor and just the right amount of artichokes to add taste and texture.1 head garlic 2 tablespoons extra-virgin olive oil 1 12-ounce jar artichoke hearts, drained 4 ounces cream cheese cup sour cream or yogurt cup mayonnaise cup green onion, chopped teaspoon freshly ground black pepper 1 cups shredded cheese Preheat the oven to 425F.1 head garlic 2 tablespoons extra-virgin olive oil 1 12-ounce jar artichoke hearts, drained 4 ounces cream cheese cup sour cream or yogurt cup mayonnaise cup green onion, chopped teaspoon freshly ground black pepper 1 cups shredded cheese Preheat the oven to 425F.

Slice off the top of a head of garlic, exposing the cloves inside. Place in foil and drizzle the olive oil over the garlic. Close the top of the foil over the head of garlic and place on a baking sheet. Cook for 30 minutes. Remove from the oven and let cool. Peel the outside skin of the garlic and remove the cloves.

Reduce the oven temperature to 350F. In a bowl, crush the garlic cloves into a paste. Chop the artichoke hearts into small chunks. In a large bowl, mix all ingredients together, reserving cup of shredded cheese. Scoop the mixture into a baking dish and sprinkle the top with the remaining cheese.

Cauliflower is always the last to go on the crudit platter, so use it for this dip instead! This cauliflower puree shares many great qualities with hummus, but this recipe takes a turn and adds the deep flavor of curry. 1 head cauliflower cup water 2 tablespoons unsalted butter, softened 2 teaspoons curry powder 2 cloves garlic, minced 1 teaspoon lemon juice Pinch of salt and freshly ground pepper Break cauliflower into small florets, halving them lengthwise. 1 head cauliflower cup water 2 tablespoons unsalted butter, softened 2 teaspoons curry powder 2 cloves garlic, minced 1 teaspoon lemon juice Pinch of salt and freshly ground pepper Break cauliflower into small florets, halving them lengthwise.

Slice the larger stems and core into chunks. In a medium saucepan, bring the water to a boil over medium heat. Cook the cauliflower pieces, covered, for about 5 minutes or until tender. Strain the cauliflower, reserving the water. Add cauliflower, cup cooking water, butter, curry powder, garlic, lemon juice, salt, and pepper into a food processor and pulse until smoothly blended. Transfer to a serving bowl and lightly sprinkle with curry.

Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. Mark Twain

Not quite a fondue, this savory cheese dip is equally rich in flavor and best when piping hot. The rosemary and garlic enhance the great blend of Parmesan and Fontina, and taste incredible on a toasted baguette or with fresh vegetables