Recorded Books Inc. - Good Eatings Party Snacks And Appetizers: Simple To Make And Easy To Share Hors Doeuvres, Desserts And Cocktails

Spread on crostini, endive spears or celery sticks. Prep: 10 minutes Makes: about 1 1/2 cups 11 ounces soft goat cheese 1/4 to 1/2 cup whipping cream 1/2 teaspoon salt Freshly ground pepper 2 green onions, finely chopped 2 to 3 tablespoons finely chopped fresh herbs, such as chives, parsley, tarragon Mash cheese in a bowl with a fork or hand mixer while adding the cream, 1 tablespoon at a time, until mixture is light and spreadable. Stir in salt, pepper, onions and herbs. Serve at room temperature. (Keeps in the refrigerator for up to three days.) Nutrition information Per serving: 44 calories, 75% of calories from fat, 4 g fat, 2 g saturated fat, 9 mg cholesterol, 0 g carbohydrates, 2 g protein, 97 mg sodium, 0 g fiber Assorted dips for a crowd Roasted Red Pepper Dip This dip from the Tribunes Joe Gray is easily adaptable with more garlic or chopped herbs, if you like. Try it with toasted Italian bread slices or your favorite chip.

Preparation time: 15 minutes Cooking time: 30 minutes Yield: 3/4 cup 3 large red bell peppers 2 cloves garlic, unpeeled 1/2 to 1 cup ricotta cheese, drained 1/2 to 1 teaspoon salt 1. Heat broiler or grill. Roast the peppers and garlic cloves on a foil-covered broiler rack, turning as needed, until skins blacken on all sides, about 30 minutes. Place peppers in a small brown paper bag (or place in a bowl; cover with plastic wrap) until cool. Remove skin and seeds. Place peppers in bowl of a food processor; squeeze roasted garlic out of skins into the bowl.

Pulse until nearly pureed. 2. Add 1/2 cup of the ricotta cheese and salt to taste; pulse until well blended, adding more cheese, if needed for dipping consistency. Nutrition information Per tablespoon: 31 calories, 38% of calories from fat, 1 g fat, 1 g saturated fat, 5 mg cholesterol, 3 g carbohydrates, 2 g protein, 107 mg sodium, 1 g fiber Olive and Sun-Dried Tomato Spread This intense spread requires a minimum of perishable ingredients and preparation time, yet it encourages repeat samplings wherever it appears. Maybe its the salt, maybe its the garlicky kick, or maybe party-goers appreciate its ability to stay put on a cracker or bread round: Its unlikely to dribble onto your outfit regardless of how violently you gesture to the host that your glass needs refilling. It can be made the day ahead, but be sure to reserve a few parsley sprigs to dress up this dark reddish-brown concoction.

Andy Badeker Preparation time: 15 minutes Yield: 3 cups, about 12 servings Combine tomatoes, olives, parsley, garlic and pine nuts in bowl of food processor. Pulse to blend. Add enough reserved oil to achieve spreadable consistency. Season with pepper. Serve with crackers or bread rounds. Nutrition information Per serving: 70 calories, 71% calories from fat, 6 g fat, 0.8 g saturated fat, 0 mg cholesterol, 155 mg sodium, 2 g protein, 3.6 g carbohydrate, 0.9 g fiber Bean and Ham Dip with Garlic and Rosemary Carol Mighton Haddix uses this as a dip for thick chips or as a spread over slices of toasted baguette.

Preparation time: 15 minutes Yield: 1 1/2 cups 4 cloves garlic 2 sprigs, rosemary, leaves removed, 1/2 chopped 1/2 red onion, coarsely chopped 1/2 cup coarsely chopped, smoked ham 1/4 teaspoon red pepper flakes, optional 2 cans (15 ounces each) cannellini or navy beans, drained, rinsed 1/2 teaspoon coarse salt Freshly ground pepper 1/4 cup extra-virgin olive oil Place garlic, rosemary, onion, ham and red pepper flakes in a food processor; pulse to finely chop. Add beans, salt and pepper to taste. Slowly add olive oil with motor running until beans are pureed and a spreadable consistency, about 1 minute. Adjust seasoning. Nutrition information Per tablespoon: 55 calories, 44% of calories from fat, 3 g fat, 0 g saturated fat, 3 mg cholesterol, 5 g carbohydrates, 2 g protein, 116 mg sodium, 1 g fiber Creamy Basil-Onion Dip This dip from Renee Enna was inspired in equal parts by recipes from two cookbook authors: Sally Sampson and her caramelized onion dip and Betty Rosbottom and her basil mayonnaise. Preparation time: 15 minutes Cooking time: 35 minutes Chilling time: 30 minutes Yield: About 1 cup 2 tablespoons olive oil 1 large sweet onion, thinly sliced 1 clove garlic, minced 1 tablespoon balsamic vinegar 2/3 cup light mayonnaise 1/3 cup low-fat yogurt, preferably Greek 1/4 cup finely chopped basil Freshly ground pepper Heat the oil in a large skillet over medium heat; add the onion.

Cook, stirring often, until caramelized, about 30 minutes. Add the garlic and vinegar; cook, stirring, until garlic softens, about 5 minutes. Pour the onion-garlic mixture into a small bowl; stir in the mayonnaise, yogurt, basil and pepper to taste. Refrigerate 30 minutes. Nutrition information Per tablespoon: 56 calories, 79% of calories from fat, 5 g fat, 0 g saturated fat, 4 mg cholesterol, 3 g carbohydrates, 0 g protein, 87 mg sodium, 0 g fiber BLT Dip This dip from Donna Pierce, inspired by the sandwich, always earns great reviews. Serve with pita crisps, kettle chips or toast points made from very thin slices of bread brushed with olive oil.

Preparation time: 15 minutes Cooking time: 6 minutes Yield: 3 cups 4 slices bacon 3 green onions, thinly sliced 1/4 cup each: mayonnaise, low-fat Greek yogurt 1/4 cup arugula, chopped 1/4 teaspoon salt Freshly ground pepper 1 pint grape tomatoes, quartered 1. Place the bacon in a medium skillet over medium heat; cook, turning, until crisp, about 6 minutes. Transfer to a plate lined with a paper towel. 2. Combine the onions, mayonnaise, yogurt, arugula, salt and pepper to taste in a food processor; pulse until chunky, about 5 times. 3. 3.

Crumble the bacon into the bowl; stir into the mayonnaise mixture. Stir in the tomatoes. Nutrition information Per tablespoon: 13 calories, 78% of calories from fat, 1 g fat, 0 g saturated fat, 1 mg cholesterol, 0 g carbohydrates, 0 g protein, 32 mg sodium, 0 g fiber BLT Dip Smoked Salmon Mousse I prefer not to treat the loaf as a spread, so before the guests arrive, I unmold it and cut the loaf into pieces to fit atop crisp crackers or toasted bread cut into triangles or squares. I serve them, garnished with chopped dill, on a tray or plate. William Rice Preparation time: 35 minutes Chilling time: 8 hours Yield: 96 canapes 1 pound smoked salmon, whole or pre-sliced, cut into large pieces 1/3 cup bloody Mary mix 2 tablespoons fresh lemon juice 1 tablespoon vodka 1/4 teaspoon salt or more, depending on saltiness of the salmon 1/8 teaspoon or more to taste each: ground black pepper, ground red pepper 2 envelopes (1/4 ounce each) unflavored powdered gelatin 1/3 cup cold water 2 cups chilled whipping cream Chopped dill or dill sprigs 1. Place salmon in a food processor fitted with the metal blade; pulse until finely chopped.