Sweeney - Best dips & apps ever: fun and easy spreads, snacks and savory bites

: natalisla/iStockphoto.com Copyright 2015 by Hollan Publishing, Inc. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without permission in writing from the publisher, except by a reviewer, who may quote brief passages. The Countryman Press
www.countrymanpress.com A division of W. W. W. W.

Norton Special Sales at or 800-233-4830. The Library of Congress has cataloged the printed edition as follows: Sweeney, Monica.
Best dips & apps ever : fun and easy spreads, snacks, and savory bites / Monica Sweeney.
pages cm
Includes index.
ISBN 978-1-58157-323-7 (pbk.)
1. Dips (Appetizers) 2. Appetizers. I. II. II.

Title: Best dips and apps ever. TX740.S94 2015
641.812dc23 2015018293 ISBN 978-1-58157-579-8 (e-book) 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.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.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.Next page