Sweeney - Best dips, apps, & sides: budget-proof snacks, spreads, and side dishes

Whether youre hosting a party, attending a potluck, or 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 array of recipes in this book runs the gamut: from incredibly simple arrangements bursting with fresh flavor using but a few ingredients to more sophisticated medleys of spices, techniques, and ingredients that lead to incomparable taste. You will discover with every page turn that these dishes take your cooking from autumn and winterwith warming comfort foods that make every scrumptious bite feel like hometo spring and summerwith savory treats and hors doeuvres made with crisp fresh vegetables and zesty spicesperfect for a picnic or backyard gathering. Whatever the season or occasion, youre sure to find new ideas to perk up your menu. This book takes dinner to the next level, whether for a large celebration or a quiet weeknight meal.

Try these recipes out on your family, friends, or merely yourself and watch how your dips, apps, and sides can be as good as the main event.

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. Yield: about 2 cups 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. Yield: 2 servings 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. Yield: 3 cups 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. Yield: 3 cups 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.

This blend of fresh vegetables and hot peppers makes one fiery salsa. This blend of fresh vegetables and hot peppers makes one fiery salsa.

For those who prefer a little less spice, swap some of the hot peppers for sweet fruit like mango or pineapple. Yield: 68 servings 1 14-ounce can fire-roasted tomatoes 1 cup fresh cherry tomatoes, sliced in half cup white onion, chopped 2 cloves garlic, chopped jalapeo, chopped and seeded cup chopped red onion 2 chipotle peppers in adobo 1 teaspoon adobo sauce Pinch of salt and freshly ground black pepper cup cilantro Juice of 1 lime Combine all of the ingredients in a food processor or high-powered blender and pulse until chunky.

This hot and cheesy dip is more than just your typical spinach dip. With added bacon and spicy jalapeos, this is fondue turned fiery. Use it as a dip for chips, soft French bread, and vegetables for a savory snack that is sure to be a crowd-pleaser. Yield: 810 servings 1 package fresh baby spinach 16 ounces Velveeta, cut into cubes 4 ounces cream cheese, softened 1 can diced tomatoes, drained 1 jalapeo 8 slices cooked bacon, broken into bits Combine all of the ingredients into a microwaveable bowl.

Microwave on high for 5 minutes or until cheese blend is completely melted. Stop halfway through to stir. Life is too short for self-hatred and celery sticks. Marilyn Wann

These delicious pastries are hard to put down. The best part of this recipe is that you can feel free to be creative with the variety of sausages you choose for each batch. Next page