Home cooks are naturally thrifty which means we’ll always create a new recipe to use up extra ingredients. Take this white bean horseradish dip for example . It was created because I cooked too many beans for my tomato white bean salad. Every time I opened the fridge, the leftover beans were staring at me, unused and unloved. So, the quickest solution was to throw them in the food processor along with horseradish, lemon and olive oil to make a creamy dip. My veggie haul from the farmers market added the finishing touch it was devoured (by my kids, no less) as soon as I finished taking the photo.
Category Archive Hors D’oeuvres
New Jersey is so much more than diners, Bruce Springsteen and The Sopranos. The real secret is the beaches – all 130 miles – stretching the entire length of the state. You could walk (or run) for miles on sugar white sandy beaches with waves big enough for surfing all year long (just ask my brothers). So, what’s better than an après beach day of cocktails and Jersey shore crabmeat canapés? A simple mixture of local crabmeat with horseradish and grainy mustard is elegant on garlic butter toast or as a casual dip with crackers. New Jersey at its finest.
It seems this time of year, there’s always a reason to feed a crowd. Glazed apricot mustard salami packs a sweet and savory punch and with just three ingredients, minimal prep and do-ahead, it’s hardly even a recipe. But, the result is a crowd pleaser whatever the occasion: Easter, Passover or even a team dinner. Coming up with an appetizer for a crowd is one more thing you can cross off your to-do list.
Unbelievable cheese crisps is not an original. Not really. It’s one of those recipes that’s been alive and well for generations. It may have been someone’s grandmothers or even great grandmothers that got lost or forgotten over the years. Or maybe you have a similar version that you cherish. It’s an oldie but a goodie because of the toasty Cheddar flavor, just like the edges of a grilled cheese. They’re quite addicting too, so while you’re at it, make a double batch for gift giving, cocktails or a festive after school snack.
It’s such a cool name – summer squash baba ganoush. But, what is it really? It’s a dip made with eggplant that has an exotic name. Exotic because it’s rooted in Mediterranean and Middle Eastern cuisine and each region has its own version of roasted eggplant with various spices. By swapping eggplant with summer squash, the dip becomes lighter and milder opening the door to different flavor options all while preserving the essence of this ancient dish.
If you aren’t familiar with roasted corn elote dip, it’s street food from Mexico and just as popular as the dirty water dogs sold on the streets of NYC. It’s basically corn on the cob, that’s placed on a stick and grilled or roasted. Then, the charred corn is slathered with lime, mayo and grated cheese. Secrets of a Home Cook likes roasted corn elote dip so everyone can enjoy it. It’s super easy to make with the flexibility of fresh or frozen corn. Believe me, this recipe works just as well with a bag of corn from the freezer with this bonus: you can make it all year long (not just corn season).
Back in the old days, edamame hummus was more of an exotic dip favored by hippies and vegetarians, but today it’s a household name and sold just about everywhere. It’s effortless to toss a container of the stuff into your grocery cart, but it’s just as easy to buy the ingredients and whip up your own batch. Making homemade edamame hummus requires NO COOKING and it’s not a secret that cooking from scratch is way better than store bought.
With initials like BLT in a cup, you know you can’t go wrong with this crowd-pleasing hors d’oeuvre that everyone except maybe a vegetarian will love. Bacon, lettuce and tomato, that iconic combo is perfect for company in an elegant Siljan crispy shell or as a dip if the team’s over for dinner. If you are going to dip route, serve with anything sturdy such as flatbread, tortilla chips or crackers.