Category: Appetizer

Appetizer · Holiday · Recipes

Pumpkin Dip

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I plan to set this out for friends and family as we get ready to trick or treat tonight, but this is a nice treat to bring to a party or in to work to share:) You will need to chill this three hours before serving, as a warning.

Serve with: Ginger snaps, apples

You will need:

  • 8 oz cream cheese, softened
  • 1-2 cups of confectioner’s sugar
  • 1 15 oz can of pumpkin
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger

Step one: blend sugar, cream cheese and vanilla together

Step two: add in pumpkin and spices. Blend until smooth.

Step three: chill for three hours before serving

Roasted Red Pepper & Feta Dip
Appetizer · Mediterranean · Recipes

Roasted Red Pepper & Feta Dip

vanva1 Comment

I found this recipe in a Mediterranean cookbook, and decided to use it for our annual Oscar viewing It was ideal because I was looking for a good dip to use that was vegetarian, but delicious. It is very versatile, and very easy to make. I would definitely use it as a spread for sandwiches, as well.

You will need:

  • 2 red peppers
  • 1 onion cut into wedges
  • 4 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • 1 cup feta cheese
  • 2 tbsp lemon juice
  • 2 tbsp fresh oregano
  • 1/4 tsp kosher salt
  • 1/8-1/4 tsp crushed red pepper
  • Serve with pita chips, bread, or vegetables.

Too Busy? 

Instead of roasting the red peppers yourself, use one cup of purchased roasted red sweet peppers, drained

Steps:

  1. Preheat oven to 425 degrees. Line a baking sheet with foil. Cut the peppers in half and deseed and de-stem. Place the pepper halves cut side down on the sheet. Arrange the onions and garlic on the baking sheet with the pepper halves. Brush vegetables and garlic with some of the olive oil.
  2. Roast the vegetables for 30 to 35 minutes until the pepper skins are blistered and the onion is tender. Remove them from the oven and wrap the vegetables up in foil. Let them stand for 15 minutes. Peel and discard the skins from the peppers.
  3. Add the peppers and onions to a food processor or blender.  Squeeze the garlic from peels into the blender, as well. Add the remaining olive oil, and all of the remaining ingredients. Blend/pulse until nearly smooth.
Appetizer · Mediterranean · Recipes

Basalmic Goat Cheese crostini

vanva2 Comments

Here was an experiment that began with a delicious baguette and some left over goat cheese. This turned out nicely and we paired it with some Chianti. You can choose to toast the whole bagueet or slice it and toast it as crostini

You will need:

  • Fresh baguette
  • 8 oz goat cheese
  • Handful of spinach
  • 1/2 cup cherry tomatoes
  • 1/2 small red onion, sliced thinly
  • 2 tbs olive oil
  • Basalmic glaze (you can make it or buy it)* recipe below

Step one:

Cut baguette in half and place on a baking pan. Preheat oven to 350. Brush with a little olive oil.

Step two:

Heat olive oil on medium high heat. Add red onions and cook down onions for at least 5 minutes. Add tomatoes and a little bit of salt. Cook until onions are caramelized (around 15 minutes total).

Step three: 

Add onions and tomatoes to the baguette (or crostini). Add goat cheese and fresh cracked pepper. Place in oven and cook for 8 -10 minutes.

Step four:

While bread is cooking in the oven, slice spinach and gently sauté over medium heat using the same pan you used for the onions. Cook until tender and set aside.

Step five:
Sprinkle spinach on top of the bread and drizzle with basalmic glaze. Enjoy!

To make a homeade balsamic glaze:

Bring 2 cups balsamic vinegar and 1/2 cup brown sugar to a boil and reduce heat for twenty minutes.