You told your friends and family that you would host a New Year's Eve party this year. Now what?
What do you serve to eat? You don't want to just dump some chips into a bowl for dipping into store-bought packaged dips, do you? You want to make a real splash and have them coming back for more, don't you?
Here are a few appetizer recipes that can give your party some zip. I pulled the first one from the stack of recipes in my own kitchen. I got it from a colleague a few years ago, who got it from her mom. So you know it's good.
Cook-extraordinaire Linda Lee of Barrington provided the others for a column she wrote last year for Patch. Each is uh-umh good! You will not go wrong, believe me!
Black Bean Ole Dip
One brick of softened cream cheese.
One can of drained green chilies.
One can of black beans.
Salsa (as much as you want).
Chicken broth (about 1/4 cup)
Shredded Monterey Jack cheese.
Hot peppers or olives (or a favorite garnish).
Take the softened cream cheese and spread it evenly over the bottom of an oven-safe dish. Sprinkle a layer of green chilies over the cheese. Heat up the black beans, salsa and chicken broth. Mix them together in a pot. Let the mixture get thick and bubbly. After that simmers for a while, let it cool to room temperature. Then add it to the dish. Dump the bag of shredded cheese on top. Then sprinkle on the hot peppers or olives. Pop it in the oven until the cheese melts. It's ready to serve with you favorites chips.
Hot Spinach and Artichoke Dip
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in the microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot with pita or bagel chips.
French baguette loaf
Extra virgin olive oil
Slice the baguette into ½" thick slices and toast in 400 degree F oven for 4 or 5 minutes, turning once, until golden brown.
Cut each garlic clove in half; rub cut sides over tops and sides of toast slices. Brush olive oil on top of toast slices. Add topping and serve.
Shrimp & Olive Tapenade Topping
1 cup chopped shrimp
½ cup chopped black olives
1 tablespoon pesto
¼ cup green onion
Red chili flakes , to taste
Salt & pepper to taste
Combine all ingredients. Season with salt & pepper to taste.
Caramelized Onion & Salmon Topping
1 medium red onion, sliced
1 medium yellow onion, sliced
1 tablespoon olive oil
1 teaspoon brown sugar
½ cup smoked salmon
Salt & pepper to taste
Sauté onions & olive oil, for 20 minutes, until brown, add brown sugar & smoke salmon. Season with salt & pepper to taste.