A few posts ago, I mentioned that I prepared a lot of “chip and dip” type food. The following are a few recipes I have posted before, but are worth mentioning again, with up-to-date photographs. First is an herb dip for vegetables. It is a great alternative to onion or ranch dip. It is also very easy, and can be made with “light” ingredients to keep it low-fat. The second it a tapenade that I have made a few times. For the recent party, I was not sure if it would be too fancy or exotic, given the diners. However, it was extremely popular.
Crudites with Herb Dip
(makes about 2 cups)
Ingredients
8 ounces cream cheese, at room temperature (or light cream cheese)
1/2 cup sour cream (or light sour cream)
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Directions
Place all ingredients in the bowl of an electric mixer fitter with the paddle attachment and blend. Serve at room temperature with an assortment of vegetables.
Olive Tapenade
(makes about 2 cups)
Ingredients
1/3 cup balsamic vinegar
1/4 cup olive oil
1 1/2 cups olives, chopped
1 red pepper, roasted
1 teaspoon capers
2 cloves garlic, minced
zest of 1 lemon
1/2 teaspoon red pepper flakes
salt
thyme
Directions
In small sauce pan, bring vinegar to boil, reduce by half. Transfer to small mixing bowl and whisk in olive oil.
In large bowl, combine olives, pepper, capers, garlic, zest, and flakes. Pour in vinaigrette, and toss to coat. Cover and let stand at room temp for one hour to allow flavors to meld.
Garnish with sprigs of thyme.
Filed under: appetizer, condiments/sauces, gluten free, hors d'oeuvres, party-planning, recipe, vegetarian
Gonna steal these and other recipes for the pool opening party!
If only that pool wasn’t so far away, I’d join you! Hope all is well with you guys.
Karen
Come on out! We got a guest room. T-2 weeks till it’s done! We are well… just busy!
Howdy Soxfan- Can you tell me what kind of olives you use for this? Tapenade is my favorite thing..
Thanks much!
Annie – I’ve made it a couple of ways. Sometimes I just buy a random assortment of olives from the “olive bar” in the deli section of the market. This time, I bought a large jar of green Sicilian style olives (pitted, but unstuffed), which I minced. Then added a small can (yes, can) of minced black olives. The store did not have pitted Kalmata olives, which I would have rather used. Pitting olives is a pain! Any olives work, I just like a combination of green and black.
Karen (SoxFan)