With New Year’s Eve on the horizon, I’ll bet you’re thinking about appetizers to add to your menu. You can’t go wrong with a new hot dip or two.
With New Year’s Eve on the horizon, I’ll bet you’re thinking about appetizers to add to your menu.
You can’t go wrong with a new hot dip or two.
Hot dips are easy appetizers to make, and most often can be prepared ahead of time. Serve them with an assortment of bread, crackers or veggies.
We found two standout recipes in “Appetizers” by Better Homes and Gardens, on newsstands until Jan. 8, and the December/January issue of Taste of Home magazine. Both of these are great sources for New Year’s Eve noshings.
SESAME CHICKEN DIP
2 tablespoons soy sauce
4 teaspoons sesame oil
2 garlic cloves, minced
4 cups shredded cooked chicken breast
3 packages (8-ounce) reduced fat cream cheese
8 green onions, thinly sliced
1/2 cup chopped salted peanuts
2 cups chopped fresh baby spinach
1 (10-oz.) jar sweet-and-sour sauce
Sesame rice crackers
In a large resealable plastic bag, combine soy sauce, sesame oil and garlic, add chicken. Seal bag and turn to coat; refrigerate at least 1 hour. Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach; drizzle with sweet-and-sour sauce. Cover and refrigerate at least 2 hours. Serve with crackers. Serves 8-10.
Taste of Home magazine, December/January issue.
ASIAGO CHEESE DIP
1 cup chicken broth or water
4 ounces dried tomatoes (not oil packed)
2 (16-ounce) cartons dairy sour cream
1 1/2 cups finely shredded Asiago cheese (six ounces)
1 1/4 cups mayonnaise
1/2 of an 8-ounce package cream cheese, cut up
1 cup sliced fresh mushrooms, or 1 ounce rehydrated dried mushrooms, such as porcini, shiitake, and/or oyster
1 cup thinly sliced green onions
Thinly sliced green onions
Baguette-style French bread slices, topped with finely shredded Asiago cheese and toasted
In a small saucepan, bring broth to boiling. Remove from heat. Add dried tomatoes, cover and let stand for 5 minutes. Drain, discarding liquid. Chop tomatoes (you should have about 1 1/4 cups). Meanwhile, in a 3 1/2-or 4-quart slow cooker, combine sour cream, 1 1/2 cups Asiago, mayonnaise, cream cheese, mushrooms and the 1 cup of onions. Stir in tomatoes. Cover and cook on low heat setting for 3 to 4 hours or on high heat for 1 1/2 to 2 hours. Stir well before serving. If desired, keep warm in slow cooker on low for up to 2 hours. Sprinkle dip with additional green onions and serve with bread slices. Makes 7 cups.
Better Homes and Gardens Appetizer magazine, on newsstands until Jan. 8.
Contact Jennifer Mastroianni at Jennifer.email@example.com.