Headed to a party and need to bring a dish to pass? Below are three easy and fun recipes.
-1/2 cup Balsamic Vinegar
-1 pack of grape or cherry tomatoes
-1 package of mozzarella balls (mini or regular)
– Basil leaves
-Salt and pepper
-Skewers or toothpicks
Depending on the portion you wish to make, cut the tomatoes and mozzarella balls accordingly. Next put together the tomatoes, mozzarella and basil on a skewer or toothpick. Drizzle the balsamic vinegar over top or add it as a dipping sauce on the side. Add salt and pepper according to taste. You can substitute olive oil or pesto in place of the balsamic vinegar. This is a great recipe that can be made ahead and left in the fridge for the next day.
Dill Pickle Hummus
-1 can of chickpeas (drained)
-2 tablespoons tahini
-2 cloves of garlic
-1 teaspoon of lemon juice
-1 pinch of salt
-1/4 cup of dill pickle juice OR 1 teaspoon of dill weed
-1/4 oil olive (optional)
-3 dill pickles or (optional garnish)
In a food processor blend the ingredients above until . Cut up a few dill pickles on the side for a garnish or sprinkle the top with dill weed. You may also add a drizzle of olive oil. Serve with crackers, pita bread or vegetables. For a kick add a pinch of red pepper flakes.
7 Layer Dip
-1 can refried beans
-1/2 cup of salsa
-2.25 oz or less sliced black olives
-1 packet of taco seasoning
-1 cup sour cream
-1 bag of Mexican-blend cheese
-1/4 cup of green onions
Exchange or add these additional toppings: jalapenos, cilantro, tomatoes, and corn
Get your layers ready for layering! Spread the refried beans easier by microwaving them for 40 seconds. Mash up the avocado. Drain the olives. Add the taco seasoning to the sour cream. Cut up the green onions. Layer in a dish with 1 to 2-inch sides: refried beans, avocado, sour cream with taco seasoning, salsa or tomatoes, black olives, cheese and top with green onions and any other additional toppings. Serve with tortilla chips.