I Like...Food Parties

We had the perfect Saturday this weekend: sleeping until we felt like getting up, breakfast and coffee, bought Rock Band for $57, poured through cookbooks, did some leisurely grocery shopping, cooked, and had a fantastic outdoor dinner at the home of some great friends. We cooked up a trio of dips to go with grilled French bread and roasted garlic, and Scott made some of his delicious risotto to go with the pork tenderloin, grapefruit & avocado salad, and sangria that J-Lo made. It was fun to have a variety of apps to snack on, and I thought I'd pass along the recipes:

Lemony-Tarragon Crab Dip

This is an easy but elegant, tasty, and cool summer recipe. Definitely use fresh crab if possible or else the yummy dill, pepper, and cucumber overshadow it.

- 8 oz. fresh crabmeat, well-drained

- 1/4 cup cream cheese @ room temperature

- 2 tbsp mayonnaise

- 3 tbsp chopped red onion

- 3/4 tsp dried tarragon

- 2 tsp chopped, fresh dill

- 1/4 cup chopped cucumber

- 1 tbsp plus 1 and 1/2 tsp fresh lemon juice

- 1/2 tsp lemon zest

Combine cream cheese, red onion, mayonnaise, lemon juice and zest, and chopped herbs in a bowl. Stir in the crab and cucumber. Season with kosher salt, pepper, and additional lemon juice to taste. Note: I added quite a bit of pepper and some extra dill and cucumber to make it extra delish. Chill, and serve later with bread, bagel bites, or salt and vinegar potato chips.

Recipe courtesy of one of my very favorite cookbooks.

Charbroiled Eggplant Dip

Kind of like baba ganoush, but not. A little more summery, especially with the peppery, blackened flavor you get from grilling the eggplant beforehand.

-1 tsp cumin

-2 tbsp olive oil

-1 large eggplant

-1/2 cup plain yogurt (we used Greek yogurt and it was delish)

-juice of one lemon

-2 scallions

Slice the eggplant and coat both sides with cumin and olive oil mixed together, along with salt and pepper on both sides. Grill eggplant until blackened/charred but not burned (duh). This can also be done in the oven/broiler, but the smokey flavor from grilling is yummmyyyy. Mix eggplant (works best if it has cooled down a bit), scallions, lemon juice, and yogurt together, add any extra seasoning you need, and serve on toasted pita.

Recipe from Easy Appetizers.

Artichoke and Green Onion Dip

A yummy twist on traditional artichoke dip...I added extra onions and lots of Parmesan to make it even more flavorful.

-2 cans (14 oz each) water-packed artichoke hearts, well drained, chopped

-1 and 1/2 cups mayonnaise

-1 and 1/2 cups finely grated high quality Parmesan cheese

-1/3 cup, plus 2 tbsp sliced green onions

-2 tsp minced garlic

-1 and 1/2 tsp chopped fresh thyme, or 3/4 tsp dried thyme

-1/4 tsp kosher salt, plus more to taste

-1/4 tsp freshly ground pepper, plus more to taste

Preheat oven to 400 degrees. Combine artichoke hearts, mayo, 1 cup of parm, green onions, garlic, thyme, salt, and pepper in a large bowl. Adjust the seasonings if necessary. Transfer the mixture to an 8-inch square glass baking dish or a ceramic dish similar in size. Sprinkle with the remaining 1/2 cup of cheese. Cover and bake until heated through, 10-15 minutes. Increase heat to broil and cook until top is bubbly and golden brown, 2-3 minutes more. Garnish with green onions.

This recipe also courtesy of one of my very favorite cookbooks.

Eat with yummy bread or other carb and ENJOY!