What was the first thing we wanted to do after we, and our friends, were all vaccinated? Have a party!
The idea of having people in the house, hugging friends, and sharing food was a little overwhelming, but extremely exciting. We decided to dip a toe back into entertaining with a simple Dip & Sip party.
Everyone brought a dip and a batch cocktail to share. I had a variety of crackers, breads, pretzels, chips, and cookies for dippers. And plenty of small glasses to sample all the yummy drinks. It was a fun, casual way to gather, and to celebrate being healthy and together again. Cheers to making it through!
■2 cups shredded sharp cheddar cheese
■8 oz sour cream
■8 oz mayonnaise
■1 bunch green onions, white and greens, chopped
■2 cans of Mexican corn, drained
■Salt, red, and black peppers to taste
■Optional: amp up the veggies by adding finely chopped red or green pepper
Mix together cheese, sour cream, and mayonnaise until well blended. Fold in onions and corn. Add seasonings to taste.
Large corn chips for serving
If all you are serving is dips, you need some to be hearty ones.
■1 lb bulk hot Italian sausage (I used a plant-based and it worked great)
■1 medium onion, finely chopped
■4 cloves garlic, minced
■½ cup dry white wine or broth
■½ teaspoon dried oregano
■¼ teaspoon salt
■¼ teaspoon dried thyme
■8 oz package cream cheese, softened
■6 oz package fresh baby spinach
■15 oz can cannellini beans
■1 cup seeded chopped tomatoes
■1 cup shredded mozzarella cheese
■½ cup shredded parmesan cheese
■Toasted baguette slices for serving
Preheat oven to 375 degrees. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt, and thyme. Bring to a boil; cook until liquid is almost evaporated. Add cream cheese; stir until melted. Stir in spinach, beans, and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-inch square baking dish.
Sprinkle with mozzarella and parmesan. Bake until bubbly, 20-25 minutes.
This is a quite simple dish, so use the best quality ingredients you can find. Wild caught salmon, fresh herbs, and fresh lemon juice. This is better if made the day before and refrigerated, allowing the flavors to meld.
■8 oz cream cheese, softened
■4 oz smoked salmon
■2 tablespoons mayonnaise
■2 teaspoons capers, rinsed and drained
■1 teaspoon lemon juice
■1 tablespoon red onion, finely diced
■1 tablespoon fresh dill, finely chopped
■½ teaspoon horseradish, or Dijon mustard for a milder taste
■½ teaspoon salt
■1 teaspoon ground black pepper
Place 2 ounces of the salmon, and all remaining ingredients in a food processor and blend until completely combined. Chop the remaining 2 ounces of salmon and add it to the dip. Gently fold it into the mixture until blended.
■8 oz cream cheese, softened
■½ cup butter, softened
■¼ cup brown sugar, packed
■½ cup peanut butter
■1½ teaspoon vanilla extract
■1½ cup peanut butter cups, chopped, divided use
■Apple slices, and graham crackers or vanilla wafers for dipping
Cream together butter and cream cheese with an electric mixer until smooth and combined. Beat in brown sugar, peanut butter, and vanilla extract. Fold in 1 cup chopped peanut butter cups. Place in serving dish. Sprinkle with the additional ½-cup peanut butter cups. Can be made ahead and refrigerated but remove from the fridge 30 minutes before serving to allow it to soften.
Our friend Waddy is a daring mixologist. It’s always a treat to try his new potions, and this one was perfect for a warm evening.
Rhubarb syrup
■2 cups chopped rhubarb cut into 1-inch pieces (hold two or three longer pieces for stirrers for a classy look)
■2½ cups water
■1 cup of sugar
Combine all ingredients and bring to a boil stirring occasionally – let simmer for 15 minutes. Strain into a bowl and then transfer to a container. Refrigerate when cool. Will keep for two weeks. Use the fruit in yogurt or with ice cream or granola or a smoothie.
Cocktail
■2 oz gin
■2 oz rhubarb syrup
■3 oz soda water (can use tonic water if you want to make it sweeter)
1 tablespoon lime juice
Fill a 12-ounce glass with ice. Pour all ingredients in and use a stalk of rhubarb to stir and serve. Some like a little more syrup for sweeter or more lime for more tang.