Super Starts Here.

On the 3rd Day of Christmas, I hosted a holiday party

on December 14, 2011

We try to fit so many things into our schedule between Thanksgiving  and Christmas, that we often don’t take a moment to enjoy the season.  This weekend, we’re hosting an afternoon holiday party for adults and kids, and I’m determined to enjoy it!  I’ve found a few appetizers that are quick and easy to make, yet incredibly delicious!  Just add some cookies, brownies or cupcakes, and a few cocktails, and voila, you’re all set for a party!

1. Spinach-Avocado Dip

2-3 tblspn olive oil

1/2 cup finely chopped shallots or onion

1 tblspn minced garlic (about 3 cloves)

10 ounces spinach (fresh or frozen)

2 ripe avocados

1 cup Greek yogurt (nonfat or 1%)

1 tblspn lemon juice

Vegetables, crackers and breads for dipping.

Heat oil in pan, add shallots/onions, cook for 5 minutes.  Add spinach and salt, cook uncovered until wilted, then covered for 4 minutes, and uncover for the final 7. Refrigerate for 30 minutes.  Puree avocados, yogurt, lemon juice and salt.  Mix in chopped spinach mix, serve immediately or refrigerate.

source: martha stewart living

2. Hummus-artichoke dip

8 ounces of Tribe Classic Hummus

8 ounces of cream cheese, softened

1 14-ounce can of artichoke hearts, or 2 6-ounce jars marinated artichoke hearts, drained & coarsely chopped

1-2 scallions, finely chopped

1½ cups shredded parmesan cheese

1 teaspoon minced garlic

1 Tablespoon Worcestershire sauce

salt and pepper to taste

Preheat the oven to 350 degrees. In a medium sized bowl, stir the hummus and cream cheese together until well combined. Stir in the artichoke hearts, scallions, and parmesan cheese until combined. Add the garlic, Worcestershire sauce, salt, and pepper and stir until combined. Pour into a small casserole baking dish. Bake uncovered for 30-40 minutes until bubbly and browned. Serve hot.


3. Easy Stuffed Mushrooms

16-20 extra large white mushrooms

1 can/jar of artichoke hearts

1 can/jar pitted olives

1 cup flavored breadcrumbs

1/4 cup grated parmesan

1/2 olive oil

1/4 cup white vinegar

1 tspn minced garlic

Remove and chop mushrooms stems, blend all ingredients in a food processor until just finely chopped.  Coat mushroom caps with olive oil, stuff mushrooms and bake at 325 for about 50 minutes.  Enjoy!


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