My friends and I started doing a weekday rooftop gathering. What do you bring for food on the fly?

T

traca

Well-known member
I'm using this to up my game with snacks. I'd love recipes for dips, simple apps, etc to add alongside a cheeseboard.

 
Corn relish cream cheese dip

I had this dip for the first time at the Harry and David Outlet Store.
https://www.harryanddavid.com/h/gourmet-foods/relish/218665
I haven't tried it but understand that the cream cheese dip using their onion relish is even better than the corn relish one smileys/wink.gif Colleen

Corn Relish Cream Cheese Dip
I often make a half recipe when serving with salsa, guac, 7-layer dip and/or queso, OR, if I need to serve a crowd, add an extra 4oz of cream cheese - still yummy smileys/wink.gif

8 oz cream cheese, softened
1 13oz jar corn relish
Beat cream cheese until smooth. Stir in relish. Serve at room temperature with tortilla chips.

http://www.traderjoes.com/fearless-flyer/article/1163

 
It depends on the season..in the summer, I often bring a

veggie platter with a couple of dips (salsa dip and a sour cream based dip). Since becoming allergic to cow milk protein, I always bring a milk free option smileys/smile.gif

In the winter, I often bring a platter of cheese and cold cuts along with some crackers and freshly baked bread. Throw in some grapes, olives and mandarines to decorate, and you're all set smileys/smile.gif

 
Dry salami slices with mustard and cracker? The old recipe for spinach dip

and sour cream made with knorr vegetable soup mix is "back" and SO good. If you get some mango salsa (like Costco has) or the raspberry chipotle sauce you can put that over chevre or cream cheese (a la the pepper jelly dish).

 
REC: Tomato Almond Dip, and Celery Toasts!

Everyone loves this one. It's so good, and healthy. Keeps well too.
Serve with veggie dippers, or crackers.
The NYT link is for the celery toasts. They're excellent too.
Have fun! What night during the week? Or is it at whim?

Tomato Almond Dip
3/4 cup blanched almonds
1 can (14 ounces) whole peeled tomatoes (I use and drain canned, diced tomatoes, or sometimes spicy fire roasted diced)
1 garlic clove
1 tablespoon paprika (I use smoked paprika)
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon coarse salt
1/2 teaspoon red-pepper flakes ( I do ¼ tsp, and omit if using the fire roasted)
1/4 cup olive oil


Directions

Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast in oven until deep brown, about 20 minutes. Let cool.

Drain tomatoes; squeeze to remove seeds. Add tomatoes to processor along with toasted almonds, garlic clove, paprika, balsamic vinegar, lemon juice, coarse salt, and red-pepper flakes; process until nuts are finely ground and mixture is well combined.

With the motor running, add olive oil; process until a paste forms.

Cook's Notes
This spread can be refrigerated and covered for about 1 week.

Martha Stewart

https://cooking.nytimes.com/recipes/1018356-celery-toasts

 
Lamb/beef mini meatballs served directly on a bed of

yoghurt dip (mint, yoghurt, garlic, s & p).
Alternatively serve on a Chinese spoon with a dollop of the dip.
I have a recipe for the meatballs if you would like.

Betty

 
Oh, that reminds me of a recipe that everyone loves when I do it--sausage meatballs

(very small, nothing but meat) in a chutney/sour cream sauce. Bake the meatballs to cook them and then mix chutney and sour cream--serve with toothpicks

 
You must log in or register to reply here.
Back
Top